Ohyama, T. (2013). Traditional and modern Japanese soy foods: Manufacturing, nutrition and cuisine of a variety of soy foods for health and joy of taste. Nova Science Publishers, Inc.
Chicago Style (17th ed.) CitationOhyama, Takuji. Traditional and Modern Japanese Soy Foods: Manufacturing, Nutrition and Cuisine of a Variety of Soy Foods for Health and Joy of Taste. Hauppauge, New York: Nova Science Publishers, Inc, 2013.
MLA (9th ed.) CitationOhyama, Takuji. Traditional and Modern Japanese Soy Foods: Manufacturing, Nutrition and Cuisine of a Variety of Soy Foods for Health and Joy of Taste. Nova Science Publishers, Inc, 2013.
Warning: These citations may not always be 100% accurate.