Reviews scientific and technological information about the world's major food plants and their culinary uses. This title features a chapter that discusses nutritional and other fundamental scientific aspects of plant foods. It covers various categories of food plants such as cereals, oilseeds, fruits, nuts, vegetables, legumes, herbs, and spices.In Handbook of herbs and spices. Edited by K.V. Peter. Woodhead ... N.S., and Richardson, D.G. 1985. Onion storage: guidelines for commercial growers. ... In Plant resources of SouthEast Asia, 8, vegetables. Edited by J.E. Siemonsma and K.
|Title||:||Top 100 Food Plants|
|Publisher||:||NRC Research Press - 2009-01-01|