The book of miso: savory, high-protein seasoning, (cooking and preparation)
Illus., tables. Bibliography p. 591-598. Glossary
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| Main Authors: | , |
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| Format: | Texto biblioteca |
| Language: | |
| Published: |
New York (USA) Ballantine Books
1981
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| Subjects: | SOYBEANS, VEGETABLE PULPS, FLAVOURING, COOKING, CONDIMENTS, FERMENTED FOODS, NUTRITIVE VALUE, PROTEINS, SOJA, PULPE DE LEGUME, AROMATISATION, PULPAS DE LEGUMBRES, AROMATIZACION, CUISSON, ASSAISONNEMENT, ALIMENT FERMENTE, VALEUR NUTRITIVE, PROTEINE, COCCION, CONDIMENTOS, ALIMENTOS FERMENTADOS, VALOR NUTRITIVO, PROTEINAS, |
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| Summary: | Illus., tables. Bibliography p. 591-598. Glossary |
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