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Legumes in Human Nutrition #19

W.R. Aykroyd et al

This book gives an account of the grain-legumes and their contribution to human diets and human nutrition, based on the available technical literature, including the most recent relevant studies.  It also deals with measures to increase the production and consumption of this group of foods.

Detalles de publicación

  • Editor: Food and Agriculture Organization of the United Nations
  • ISBN-10: 9251011818
  • Dewey Decimal: 641.356
  • Librería ECHO: 641.356 FAO

Etiquetas

Legumes as Food Legumes Nutritional Value Nutrition Education