Leafy Salad Vegetables/ (Record no. 621676)
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000 -LEADER | |
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fixed length control field | 01108nam a22001577a 4500 |
020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
ISBN | 0870553232 |
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
Classification number | 635.5 |
Item number | RYD/L |
100 ## - MAIN ENTRY--AUTHOR NAME | |
Personal name | Ryder,Edward J |
245 ## - TITLE STATEMENT | |
Title | Leafy Salad Vegetables/ |
Statement of responsibility, etc | by Edward J Ryder |
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
Place of publication | Westport;Connecticut: |
Name of publisher | AVI Publishers, |
Year of publication | 1979. |
300 ## - PHYSICAL DESCRIPTION | |
Number of Pages | vii,266p. |
520 ## - SUMMARY, ETC. | |
Summary, etc | Fresh greens have become a staple on the American dinner table, contributing greatly to nutrition due to their vitamin and mineral contents. Leafy salad vegetables are those whose leaves and petioles only are eaten, and include lettuce, celery, cabbage, endive, spinach, and lesser vegetables. Quality characteristics are determined by nutritional value, color, texture, flavor, etc., and are influenced by temperature, moisture, location, growing practices, harvesting, environmental factors, and pests. The biology of each vegetable is described in terms of physiology, growth, genetic factors and breeding methods. Various cultivars are illustrated, and regions of most important commercial growth are identified. |
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
Topical Term | Salad greens |
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
Topical Term | Salades (Herbes) |
942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
Koha item type | Book |
Withdrawn status | Lost status | Damaged status | Not for loan | Home Library | Current Location | Shelving location | Date acquired | Full call number | Accession Number | Price effective from | Koha item type |
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Study Centre Alappuzha, University of Kerala | Study Centre Alappuzha, University of Kerala | Processing Center | 01/02/2022 | 635.5 RYD/L | USCA1805 | 01/02/2022 | Book |