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History of fermented black soybeans (165 B.C. to 2011) : extensively annotated bibliography and sourcebook

Author: William Shurtleff; Akiko Aoyagi
Publisher: Lafayette, CA : Soyinfo Center, 2011.
Edition/Format:   eBook : Document : English
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Genre/Form: Bibliography
History
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: William Shurtleff; Akiko Aoyagi
ISBN: 9781928914419 1928914411
OCLC Number: 794671913
Notes: Title from PDF title page (viewed June 4, 2012).
"USED TO MAKE BLACK BEAN SAUCE. ALSO KNOW AS: FERMENTED BLACK BEANS, SALTED BLACK BEANS, FERMENTED SOYBEANS, PRESERVED BLACK BEANS, SALTY BLACK BEANS, BLACK FERMENTED BEANS, BLACK BEANS; DOUCHI, DOUSHI, TOUSHI, TOU-CH'IH, SHI, SHIH, DOW SEE, DOWSI (CHINESE); HAMANATTO, DAITOKUJI NATTO (JAPANESE); TAUSI, TAOSI (FILIPINO)."
Includes index.
Responsibility: compiled by William Shurtleff & Akiko Aoyagi.

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