Wheat in human nutrition, by W.R. Aykroyd and Joyce Doughty.
Material type:
TextSeries: FAO nutritional studies: no. 23.Publisher: Rome, Food and Agriculture Organization of the United Nations, 1970Description: viii, 163 pages illustrations 23 cmISBN: 0119402084; 9780119402087Subject(s): Wheat | Nutrition | Nutritional Physiological Phenomena | Triticum | Nutrition | Wheat | Physiologie de la nutrition | tarwe | wheat | triticum aestivum | voeding | nutrition | consumptie | consumption | economische situatie | economic situation | voedsel | food | voedingsmiddelen | foods | hexaploidy | huishoudkunde | home economics | maling | milling | oorsprong | origin | bronnen | sources | groenten | vegetables | tarwebloem | wheat flour | economische productie | economic production | Wheat | Human Nutrition (General) | Tarwe | Humane voeding (algemeen)DDC classification: 641.303 LOC classification: TX558.W5 | A94
| Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
FAO Publications
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GKVK Library | 641.303 F.A.O (Browse shelf) | Not for loan | 52468 |
Includes bibliographical references (pages 156-163).
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