Ferrando, R.  1912- <br/><br/>
Traditional and non-traditional foods / 
by R. Ferrando ; foreword by H. Gounelle de Pontanel. 
 - Rome :  FAO; UN,  1981. 
 - xi, 156 p. ;  24 cm. 
 - FAO food and nutrition series ;  no. 2 .
<br/><br/> CONTENTS<br/><br/>Part One : Traditional food<br/>Harmful subsistence intrinsic to natural food<br/>Food allergies and intolerance to foods<br/>Ichtyotoxicity<br/>Harmful glycosides<br/>Toxic amino acids<br/><br/>Part Two :Non traditional foods<br/>Non traditional nutrition<br/>Proteins extracted from various leaves<br/>Proteins from single or multicell organism<br/><br/>Part three:Protecting the consumer<br/>International activities for consumer protection<br/>Recommendation for international bodies<br/><br/><br/><br/> 
<br/><br/>Includes bibliography: p. [137-156.] 
<br/><br/><label>ISBN: </label>9251001677  
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food.<br/>Nutrition.
<br/><br/><label>LC Class. No.: </label>TX353  / .F44 1981 
<br/><br/><label>Dewey Class. No.: </label>641.1  / FER