Traditional and non-traditional foods / by R. Ferrando ; foreword by H. Gounelle de Pontanel.
Series: FAO food and nutrition series ; no. 2Publication details: Rome : FAO; UN, 1981.Description: xi, 156 p. ; 24 cmISBN:- 9251001677
- 641.1 20 FER
- TX353 .F44 1981
Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
---|---|---|---|---|---|---|
Book Open Access | Agriculture and Animal Sciences Library | 641.1 FER (Browse shelf(Opens below)) | 1 | Available | 0028655 |
CONTENTS
Part One : Traditional food
Harmful subsistence intrinsic to natural food
Food allergies and intolerance to foods
Ichtyotoxicity
Harmful glycosides
Toxic amino acids
Part Two :Non traditional foods
Non traditional nutrition
Proteins extracted from various leaves
Proteins from single or multicell organism
Part three:Protecting the consumer
International activities for consumer protection
Recommendation for international bodies
Includes bibliography: p. [137-156.]
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