Share
Natto: History, Science, and Technology (in English)
Keith Wong
(Author)
·
Chemcat Publishing
· Hardcover
Natto: History, Science, and Technology (in English) - Wong, Keith
$ 28.00
$ 35.00
You save: $ 7.00
Choose the list to add your product or create one New List
✓ Product added successfully to the Wishlist.
Go to My WishlistsIt will be shipped from our warehouse between
Monday, June 10 and
Tuesday, June 11.
You will receive it anywhere in United States between 1 and 3 business days after shipment.
Synopsis "Natto: History, Science, and Technology (in English)"
Natto is Japan's infamous, divisive, so-called 'superfood' made by fermenting soybeans (Glycine max) with the bacterium Bacillus subtilis. The story of natto finds itself stretched everywhere: from the migrations of the last Ice Age to the frontiers of biotechnology, from the streets of Edo to the supermarket refrigerator, from the invention of the petri dish to the modern clinical trial; and everywhere in-between.This is the first comprehensive English-language book that explores all aspects of natto: its history, science, and technology, with the hope more people will come to appreciate its curious qualities.
- 0% (0)
- 0% (0)
- 0% (0)
- 0% (0)
- 0% (0)
All books in our catalog are Original.
The book is written in English.
The binding of this edition is Hardcover.
✓ Producto agregado correctamente al carro, Ir a Pagar.
