World vegetables

World vegetables: principles, production, and nutritive values

by Rubatzky, Vincent E.

Type Book
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Title Statements

  • Full title :World vegetables : principles, production, and nutritive values / Vincent E. Rubatzky and Mas Yamaguchi.

Edition Statements

  • Publication Date:©1997.
  • Edition:2nd ed

Publication Statements

  • Publisher(s):Chapman & Hall
  • Place of Publication:New York
  • Language:eng
  • Publication Date:©1997.

Notes

Completely rev. and updated ed. of: World vegetables / Mas Yamaguchi. 1983.

The Physical Object

  • Description:xxiv, 843 pages : : illustrations ; : 24 cm

Edition Identifiers

  • ISBN:0412112213, 9780412112218
  • oclc:ocm34824309
  • LC Classification:SB320.9
  • Dewey Decimal:635

Table of Contents

1. World Population, Land Area, and Food Situation -- 2. Origin, Evolution, Domestication, and Improvement of Vegetables -- 3. Vegetable Classification -- 4. Importance of Vegetables in Human Nutrition -- 5. Toxic Substances and Some Folk and Medicinal Uses of Vegetables -- 6. Environmental Factors Influencing the Growth of Vegetables -- 7. Controlling Climate for Vegetable Production in Adverse Climates and During Off-seasons -- 8. Global View of Vegetable Usage -- 9. White or Irish Potato -- 10. Sweet Potato -- 11. Cassava -- 12. Yams -- 13. Edible Aroids -- 14. Other Underground Starchy Vegetables -- 15. Sweet Corn -- 16. Plantain, Starchy Banana, Breadfruit, and Jackfruit -- 17. Alliums -- 18. Lettuce and Other Composite Vegetables -- 19. Cole Crops, Other Brassica and Crucifer Vegetables -- 20. Carrots, Celery and Other Vegetable Umbels -- 21. Spinach, Table Beets, and Other Vegetable Chenopods -- 22. Peas, Beans, and Other Vegetable Legumes.

23. Tomatoes, Peppers, Eggplants, and Other Solanaceous Vegetables -- 24. Cucumber, Melons, Watermelons, Squashes and Other Cucurbits -- 25. Other Succulent Vegetables -- 26. Aquatic Vegetables -- 27. Edible Mushrooms -- 28. Condiment H…

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