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World Vegetables

Overview of attention for book
Cover of 'World Vegetables'

Table of Contents

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    Book Overview
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    Chapter 1 World Population, Land Area, and Food Situation
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    Chapter 2 Origin, Evolution, Domestication, and Improvement of Vegetables
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    Chapter 3 Vegetable Classification
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    Chapter 4 Importance of Vegetables in Human Nutrition
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    Chapter 5 Toxic Substances and Some Folk and Medicinal Uses of Vegetables
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    Chapter 6 Environmental Factors Influencing the Growth of Vegetables
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    Chapter 7 Controlling Climate for Vegetable Production in Adverse Climates and During Off-Seasons
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    Chapter 8 Global View of Vegetable Usage
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    Chapter 9 White or Irish Potato
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    Chapter 10 Sweet Potato
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    Chapter 11 Cassava
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    Chapter 12 Yams, Dioscorea
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    Chapter 13 Edible Aroids:
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    Chapter 14 Other Underground Starchy Vegetables
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    Chapter 15 Sweet Corn, Zea mays L.
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    Chapter 16 Plantain, Starchy Banana, Breadfruit, and Jackfruit
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    Chapter 17 Alliums
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    Chapter 18 Lettuce and Other Composite Vegetables
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    Chapter 19 Cole Crops, Other Brassica , and Crucifer Vegetables
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    Chapter 20 Carrot, Celery, and Other Vegetable Umbels
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    Chapter 21 Spinach, Table Beets, and Other Vegetable Chenopods
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    Chapter 22 Peas, Beans, and Other Vegetable Legumes
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    Chapter 23 Tomatoes, Peppers, Eggplants, and Other Solanaceous Vegetables
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    Chapter 24 Cucumber, Melons, Watermelons, Squash, and Other Cucurbits
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    Chapter 25 Other Succulent Vegetables
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    Chapter 26 Aquatic Vegetables
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    Chapter 27 Edible Mushrooms
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    Chapter 28 Condiment Herbs and Spices
Attention for Chapter 2: Origin, Evolution, Domestication, and Improvement of Vegetables
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Chapter title
Origin, Evolution, Domestication, and Improvement of Vegetables
Chapter number 2
Book title
World Vegetables
Published by
Springer, Boston, MA, January 1997
DOI 10.1007/978-1-4615-6015-9_2
Book ISBNs
978-1-4613-7756-6, 978-1-4615-6015-9
Authors

Vincent E. Rubatzky, Mas Yamaguchi