Oriental methods of using soybeans as food with special attention to fermented products
By: Allan K. Smith
Contributors: United States. Bureau of Agricultural and Industrial Chemistry
Series: AIC -- 234; AIC -- 234.
Publisher: U.S. Dept. of Agriculture, Bureau of Agricultural and Industrial Chemistry
Published: 1949
Place of publication: Peoria, Ill
Language: eng
Number of pages: 40
Subjects: Soybean