Detail The World of soy Bibliografi Author: Chee -Beng, Tan (Editor); Du Bois, Christine M. (Editor); Mintz, Sidney W. (Editor) Topik: Soyfoods; Cookery (soybeans); Food habits Bahasa: (EN )    ISBN: 978-9971-69-413-5     Penerbit: NUS press     Tempat Terbit: Singapore    Tahun Terbit: 2008     Jenis: Books - Textbook Ketersediaan Perpustakaan Pusat (Semanggi) Nomor Panggil: 641.35655 WOR Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada    Booking Lihat Antrian Booking Lihat Detail Induk Perpustakaan Pusat (BSD) Nomor Panggil: 641.35655 WOR Non-tandon: tidak ada Tandon: 1  Lihat Detail Induk Artikel dalam koleksi ini Introduction: The Significance of Soy, halaman 1-23 Legumes in the History of Human Nutrition , halaman 27-44 Early Uses of Soybean in Chinese History, halaman 45-55 Fermented Beans and Western Taste , halaman 56-73 Genetically Engineered Soy, halaman 74-96 Tofu and Related Products in Chinese Foodways , halaman 99-120 Tofu Feasts in Sichuan Cuisine, halaman 121-143 Fermented Soybean Products and Japanese Standard Taste, halaman 144-160 Fermented Soyfoods in South Korea: The Industrialization of Tradition, halaman 161-181 Tofu in Vietnamese Life, halaman 182-194 Soyfoods in Indonesia , halaman 195-207 Social Context and Diet: Changing Soy Production and Consumption in the United States, halaman 208-233 Soybeans and Soyfoods in Brazil, with Notes on Argentina: Sketch of an Expanding World Commodity, halaman 234-256 Soy in Bangladesh: History and Prospects, halaman 257-275 Soybeans and Soybean Products in West Africa: Adoption by Farmers and Adaptation to Foodways, halaman 276-298 Conclusion: Soy’s Dominance and Destiny , halaman 299-313  Edit Artikel Opini Anda Klik untuk menuliskan opini Anda tentang koleksi ini! Lihat Sejarah Pengadaan  Konversi Metadata   Kembali

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