Traditional and modern Japanese soy foods: manufacturing, nutrition and cuisine of a variety of soy foods for health and joy of taste
Gespeichert in:
| Weitere Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Hauppauge, New York
Nova Science Publishers, Inc.
2013
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| Schlagworte: | |
| Online-Zugang: | FAW01 FAW02 |
| Beschreibung: | Print version record |
| Beschreibung: | 1 online resource |
| ISBN: | 9781626186071 1626186073 9781626180017 1626180016 |
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| 245 | 1 | 0 | |a Traditional and modern Japanese soy foods |b manufacturing, nutrition and cuisine of a variety of soy foods for health and joy of taste |c [edited by] Takuji Ohyama, Toshikazu Nishiwaki, Keiko Morohashi, Satoshi Watanabe, Sayaka Shimojo and Yoshihiko Takashi (Faculty of Agriculture, Niigata University, Niigata, Japan and others) |
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| 505 | 8 | |a Nutrition of soybean seeds -- Nimame (boiled soybean) and irimame (baked soybean) -- Kinako (soybean flour) -- Tonyu (soymilk) -- Tofu (soybean curd) -- Abura-age (deep-fried soybean curd) -- Yuba (soymilk skin) -- Shoyu (soy sauce) -- Miso (fermented soybean paste) -- Natto (soybeans fermented by bacteria) -- Moyashi (bean sprout) -- Edamame (green vegetable soybean) -- Physiological effects of soy protein and processed foods | |
| 650 | 7 | |a COOKING / General |2 bisacsh | |
| 650 | 7 | |a Soybean products |2 fast | |
| 650 | 7 | |a Soyfoods |2 fast | |
| 650 | 4 | |a Soyfoods |a Soybean products | |
| 700 | 1 | |a Ohyama, Takuji |4 edt | |
| 776 | 0 | 8 | |i Erscheint auch als |n Druck-Ausgabe |a Traditional and modern Japanese soy foods |
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Datensatz im Suchindex
| _version_ | 1804176608108478464 |
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| any_adam_object | |
| author2 | Ohyama, Takuji |
| author2_role | edt |
| author2_variant | t o to |
| author_facet | Ohyama, Takuji |
| building | Verbundindex |
| bvnumber | BV043779408 |
| collection | ZDB-4-EBA |
| contents | Nutrition of soybean seeds -- Nimame (boiled soybean) and irimame (baked soybean) -- Kinako (soybean flour) -- Tonyu (soymilk) -- Tofu (soybean curd) -- Abura-age (deep-fried soybean curd) -- Yuba (soymilk skin) -- Shoyu (soy sauce) -- Miso (fermented soybean paste) -- Natto (soybeans fermented by bacteria) -- Moyashi (bean sprout) -- Edamame (green vegetable soybean) -- Physiological effects of soy protein and processed foods |
| ctrlnum | (ZDB-4-EBA)ocn858282101 (OCoLC)858282101 (DE-599)BVBBV043779408 |
| dewey-full | 641.6/5655 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 641 - Food and drink |
| dewey-raw | 641.6/5655 |
| dewey-search | 641.6/5655 |
| dewey-sort | 3641.6 45655 |
| dewey-tens | 640 - Home and family management |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Electronic eBook |
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| id | DE-604.BV043779408 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T07:34:53Z |
| institution | BVB |
| isbn | 9781626186071 1626186073 9781626180017 1626180016 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-029190468 |
| oclc_num | 858282101 |
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| publishDate | 2013 |
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| spelling | Traditional and modern Japanese soy foods manufacturing, nutrition and cuisine of a variety of soy foods for health and joy of taste [edited by] Takuji Ohyama, Toshikazu Nishiwaki, Keiko Morohashi, Satoshi Watanabe, Sayaka Shimojo and Yoshihiko Takashi (Faculty of Agriculture, Niigata University, Niigata, Japan and others) Hauppauge, New York Nova Science Publishers, Inc. 2013 1 online resource txt rdacontent c rdamedia cr rdacarrier Print version record Nutrition of soybean seeds -- Nimame (boiled soybean) and irimame (baked soybean) -- Kinako (soybean flour) -- Tonyu (soymilk) -- Tofu (soybean curd) -- Abura-age (deep-fried soybean curd) -- Yuba (soymilk skin) -- Shoyu (soy sauce) -- Miso (fermented soybean paste) -- Natto (soybeans fermented by bacteria) -- Moyashi (bean sprout) -- Edamame (green vegetable soybean) -- Physiological effects of soy protein and processed foods COOKING / General bisacsh Soybean products fast Soyfoods fast Soyfoods Soybean products Ohyama, Takuji edt Erscheint auch als Druck-Ausgabe Traditional and modern Japanese soy foods |
| spellingShingle | Traditional and modern Japanese soy foods manufacturing, nutrition and cuisine of a variety of soy foods for health and joy of taste Nutrition of soybean seeds -- Nimame (boiled soybean) and irimame (baked soybean) -- Kinako (soybean flour) -- Tonyu (soymilk) -- Tofu (soybean curd) -- Abura-age (deep-fried soybean curd) -- Yuba (soymilk skin) -- Shoyu (soy sauce) -- Miso (fermented soybean paste) -- Natto (soybeans fermented by bacteria) -- Moyashi (bean sprout) -- Edamame (green vegetable soybean) -- Physiological effects of soy protein and processed foods COOKING / General bisacsh Soybean products fast Soyfoods fast Soyfoods Soybean products |
| title | Traditional and modern Japanese soy foods manufacturing, nutrition and cuisine of a variety of soy foods for health and joy of taste |
| title_auth | Traditional and modern Japanese soy foods manufacturing, nutrition and cuisine of a variety of soy foods for health and joy of taste |
| title_exact_search | Traditional and modern Japanese soy foods manufacturing, nutrition and cuisine of a variety of soy foods for health and joy of taste |
| title_full | Traditional and modern Japanese soy foods manufacturing, nutrition and cuisine of a variety of soy foods for health and joy of taste [edited by] Takuji Ohyama, Toshikazu Nishiwaki, Keiko Morohashi, Satoshi Watanabe, Sayaka Shimojo and Yoshihiko Takashi (Faculty of Agriculture, Niigata University, Niigata, Japan and others) |
| title_fullStr | Traditional and modern Japanese soy foods manufacturing, nutrition and cuisine of a variety of soy foods for health and joy of taste [edited by] Takuji Ohyama, Toshikazu Nishiwaki, Keiko Morohashi, Satoshi Watanabe, Sayaka Shimojo and Yoshihiko Takashi (Faculty of Agriculture, Niigata University, Niigata, Japan and others) |
| title_full_unstemmed | Traditional and modern Japanese soy foods manufacturing, nutrition and cuisine of a variety of soy foods for health and joy of taste [edited by] Takuji Ohyama, Toshikazu Nishiwaki, Keiko Morohashi, Satoshi Watanabe, Sayaka Shimojo and Yoshihiko Takashi (Faculty of Agriculture, Niigata University, Niigata, Japan and others) |
| title_short | Traditional and modern Japanese soy foods |
| title_sort | traditional and modern japanese soy foods manufacturing nutrition and cuisine of a variety of soy foods for health and joy of taste |
| title_sub | manufacturing, nutrition and cuisine of a variety of soy foods for health and joy of taste |
| topic | COOKING / General bisacsh Soybean products fast Soyfoods fast Soyfoods Soybean products |
| topic_facet | COOKING / General Soybean products Soyfoods Soyfoods Soybean products |
| work_keys_str_mv | AT ohyamatakuji traditionalandmodernjapanesesoyfoodsmanufacturingnutritionandcuisineofavarietyofsoyfoodsforhealthandjoyoftaste |