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古来より有用な蛋白質資源として利用されている大豆について各方面から解説。〔内容〕大豆食品の歴史/大豆の生物学･化学･栄養学･食品学/大豆の発酵食品(醤油･味噌･納豆･乳腐と豆腐よう･テンペ)/大豆の加工学/大豆の価値と将来
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