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Soybeans: Chemistry, Technology and Utilization 1997 edition
Keshun Liu
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Soybeans: Chemistry, Technology and Utilization 1997 edition
Keshun Liu
Provides coverage of the chemistry, nutritional significance, assay methodology, and changes during maturation, storage, processing, and germination of each soybean component, including isoflavone. This title covers the preparation methods, scientific principles, and processing innovations of each traditional and Westernized soyfoods.
532 pages, biography
| Media | Bøker Innbunden bok (Bok med hard rygg og stivt omslag) |
| Utgitt | 31. juli 1997 |
| ISBN13 | 9780834212992 |
| Utgivere | Aspen Publishers Inc.,U.S. |
| Antall sider | 532 |
| Mål | 155 × 235 × 31 mm · 952 g |
| Språk | Engelsk |
![Cover for KeShun Liu · Soybeans: Chemistry, Technology, and Utilization (Pocketbok) [Softcover reprint of the original 1st ed. 1997 edition] (2012)](https://imusic.b-cdn.net/images/item/original/117/9781461357117.jpg?keshun-liu-2012-soybeans-chemistry-technology-and-utilization-pocketbok&class=scaled&v=1607282140)
