在来品種を活用した料理による遺伝資源の保全
| dc.creator | Masayuki Okuda | |
| dc.date | 2023-04-27T13:39:44Z | |
| dc.date | 2023-04-27T13:39:44Z | |
| dc.date | 2021 | |
| dc.date | 2021-06-18T16:27:39.0000000Z | |
| dc.date.accessioned | 2026-06-27T22:22:36Z | |
| dc.format | application/pdf | |
| dc.identifier | https://openknowledge.fao.org/handle/20.500.14283/cb5307en | |
| dc.identifier | http://www.fao.org/3/cb5307en/cb5307en.pdf | |
| dc.identifier.uri | http://hdl.handle.net/123456789/251019 | |
| dc.language | English | |
| dc.publisher | Masayuki Okuda ; | |
| dc.rights | Non-FAO | |
| dc.title | 在来品種を活用した料理による遺伝資源の保全 | |
| dc.title | Preservation of agricultural genetic species through dishes featuring heirloom plant species | |
| dc.type | Presentation |