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- Carrots and Related Vegetable Umbelliferae
Carrots and Related Vegetable Umbelliferae
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This book series describes the scientific principles of the biology and production of major horticultural crops, considered on a world-wide basis. This volume considers the vegetable "Umbelliferae, " particularly carrots, celery, fennel, parsley and parsnip. It also provides brief coverage of lesser known vegetable "Umbelliferae" such as coriander, chervil and skirret as well as herbs such as dill, anise, caraway and cumin.
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