Okufumba ebyenyanja (Part 1)
| dc.date.issued | 2013 | |
| dc.date.lastModified | 2019-05-28T17:25:35.0000000Z | |
| dc.format.numberofpages | 19 p. | |
| dc.identifier.url | http://www.fao.org/3/az067lg/az067lg.pdf | |
| dc.language.iso | Ganda | |
| dc.publisher | FAO/IOC ; | |
| dc.rights.copyright | FAO | |
| dc.title | Okufumba ebyenyanja (Part 1) | |
| dc.type | Document | |
| fao.edition | 1 | |
| fao.identifier.jobnumber | AZ067LG | |
| fao.identifier.uri | http://www.fao.org/documents/card/en/c/46417bd5-600c-4925-a1cd-c744f4053c5d | |
| fao.placeofpublication | Rome, Italy ; | |
| fao.subject.agrovoc | freshwater fishes | |
| fao.subject.agrovoc | cooking | |
| fao.subject.agrovoc | cooking methods | |
| fao.subject.agrovoc | food consumption | |
| fao.subject.agrovoc | health foods | |
| fao.subject.agrovoc | human nutrition | |
| fao.subject.agrovoc | food processing | |
| fao.subject.agrovoc | traditional uses | |
| fao.visibilitytype | LIMITED GLOBAL |
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