Post-harvest Characteristics of Black Sigatoka Resistant Banana, Cooking Banana and Plantain Hybrids PDF Download
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Author: B. K. Dadzie
Publisher: Bioversity International
ISBN: 2910810240
Category : Bananas
Languages : en
Pages : 74
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Book Description
Introduction; handling the plant material; Technical guidelines for evaluation of resistence to Sigatoka diseases; Technical guidelines for Fusarium wilt resistence evaluation; Apependices.
Author: B. K. Dadzie
Publisher: Bioversity International
ISBN: 2910810240
Category : Bananas
Languages : en
Pages : 74
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Book Description
Introduction; handling the plant material; Technical guidelines for evaluation of resistence to Sigatoka diseases; Technical guidelines for Fusarium wilt resistence evaluation; Apependices.
Author:
Publisher: Bioversity International
ISBN:
Category :
Languages : en
Pages : 62
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Book Description
Author: Greg Brooks
Publisher: Open Book Publishers
ISBN: 1783741074
Category : Language Arts & Disciplines
Languages : en
Pages : 524
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Book Description
This book will tell all you need to know about British English spelling. It's a reference work intended for anyone interested in the English language, especially those who teach it, whatever the age or mother tongue of their students. It will be particularly useful to those wishing to produce well-designed materials for teaching initial literacy via phonics, for teaching English as a foreign or second language, and for teacher training. English spelling is notoriously complicated and difficult to learn; it is correctly described as much less regular and predictable than any other alphabetic orthography. However, there is more regularity in the English spelling system than is generally appreciated. This book provides, for the first time, a thorough account of the whole complex system. It does so by describing how phonemes relate to graphemes and vice versa. It enables searches for particular words, so that one can easily find, not the meanings or pronunciations of words, but the other words with which those with unusual phoneme-grapheme/grapheme-phoneme correspondences keep company. Other unique features of this book include teacher-friendly lists of correspondences and various regularities not described by previous authorities, for example the strong tendency for the letter-name vowel phonemes (the names of the letters ) to be spelt with those single letters in non-final syllables.
Author: John Robert Gregg
Publisher:
ISBN:
Category : Shorthand
Languages : en
Pages : 196
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Book Description
Author: B. K. Dadzie
Publisher: Bioversity International
ISBN:
Category : Bananas
Languages : en
Pages : 75
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Book Description
The manual designed to provide useful information to assist breeders and researchers in the postharvest selection of new Musa hybrids. It is anticipated that the manual would also serve as a useful reference material to others involved in postharvest research or technology. There are many postharvest criteria for screening new banana, cooking banana and plantain hybrids, however the major ones include: postharvest characteristics at harvest, fruit maturation, green-life and shelf-life, fruit ripening quality, sensory quality, cooking or boiling quality, processing quality, mechanical damage, physiological disorders, and postharvest diseases. The major postharvest methods and procedures for routine screning of new Musa hybrids are too described.
Author: Naomi Duguid
Publisher: Artisan Books
ISBN: 1579655483
Category : Cooking
Languages : en
Pages : 401
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Book Description
Winner, James Beard Award for Best Book of the Year, International (2017) Winner, IACP Award for Best Cookbook of the Year in Culinary Travel (2017) Named a Best Cookbook of the Year by The Boston Globe, Food & Wine, The Los Angeles Times, The New York Times, The New York Times Book Review, The San Francisco Chronicle, USA Today, and The Wall Street Journal “A reason to celebrate . . . a fascinating culinary excursion.” —The New York Times Though the countries in the Persian culinary region are home to diverse religions, cultures, languages, and politics, they are linked by beguiling food traditions and a love for the fresh and the tart. Color and spark come from ripe red pomegranates, golden saffron threads, and the fresh herbs served at every meal. Grilled kebabs, barbari breads, pilafs, and brightly colored condiments are everyday fare, as are rich soup-stews called ash and alluring sweets like rose water pudding and date-nut halvah. Our ambassador to this tasty world is the incomparable Naomi Duguid, who for more than 20 years has been bringing us exceptional recipes and mesmerizing tales from regions seemingly beyond our reach. More than 125 recipes, framed with stories and photographs of people and places, introduce us to a culinary paradise where ancient legends and ruins rub shoulders with new beginnings—where a wealth of history and culinary traditions makes it a compelling place to read about for cooks and travelers and for anyone hankering to experience the food of a wider world.
Author: David Hatcher
Publisher: Simon and Schuster
ISBN: 1440507333
Category : Reference
Languages : en
Pages : 526
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Book Description
Ceilling. Beleive. Scissers. Do you have trouble spelling everyday words? Is your spell check on overdrive? Well, this easy-to-use dictionary is just what you need! Organized with speed and convenience in mind, it gives you instant access to the correct spellings of more than 12,500 words. Also provided are quick tips and memory tricks, like: Help yourself get the spelling of their right by thinking of the phrase ?their heirlooms.? Most words ending in a ?seed? sound are spelled ?-cede? or ?-ceed,? but one word ends in ?-sede.? You could say the rule for spelling this word supersedes the other rules. No matter what you’re working on, you can be confident that your good writing won’t be marred by bad spelling. This book takes away the guesswork and helps you make a good impression!
Author: Anya von Bremzen
Publisher: Crown
ISBN: 0307886832
Category : Biography & Autobiography
Languages : en
Pages : 370
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Book Description
A James Beard Award-winning writer captures life under the Red socialist banner in this wildly inventive, tragicomic memoir of feasts, famines, and three generations “Delicious . . . A banquet of anecdote that brings history to life with intimacy, candor, and glorious color.”—NPR’s All Things Considered Born in 1963, in an era of bread shortages, Anya grew up in a communal Moscow apartment where eighteen families shared one kitchen. She sang odes to Lenin, black-marketeered Juicy Fruit gum at school, watched her father brew moonshine, and, like most Soviet citizens, longed for a taste of the mythical West. It was a life by turns absurd, naively joyous, and melancholy—and ultimately intolerable to her anti-Soviet mother, Larisa. When Anya was ten, she and Larisa fled the political repression of Brezhnev-era Russia, arriving in Philadelphia with no winter coats and no right of return. Now Anya occupies two parallel food universes: one where she writes about four-star restaurants, the other where a taste of humble kolbasa transports her back to her scarlet-blazed socialist past. To bring that past to life, Anya and her mother decide to eat and cook their way through every decade of the Soviet experience. Through these meals, and through the tales of three generations of her family, Anya tells the intimate yet epic story of life in the USSR. Wildly inventive and slyly witty, Mastering the Art of Soviet Cooking is that rare book that stirs our souls and our senses. ONE OF THE BEST BOOKS OF THE YEAR: The Christian Science Monitor, Publishers Weekly
Author: Naomi Duguid
Publisher: Hachette UK
ISBN: 1648291953
Category : Cooking
Languages : en
Pages : 739
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Book Description
James Beard Award Finalist “[A] mesmerizing mix of recipes and food history.” —Publishers Weekly, STARRED REVIEW “Duguid has a scholar’s love of research, a cook’s hunger, and a journalist’s talent for storytelling. . . . The recipes are from all over the world and her knowledge is staggering. . . . Simply brilliant.” —Diana Henry, The Telegraph (U.K.), The Best Cookbooks to Buy in Autumn 2022 Naomi Duguid, who’s taken food lovers to many corners of the globe, now invites readers and cooks on a very different journey—a deep dive into the miracle of salt and its essential role in preserving, fermenting, and transforming food. Learn age-old techniques for making sauerkraut, miso, butter, prosciutto, kimchi, salt-fermented pickles, basturma, salt-preserved lemons, brined eggs, and much more. Create a vibrant “salt pantry” filled with enticing blends of salt and spices, and with easy condiments and preserves such as Spiced Green Mango Pickle and Dried Shrimp and Garlic Chutney. Read about essential salt-preserved flavorings such as soy sauce, fish sauce, pickled plums, salted anchovies, and salt cod. The wide range of international recipes that follow invite you to use this umami-rich larder of salt-preserved ingredients and salted flavorings to transform vegetables, soups, mains, pasta dishes, and desserts. Orange and Black Olive Salad balances tangy and salty. Black Bean Sauce adds intense flavor to stir-fries. Bacalao Tortilla is a nod to salt cod as a cornerstone of European kitchens. Shio Koji, a simple salt-fermented ingredient, flavors grilled vegetables and other foods with subtlety and power. Kebabs marinated with a blend of pomegranate molasses and fish sauce are a triumph of salty-sweet-tart umami. And there’s nothing like a layer of saltiness to bring out the best in sweets and desserts, from Creamy Candied Ginger and Miso Ice Cream to Yogurt Cake with Salted Lemon and Nuts, from Breton Salted-Butter Cake to Miso Cookies with Dark Chocolate Chips. Working with salt-preserved and salt-fermented ingredients not only opens up a rich new world of flavors and techniques but also offers cooks the gift of connecting with generations of culinary wisdom.
Author: Carol Haddix
Publisher: University of Illinois Press
ISBN: 025209977X
Category : Cooking
Languages : en
Pages : 646
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Book Description
The Chicago Food Encyclopedia is a far-ranging portrait of an American culinary paradise. Hundreds of entries deliver all of the visionary restauranteurs, Michelin superstars, beloved haunts, and food companies of today and yesterday. More than 100 sumptuous images include thirty full-color photographs that transport readers to dining rooms and food stands across the city. Throughout, a roster of writers, scholars, and industry experts pays tribute to an expansive--and still expanding--food history that not only helped build Chicago but fed a growing nation. Pizza. Alinea. Wrigley Spearmint. Soul food. Rick Bayless. Hot Dogs. Koreatown. Everest. All served up A-Z, and all part of the ultimate reference on Chicago and its food.
