Légumineuses: Innovations du champ à la marmite

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dc.creatorFAO FSN Forum
dc.date2023-04-27T11:17:31Z
dc.date2023-04-27T11:17:31Z
dc.date2016
dc.date2017-03-13T19:03:51.0000000Z
dc.date.accessioned2026-06-27T22:16:51Z
dc.descriptionFrench version of the document summarizing the online discussion Pulses: innovations from the field to the cooking pot which was held on the FAO Global Forum on Food Security and Nutrition (FSN Forum) from 14 October to 4 November 2016. The discussion was organized in the context of the International Year of Pulses, and was facilitated by Sieg Snapp from Michigan State University and Karen Cichy from the United States Department of Agriculture.
dc.format9p.
dc.formatapplication/pdf
dc.identifierNo ISBN
dc.identifierhttps://openknowledge.fao.org/handle/20.500.14283/i6621fr
dc.identifierhttp://www.fao.org/3/a-i6621f.pdf
dc.identifier.urihttp://hdl.handle.net/123456789/248228
dc.languageFrench
dc.publisherFAO ;
dc.rightsFAO
dc.titleLégumineuses: Innovations du champ à la marmite
dc.titlePulses: Innovations from the field to the cooking pot
dc.titleSynthèse Forum FSN
dc.titleFSN Forum summary
dc.typeBrochure, flyer, fact-sheet

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