Resources by

Resources / Published January 23, 2017 by István Kertész

István Kertész


Our resources for the development of the concept and product:

- FAO world hunger map 2015, FAO Statistics Division
- SOFI 2015
- FAO Sustainable Development Goal Indicators
- 2030 Agenda for Sustainable Development
- Dietary protein quality evaluation in human nutrition - Report of an
FAO Expert Consultation, ISBN: 978-92-5-107417-6
- Nutritional composition and antinutritional factors of chickpeas (Cicer arietinum L.) undergoing different cooking methods and germination. DOI: 10.1023/A:1013189620528
- The Field Guide to Human-Centered Design, ISBN: 978-0-9914063-1-9
- Stanford Bootcamp bootleg 2010. v2
- Puigjaner, L., Heyen, G.: Computer Aided Process and Product Engineering, ISBN: 978-3-527-30804-0
- Röös, E.: Analysing the Carbon Footprint of Food, Doctoral Thesis, Swedish University of Agricultural Sciences Uppsala 2013.
- FAOSTAT database
- Wikimedia Commons