Chemistry and World Food Supplies PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Chemistry and World Food Supplies PDF full book. Access full book title Chemistry and World Food Supplies by L. W. Shemilt. Download full books in PDF and EPUB format.
Author: L. W. Shemilt
Publisher: Int. Rice Res. Inst.
ISBN: 0080292437
Category : Science
Languages : en
Pages : 681
Get Book Here
Book Description
Soil and crop management for efficient use of water and nutrients;integrated approaches to pest management;the role of chemistry and biochemistry in improving animal production systems;contributions of chemistry and biochemistry to developing new and improved food sources;chemistry and biochemistry in the processing and storage of food;chemistry in the assessment and control of the food supply;the forward edge.
Author: L. W. Shemilt
Publisher: Int. Rice Res. Inst.
ISBN: 0080292437
Category : Science
Languages : en
Pages : 681
Get Book Here
Book Description
Soil and crop management for efficient use of water and nutrients;integrated approaches to pest management;the role of chemistry and biochemistry in improving animal production systems;contributions of chemistry and biochemistry to developing new and improved food sources;chemistry and biochemistry in the processing and storage of food;chemistry in the assessment and control of the food supply;the forward edge.
Author:
Publisher: Int. Rice Res. Inst.
ISBN: 9711041057
Category :
Languages : en
Pages : 191
Get Book Here
Book Description
Author: Jayne T. MacLean
Publisher:
ISBN:
Category : Food supply
Languages : en
Pages : 42
Get Book Here
Book Description
Author: Jayne T. MacLean
Publisher:
ISBN:
Category : Food supply
Languages : en
Pages : 42
Get Book Here
Book Description
Author: Alfred R. Conklin
Publisher: John Wiley & Sons
ISBN: 0470168714
Category : Technology & Engineering
Languages : en
Pages : 461
Get Book Here
Book Description
A comprehensive look at food production and consumption worldwide This global overview of agriculture discusses all of the primary aspects of food production and relates that information to human nutritional needs. It covers everything from food crop production to food preparation. Beginning with a detailed description of representative farms in different climates, World Food: Production and Use: Describes how and where food is produced and who produces it Compares and contrasts different farming systems and describes how local culture and environment influence food production and use Contains detailed information on human nutrition Features specific information on: grain crops; vegetables; root crops; fruits, berries and nuts; and farm animals and fish Discusses factors that impact food production, including weather, soil, fertility, and water Includes a chapter on increasing food supplies Addresses some of the issues surrounding Genetically-Modified Organisms (GMOs) Complete with a CD-ROM with color graphs, tables, and pictures, this is an ideal textbook for courses on world food systems in agriculture, agronomy, crop science, and food science programs. It is also an excellent resource for professionals working in agricultural or international development, relief agencies, or volunteer organizations such as the Peace Corps. Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file.
Author:
Publisher: National Academies
ISBN:
Category : Agricultural chemistry
Languages : en
Pages : 132
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category : Agricultural chemistry
Languages : en
Pages : 130
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 394
Get Book Here
Book Description
Author: Karl Schneider
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 546
Get Book Here
Book Description
Author: Tom P. Coultate
Publisher: CRC Press
ISBN:
Category : Health & Fitness
Languages : en
Pages : 208
Get Book Here
Book Description
Provides a detailed account of the chemistry of food substances, covering areas including carbohydrates, fats, and minerals as well as components occurring in smaller quantities such as colors and flavors, preservatives, trace metals, and natural and synthetic toxins. Details the chemical structures of some 350 food substances, and examines the nature of food components and how they behave in storage, processing, and cooking. For students of food science. This third edition is updated, especially in reference to nutritional issues. Annotation copyrighted by Book News, Inc., Portland, OR
