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Beschreibung
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.
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.
Details
Erscheinungsjahr: 2023
Genre: Importe, Technik allg.
Rubrik: Naturwissenschaften & Technik
Medium: Buch
ISBN-13: 9781738916207
ISBN-10: 1738916200
Sprache: Englisch
Einband: Gebunden
Autor: Wong, Keith
Hersteller: Chemcat Publishing
Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de
Maße: 235 x 157 x 19 mm
Von/Mit: Keith Wong
Erscheinungsdatum: 08.04.2023
Gewicht: 0,543 kg
Artikel-ID: 126805285

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