Native foods from Peru to the world

dc.contributor.author Blanco de Alvarado-Ortiz, Teresa
dc.contributor.editor De la Fuente de Diez Canseco, Luciana
dc.contributor.illustrator Colareta Champin, Vanessa
dc.contributor.other Diez Canseco Terry, Raúl
dc.date.accessioned 2019-11-15T16:35:44Z
dc.date.available 2019-11-15T16:35:44Z
dc.date.issued 2016-10
dc.description.abstract I am writing my 12th book in my aim to contribute to Universidad San Ignacio de Loyola’s commitment to cast a spotlight on the importance of Peru’s indigenous foods, popular for their nutrition and health properties, flavor, aroma, different colors and rich phytochemical content, the foundation of a cuisine that is highly valued today across the globe. Also worth recognizing is the fact that, in our country, vegetable production is a determinant of our national heritage. es_ES
dc.format application/pdf es_ES
dc.identifier.isbn 9786124119804
dc.identifier.uri https://repositorio.usil.edu.pe/handle/usil/9482
dc.identifier.uri https://dx.doi.org/10.20511/USIL.book/9786124119804
dc.language.iso eng
dc.publisher Universidad San Ignacio de Loyola
dc.publisher.country PE es_ES
dc.rights info:eu-repo/semantics/embargoedAccess
dc.source Universidad San Ignacio de Loyola es_ES
dc.source Repositorio Institucional - USIL es_ES
dc.subject Cultivos de grano es_ES
dc.subject Producto agrícola es_ES
dc.subject Tubérculos es_ES
dc.subject Hortalizas es_ES
dc.title Native foods from Peru to the world es_ES
dc.type info:eu-repo/semantics/book es_ES
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