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The NEW, “The New Oxford Book of Food Plants”

The following is taken from TheScientist.com’s Blog entry from Friday (09/18/2009) Posted by Margaret Guthrie:

“The book presents detailed nutritional information on food plants, including insight into hybridization and genetic modification, such as genetic engineering to reduce cell-wall softening in tomatoes, one of the world’s most popular “vegetables.” …… Details of vegetative components are given, […]