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CRC handbook of world food legumes: nutritional chemistry, processing technology, and utilization

1989

Salunkhe, D.K. (ed.) | Kadam, S.S. (ed.)

AGROVOC Keywords

biochemistry biochimie chemical composition chemistry chimie composition chimique cooking cuisson food technology grain legumes human nutrition legumes leguminosas leguminosas de grano nutrientes nutrients nutrition humaine nutritive value substance nutritive technologie alimentaire valeur nutritive valor nutritivo

Bibliographic information

Publisher

Boca Raton, FL (USA) CRC Press

Other Subjects

Quimica; Tecnologia de los alimentos; Legumineuse; Coccion; Bioquimica; Nutricion humana; Legumineuse a grains; Composicion quimica

ISSN

8493-0555, 8493-0554, 8493-0556

Type

Text

In AGRIS since: 2016-06-15

Format: AGRIS AP

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This bibliographic record has been provided by Food and Agriculture Organization of the United Nations

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