World vegetables : principles, production, and nutritive values (Book, 1997) []
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World vegetables : principles, production, and nutritive values

Author: Vincent E Rubatzky; Mas Yamaguchi
Publisher: New York : Chapman & Hall, ©1997.
Edition/Format:   Print book : English : 2nd edView all editions and formats

The introductory section of this volume examines the current role of vegetables as a world food crop, the origin, classification, vegetables in human nutrition, plant toxicants and folklore  Read more...


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Additional Physical Format: Online version:
Rubatzky, Vincent E.
World vegetables.
New York : Chapman & Hall, ©1997
Document Type: Book
All Authors / Contributors: Vincent E Rubatzky; Mas Yamaguchi
ISBN: 0412112213 9780412112218
OCLC Number: 34824309
Notes: Completely rev. and updated ed. of: World vegetables / Mas Yamaguchi. 1983.
Description: xxiv, 843 pages : illustrations ; 24 cm
Contents: 1. World Population, Land Area, and Food Situation --
2. Origin, Evolution, Domestication, and Improvement of Vegetables --
3. Vegetable Classification --
4. Importance of Vegetables in Human Nutrition --
5. Toxic Substances and Some Folk and Medicinal Uses of Vegetables --
6. Environmental Factors Influencing the Growth of Vegetables --
7. Controlling Climate for Vegetable Production in Adverse Climates and During Off-seasons --
8. Global View of Vegetable Usage --
9. White or Irish Potato --
10. Sweet Potato --
11. Cassava --
12. Yams --
13. Edible Aroids --
14. Other Underground Starchy Vegetables --
15. Sweet Corn --
16. Plantain, Starchy Banana, Breadfruit, and Jackfruit --
17. Alliums --
18. Lettuce and Other Composite Vegetables --
19. Cole Crops, Other Brassica and Crucifer Vegetables --
20. Carrots, Celery and Other Vegetable Umbels --
21. Spinach, Table Beets, and Other Vegetable Chenopods --
22. Peas, Beans, and Other Vegetable Legumes. 23. Tomatoes, Peppers, Eggplants, and Other Solanaceous Vegetables --
24. Cucumber, Melons, Watermelons, Squashes and Other Cucurbits --
25. Other Succulent Vegetables --
26. Aquatic Vegetables --
27. Edible Mushrooms --
28. Condiment Herbs and Spices --
App. A. Conversion Equivalents from Metric to U.S. Units --
App. B. Vegetable Classification According to Scientific Name, Common Name(s), Edible Part(s), and Regions of Countries Where Grown --
App. C. Approximate Nutrient Composition of Various Vegetables --
App. D. Recommended Postharvest Handling Conditions for Various Vegetables.
Responsibility: Vincent E. Rubatzky and Mas Yamaguchi.


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