Food technology research and training requirements with particular reference to South and South-East Asia
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| Main Authors: | , |
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| Format: | Texto biblioteca |
| Language: | |
| Published: |
1971
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| Subjects: | ESN FAO WHO UNICEF PAG, TRAINING, RESEARCH, FOOD TECHNOLOGY, LOSSES, FOOD CROPS, STORAGE LOSSES, RICE, MILLING, BOILING, LEGUMES, OILSEEDS, PLANT PROTEIN, ANIMAL PROTEIN, FRUITS, VEGETABLES, SPICES, FLAVOUR, FOOD INDUSTRY, FORMATION, RECHERCHE, TECHNOLOGIE ALIMENTAIRE, CAPACITACION, INVESTIGACION, TECNOLOGIA DE LOS ALIMENTOS, PERTE, PLANTE ALIMENTAIRE, PERTE AU STOCKAGE, RIZ, MOUTURE, CUISSON A L'EAU, LEGUMINEUSE, GRAINE OLEAGINEUSE, PROTEINE VEGETALE, PROTEINE ANIMALE, LEGUME, EPICE, FLAVEUR, INDUSTRIE ALIMENTAIRE, PERDIDAS, CULTIVOS ALIMENTICIOS, PERDIDAS POR ALMACENAMIENTO, ARROZ, MOLIENDA, EBULLICION, LEGUMINOSAS, SEMILLAS OLEAGINOSAS, PROTEINAS VEGETALES, PROTEINAS DE ORIGEN ANIMAL, FRUTAS, HORTALIZAS, ESPECIAS, SABOR, INDUSTRIA ALIMENTARIA, |
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