Legumbres: Innovaciones del campo a la cazuela

dc.creator	FAO FSN Forum
dc.date	2023-04-27T11:17:31Z
dc.date	2023-04-27T11:17:31Z
dc.date	2016
dc.date	2017-03-13T19:04:09.0000000Z
dc.date.accessioned	2026-06-28T00:57:55Z
dc.description	Spanish 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.format	9p.
dc.format	application/pdf
dc.identifier	No ISBn
dc.identifier	https://openknowledge.fao.org/handle/20.500.14283/i6621es
dc.identifier	http://www.fao.org/3/a-i6621s.pdf
dc.identifier.uri	http://hdl.handle.net/123456789/323797
dc.language	Spanish
dc.publisher	FAO ;
dc.rights	FAO
dc.title	Legumbres: Innovaciones del campo a la cazuela
dc.title	Pulses: Innovations from the field to the cooking pot
dc.title	Resumen del Foro FSN
dc.title	FSN Forum summary
dc.type	Brochure, flyer, fact-sheet

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