History of International Trade in Soybeans, Soy Oil and Soybean Meal, Plus Trade Policy (1859-2021): Extensively Annotated Bibliography and Sourcebook.
- ISBN-10
- 1948436493
- ISBN-13
- 9781948436496
- Category
- Reference
- Pages
- 1527
- Language
- English
- Published
- 2021-09-07
- Publisher
- Soyinfo Center
- Authors
- William Shurtleff, Akiko Aoyagi
Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 107 photographs and illustrations - mostly color. Free of charge in digital PDF format.
Get the book
Similar books
-
History of Meat Alternatives (965 CE to 2014): Extensively Annotated Bibliography and Sourcebook
By William Shurtleff, Akiko AoyagiThe world's most comprehensive, well documented and well illustrated book on this subject. With extensive index. 435 color photographs and illustrations. Free of charge in digital PDF format on Google Books.
-
History of Soybeans and Soyfoods in the Netherlands, Belgium and Luxembourg (1647-2015): Extensively Annotated Bibliography and Sourcebook
By William Shurtleff, Akiko AoyagiDate of Introduction: 1982. New Product–Documentation: Soya Bluebook. 1982. p. 78; 1985. p. 77. ... E.E.; Skinner, R.A.; Thurston, S.K. 1982. Cooperative involvement and opportunities in oilseeds. ACS Research Report No. 13. v + 47 p.
-
History of Yuba - The Film That Forms Atop Heated Soymilk (1587-2012)
By William Shurtleff, Akiko AoyagiHistory of Yuba - The Film That Forms Atop Heated Soymilk (1587-2012)
-
History of Tofu and Tofu Products (965 CE to 2013)
By William Shurtleff, Akiko AoyagiProduct Name: Mrs. Cheng's Tofu. Manufacturer's Name: Cheng's (Mrs.) Soybean Products Inc. Manufacturer's Address: 1829 E. Palolo Ave., Honolulu, Oahu, HI 96816. Date of Introduction: 1978. December. New Product—Documentation: Shurtleff ...
-
History of Fermented Tofu - A Healthy Nondairy / Vegan Cheese (1610-2011)
By William Shurtleff, Akiko AoyagiWilliam Shurtleff, Akiko Aoyagi. HISTORY OF FERMENTED TOFU - A HEALTHY NONDAIRY / VEGAN CHEESE (1610-2011): EXTENSIVELY ANNOTATED BIBLIOGRAPHY AND SOURCEBOOK Including Various Names and Types: Sufu, Red Fermented Tofu, Bean Cheese, ...
-
History of Fermented Black Soybeans (165 B. C. To 2011)
By William Shurtleff, Akiko AoyagiEvan's recollection is that Paul Hawken's trip to Japan was more to study the language and culture, but he did work on Erewhon business while he was there. Moreover, he returned from Japan after about 9 months to work at Erewhon.
-
History of Tempeh and Tempeh Products (1815-2011): Extensively Annotated Bibliography and Sourcebook
By William Shurtleff, Akiko AoyagiHesseltine, C.W.; Camargo, R. de; Rackis, J.J. 1963. ... Hesseltine, C.W.; Smith, Mabel; Bradle, Barbara; Ko Swan Djien. 1963. ... fermentation is described based on a 20 to 24-hour fermentation of dehulled beans with R. oligosporus.
-
History of Soy Ice Cream and Other Non-Dairy Frozen Desserts (1899-2013): Extensively annotated bibliography and sourcebook
By William Shurtleff, Akiko Aoyagi1951–Hoffman Products (York, Pennsylvania), Subsidiary of York Barbell Co., launches Bob Hoffman's HiProteen (powder)–based on ISP. 1952–Rich Products Corp. launches Sundi Whip, a nondairy fountain topping in a pressurized can- based on ...
-
History of Soybeans and Soyfoods in Canada (1831-2019): Extensively Annotated Bibliography and Sourcebook
By William Shurtleff, Akiko Aoyagi... levels can be lowered by substituting a soy protein extract for some dietary source of animal protein–according to study director Kenneth K. Carroll (Dep. of Biochemistry, Univ. of Western Ontario, London, ONT, N6A5C1, Canada).
-
History of Soy Sauce (160 CE To 2012)
By William Shurtleff, Akiko AoyagiLetter (e-mail) to William Shurtleff at Soyinfo Center ... Timberlake, Sean. 2011. SFoodies 92: No. 10. Oboro Tofu at Eiji (Web article).