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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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14644. | | GAZZIERO, D. L. P.; KARAM, D.; VOLL, E. Control de malezas. In: EMBRAPA. Centro Nacional de Pesquisa de Soja (Londrina, PR). El cultivo de la soja en los tropicos: mejoramiento y produccion. Roma: FAO, 1995. p.123-130. (Coleccion FAO: Produccion y Proteccion Vegetal, 27).Biblioteca(s): Embrapa Soja. |
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