Le sorgho

dc.contributor.author	Chantereau, Jacques
dc.contributor.author	Cruz, Jean-François
dc.contributor.author	Ratnadass, Alain
dc.contributor.author	Trouche, Gilles
dc.contributor.author	Fliedel, Geneviève
dc.date.accessioned	2021-02-10T12:58:18Z
dc.date.issued	2013
dc.date.submitted	2019-11-10 23:55
dc.date.submitted	2020-03-18 10:51:23
dc.date.submitted	2020-04-01T09:32:59Z
dc.identifier	1006190
dc.identifier	OCN: 878147750
dc.identifier	http://library.oapen.org/handle/20.500.12657/23945
dc.identifier.uri	https://directory.doabooks.org/handle/20.500.12854/39657
dc.description.abstract	Sorghum is a vital food crop for populations in arid and sub-arid areas. It is also cultivated in temperate areas for animal feed. This book addresses all aspects of the plant (biology, genetics, sensitivity to pests) together with the cultivation systems, harvesting methods and how it is processed into human food. A wealth of illustrations supplement the in-depth, up-to-date knowledge on sorghum, its ecological functions and integrated protection.
dc.language	French
dc.rights	open access
dc.subject.classification	thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TV Agriculture and farming::TVQ Tropical agriculture	en_US
dc.subject.other	agriculture
dc.subject.other	Africa
dc.subject.other	food
dc.subject.other	cropping system
dc.subject.other	cereal
dc.title	Le sorgho
dc.type	book
oapen.identifier.doi	10.35690/978-2-7592-2062-5
oapen.relation.isPublishedBy	0a7aef96-655f-462d-9d9a-7da8417f35c0
oapen.pages	264

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