Native foods from Peru to the world

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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...

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Detalles Bibliográficos
Autor: Blanco de Alvarado-Ortiz, Teresa
Formato: libro
Fecha de Publicación:2016
Institución:Universidad San Ignacio de Loyola
Repositorio:USIL-Institucional
Lenguaje:inglés
OAI Identifier:oai:repositorio.usil.edu.pe:20.500.14005/9482
Enlace del recurso:https://hdl.handle.net/20.500.14005/9482
https://dx.doi.org/10.20511/USIL.book/9786124119804
Nivel de acceso:acceso embargado
Materia:Cultivos de grano
Producto agrícola
Tubérculos
Hortalizas
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dc.title.es_ES.fl_str_mv Native foods from Peru to the world
title Native foods from Peru to the world
spellingShingle Native foods from Peru to the world
Blanco de Alvarado-Ortiz, Teresa
Cultivos de grano
Producto agrícola
Tubérculos
Hortalizas
title_short Native foods from Peru to the world
title_full Native foods from Peru to the world
title_fullStr Native foods from Peru to the world
title_full_unstemmed Native foods from Peru to the world
title_sort Native foods from Peru to the world
author Blanco de Alvarado-Ortiz, Teresa
author_facet Blanco de Alvarado-Ortiz, Teresa
author_role author
dc.contributor.editor.none.fl_str_mv De la Fuente de Diez Canseco, Luciana
dc.contributor.illustrator.none.fl_str_mv Colareta Champin, Vanessa
dc.contributor.other.none.fl_str_mv Diez Canseco Terry, Raúl
dc.contributor.author.fl_str_mv Blanco de Alvarado-Ortiz, Teresa
dc.subject.es_ES.fl_str_mv Cultivos de grano
Producto agrícola
Tubérculos
Hortalizas
topic Cultivos de grano
Producto agrícola
Tubérculos
Hortalizas
description 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.
publishDate 2016
dc.date.accessioned.none.fl_str_mv 2019-11-15T16:35:44Z
dc.date.available.none.fl_str_mv 2019-11-15T16:35:44Z
dc.date.issued.fl_str_mv 2016-10
dc.type.es_ES.fl_str_mv info:eu-repo/semantics/book
format book
dc.identifier.isbn.none.fl_str_mv 9786124119804
dc.identifier.uri.none.fl_str_mv https://hdl.handle.net/20.500.14005/9482
https://dx.doi.org/10.20511/USIL.book/9786124119804
identifier_str_mv 9786124119804
url https://hdl.handle.net/20.500.14005/9482
https://dx.doi.org/10.20511/USIL.book/9786124119804
dc.language.iso.none.fl_str_mv eng
language eng
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dc.publisher.none.fl_str_mv Universidad San Ignacio de Loyola
dc.publisher.country.es_ES.fl_str_mv PE
publisher.none.fl_str_mv Universidad San Ignacio de Loyola
dc.source.es_ES.fl_str_mv Universidad San Ignacio de Loyola
Repositorio Institucional - USIL
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instname:Universidad San Ignacio de Loyola
instacron:USIL
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instacron_str USIL
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collection USIL-Institucional
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Native foods from Peru to the world
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