Gastronomie et diététique : les agrumes | Gastronomy and dietetics: Citrus
2014
Liégeois, V.
Citrus fruits are widely accessible and consumed, and are great sources of micronutrients particularly of vitamin C, although their energy content is low. They are quite convenient and easy to taste and eat without any addition, at anytime of the day. But their flavours permit them to be useful in sweetened or salted recipes.
Afficher plus [+] Moins [-]Mots clés AGROVOC
Informations bibliographiques
Cette notice bibliographique a été fournie par National Agricultural Library
Découvrez la collection de ce fournisseur de données dans AGRIS