Legumes in human nutrition
By: by W.R. Aykroyd and Joyce Doughty.
Contributors: Doughty, Joyce, joint author.
Series: FAO nutritional studies,; no. 19
Publisher: Food and Agriculture Organization of the United Nations
Published: 1964
Place of publication: Rome
Language: eng
Number of pages: 138
Subjects: Legumes as food.
Notes: Bibliography: p. [132]-138.