Legumes in human nutrition
Reprint of 1964 ed.Issued also as: FAO Nutritional Studies no. 19For French ed. see FAO-access.no.--59900
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| Main Authors: | , |
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| Format: | Texto biblioteca |
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Rome (Italy) FAO
1977
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| Subjects: | LEGUMES, FOOD RESOURCES, HUMAN NUTRITION, DIET, FOOD CONSUMPTION, NUTRITIVE VALUE, FOOD TECHNOLOGY, TOXINS, PROTEIN QUALITY, COOKING, NUTRITION HUMAINE, REGIME ALIMENTAIRE, CONSOMMATION ALIMENTAIRE, VALEUR NUTRITIVE, TECHNOLOGIE ALIMENTAIRE, TOXINE, QUALITE PROTEIQUE, CUISSON, LEGUMINEUSE, RESSOURCE ALIMENTAIRE, NUTRICION HUMANA, DIETA, CONSUMO DE ALIMENTOS, VALOR NUTRITIVO, TECNOLOGIA DE LOS ALIMENTOS, TOXINAS, CALIDAD PROTEICA, COCCION, LEGUMINOSAS, RECURSOS ALIMENTARIOS, |
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