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Registro Completo |
Biblioteca(s): |
Embrapa Soja. |
Data corrente: |
26/10/2012 |
Data da última atualização: |
07/11/2012 |
Autoria: |
DU BOIS, C. M.; TAN, C. B.; MINTZ, S. W. |
Afiliação: |
CRISTIANE M. DU BOIS; CHEE-BENG, T.; SIDNEY W. MINTZ. |
Título: |
The world of soy. |
Ano de publicação: |
2008 |
Fonte/Imprenta: |
Urbana: University of Illinois, 2008. |
Páginas: |
337 p. |
ISBN: |
978-0-252-03341-4 |
Idioma: |
Inglês |
Conteúdo: |
Introduction: the significance of soy. Acceptance of soy in global and historical context. Legumens in the history of Human Nutrition; Eartly uses of soybean in Chinese history; Fermented beans and western taste; Genetically engineered soy. Ethnographic studies os soy?s acceptance: tofu and related products in Chinese foodways; tofu feasts in Sichuan cuisine; Fermented soybean products and Japanese standard taste; Fermented soyfoods in South Korea; Tofu in Vietnamese life; Soofoods in Indonesia; Social context and diet: changing soy production and consumption in the United States; Soybeans and soyfoods in Brazil, with notes on Argentina: sketch of an expanding world commodity; Soy in Bangladesh: history and prospects; Soybeans and soybean products in West Africa: adoption by farmers and adaptation to foodways. Conclusion: soy?s dominance and destiny.
Appendix A. Scientific names for plants and Edible Fungi. Appendix B. More on tofu in Chengdu. |
Thesagro: |
Nutrição humana; Soja. |
Thesaurus Nal: |
Food and Human Nutrition; Soybeans. |
Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
Marc: |
LEADER 01448nam a2200205 a 4500 001 1938234 005 2012-11-07 008 2008 bl uuuu 00u1 u #d 020 $a978-0-252-03341-4 100 1 $aDU BOIS, C. M. 245 $aThe world of soy. 260 $aUrbana: University of Illinois$c2008 300 $a337 p. 520 $aIntroduction: the significance of soy. Acceptance of soy in global and historical context. Legumens in the history of Human Nutrition; Eartly uses of soybean in Chinese history; Fermented beans and western taste; Genetically engineered soy. Ethnographic studies os soy?s acceptance: tofu and related products in Chinese foodways; tofu feasts in Sichuan cuisine; Fermented soybean products and Japanese standard taste; Fermented soyfoods in South Korea; Tofu in Vietnamese life; Soofoods in Indonesia; Social context and diet: changing soy production and consumption in the United States; Soybeans and soyfoods in Brazil, with notes on Argentina: sketch of an expanding world commodity; Soy in Bangladesh: history and prospects; Soybeans and soybean products in West Africa: adoption by farmers and adaptation to foodways. Conclusion: soy?s dominance and destiny. Appendix A. Scientific names for plants and Edible Fungi. Appendix B. More on tofu in Chengdu. 650 $aFood and Human Nutrition 650 $aSoybeans 650 $aNutrição humana 650 $aSoja 700 1 $aTAN, C. B. 700 1 $aMINTZ, S. W.
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Embrapa Soja (CNPSO) |
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14658. | | OSHIRO, M. M.; MEDEIROS, S. R. de; TORRES JUNIOR, R. A. de A.; SOUZA, A. R. D. L.; FEIJÓ, G. L. D.; MORAIS, M. da G. Qualidade da carne de tourinhos de diferentes grupos genéticos submetidos ou não à suplementação lipídica. SIMPÓSIO BRASILEIRO DE MELHORAMENTO ANIMAL, 7., 2008, São Carlos, SP. Anais... São Carlos, SP: SBMA: Embrapa Pecuária Sudeste, 2008. 4 p. 1 CD-ROM. CNPGC.Tipo: Resumo em Anais de Congresso |
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