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History of soybeans and soyfoods in China and Taiwan, and in Chinese cookbooks, restaurants, and Chinese work with soyfoods outside China (1024 BCE to 2014) : extensively annotated bibliography and sourcebook : including Manchuria, Hong Kong and Tibet Aperçu de cet ouvrage
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History of soybeans and soyfoods in China and Taiwan, and in Chinese cookbooks, restaurants, and Chinese work with soyfoods outside China (1024 BCE to 2014) : extensively annotated bibliography and sourcebook : including Manchuria, Hong Kong and Tibet

Auteur : William Shurtleff; H T Huang; Akiko Aoyagi
Éditeur: Lafayette, CA : Soyinfo Center, 2014. ©2014
Édition/format:   Livre électronique : Document : AnglaisVoir toutes les éditions et tous les formats
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Détails

Genre/forme: Bibliographies
Bibliography
History
Type d’ouvrage: Document, Ressource Internet
Type de document: Ressource Internet, Fichier d'ordinateur
Tous les auteurs / collaborateurs: William Shurtleff; H T Huang; Akiko Aoyagi
ISBN: 9781928914686 1928914683
Numéro OCLC: 890394084
Notes: Includes index.
Description: 1 online resource (3015 pages) : illustrations (some color), color maps
Autres titres: History of soy in China and Taiwan
Responsabilité: compiled by William Shurtleff, H.T. Huang & Akiko Aoyagi.

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Primary Entity

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