Lab Manual CD-ROM for Herren's Science of Animal Agriculture PDF Download
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Author: Delmar Publishers
Publisher: Cengage Learning
ISBN: 9781435480797
Category :
Languages : en
Pages :
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Book Description
Author: Delmar Publishers
Publisher: Cengage Learning
ISBN: 9781435480797
Category :
Languages : en
Pages :
Get Book Here
Book Description
Author: Rose Arny
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 1546
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Book Description
Author:
Publisher:
ISBN:
Category : Computer industry
Languages : en
Pages : 1744
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Book Description
Author: Ray V. Herren
Publisher: Delmar Pub
ISBN: 9781435439702
Category : Science
Languages : en
Pages :
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Book Description
PDF's of the lab manual and lab manual instructor's guide allow instructors to save money by not having to order individual lab manuals for each student. The lab manual cd-rom was designed so that teachers can run off as many copies of the labs as needed and they can pick and choose which labs to incorporate and supplement text content.
Author: Dr. Johannes Lehmann
Publisher: Earthscan
ISBN: 1849770557
Category : Business & Economics
Languages : en
Pages : 449
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Book Description
"Biochar is the carbon-rich product when biomass (such as wood, manure, or crop residues) is heated in a closed container with little or no available air. It can be used to improve agriculture and the environment in several ways, and its stability in soil and superior nutrient-retention properties make it an ideal soil amendment to increase crop yields. In addition to this, biochar sequestration, in combination with sustainable biomass production, can be carbon-negative and therefore used to actively remove carbon dioxide from the atmosphere, with major implications for mitigation of climate change. Biochar production can also be combined with bioenergy production through the use of the gases that are given off in the pyrolysis process.This book is the first to synthesize the expanding research literature on this topic. The book's interdisciplinary approach, which covers engineering, environmental sciences, agricultural sciences, economics and policy, is a vital tool at this stage of biochar technology development. This comprehensive overview of current knowledge will be of interest to advanced students, researchers and professionals in a wide range of disciplines"--Provided by publisher.
Author: Ray V. Herren
Publisher:
ISBN: 9780827386136
Category : Animal culture
Languages : en
Pages : 371
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Book Description
This second edition text focuses on the scientific aspects of the animal agriculture industry. New chapters on the beef, swine, sheep, horse, and small animal industries have been added for comprehensive coverage of all livestock animals. This text includes background on the various segments of the livestock industry and includes basic principles of biology to help students understand the process of producing animals for human utilization. Features such as student objectives and activities help students understand the material. A CD-ROM that includes a lab manual, teacher's resource guide, computerized test bank, and transparency masters is available to help instructors organize and plan lessons. ALSO AVAILABLE Agriscience Activity Software, ISBN: 0-8273-7955-2 Agriscience Computerized Lab Manual, ISBN: 0-8273-7953-6 Animal Science Laserdisc, ISBN: 0-8273-7301-5 Lab Manual, ISBN: 0-8273-8614-1 INSTRUCTOR SUPPLEMENTS CALL CUSTOMER SUPPORT TO ORDER Classmaster, ISBN: 0-8273-8616-8 Instructor's Manual for the Lab Manual, ISBN: 0-8273-8615-X
Author: James R. Gillespie
Publisher: Delmar
ISBN:
Category : Business & Economics
Languages : en
Pages : 680
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Book Description
"Designed for career and technical high school students who require competency in all phases and types of livestock production, the Ninth Edition of MODERN LIVESTOCK AND POULTRY PRODUCTION has been revised to include the most up-to-date, comprehensive information in the field. With coverage of basic animal science and livestock industry information as well as current issues in animal agriculture, this engaging text covers everything students need to know about livestock and poultry animals for classroom study and beyond. Through updated visual aids, real-world applications, and comprehensive study tools, the Ninth Edition provides students with a solid understand of the anatomy, physiology, nutrition, feeding, and reproduction of multiple livestock and poultry breeds." --Google Books.
Author: International Assessment of Agricultural Knowledge, Science, and Technology for Development (Project)
Publisher: Iaastd
ISBN:
Category : Business & Economics
Languages : en
Pages : 612
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Book Description
"In addition to assessing existing conditions and knowledge, the IAASTD uses a simple set of model projections to look at the future, based on knowledge from past events and existing trends such as population growth, rural/urban food and poverty dynamics, loss of agricultural land, water availability, and climate change effects. This set of volumes comprises the findings of the IAASTD. It consists of a Global Report, a brief Synthesis Report, and 5 subglobal reports. Taken as a whole, the IAASTD reports are an indispensable reference for anyone working in the field of agriculture and rural development, whether at the level of basic research, policy, or practice."--BOOK JACKET.
Author: Colin Mason
Publisher: Routledge
ISBN: 1136555110
Category : Law
Languages : en
Pages : 256
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Book Description
The clock is relentlessly ticking! Our world teeters on a knife-edge between a peaceful and prosperous future for all, and a dark winter of death and destruction that threatens to smother the light of civilization. Within 30 years, in the 2030 decade, six powerful 'drivers' will converge with unprecedented force in a statistical spike that could tear humanity apart and plunge the world into a new Dark Age. Depleted fuel supplies, massive population growth, poverty, global climate change, famine, growing water shortages and international lawlessness are on a crash course with potentially catastrophic consequences. In the face of both doomsaying and denial over the state of our world, Colin Mason cuts through the rhetoric and reams of conflicting data to muster the evidence to illustrate a broad picture of the world as it is, and our possible futures. Ultimately his message is clear; we must act decisively, collectively and immediately to alter the trajectory of humanity away from catastrophe. Offering over 100 priorities for immediate action, The 2030 Spike serves as a guidebook for humanity through the treacherous minefields and wastelands ahead to a bright, peaceful and prosperous future in which all humans have the opportunity to thrive and build a better civilization. This book is powerful and essential reading for all people concerned with the future of humanity and planet earth.
Author: Stefan Gössling
Publisher: Routledge
ISBN: 1351740237
Category : Business & Economics
Languages : en
Pages : 406
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Book Description
This book provides the first systematic and accessible text for students of hospitality and the culinary arts that directly addresses how more sustainable restaurants and commercial food services can be achieved. Food systems receive growing attention because they link various sustainability dimensions. Restaurants are at the heart of these developments, and their decisions to purchase regional foods, or to prepare menus that are healthier and less environmentally problematic, have great influence on food production processes. This book is systematically designed around understanding the inputs and outputs of the commercial kitchen as well as what happens in the restaurant from the perspective of operators, staff and the consumer. The book considers different management approaches and further looks at the role of restaurants, chefs and staff in the wider community and the positive contributions that commercial kitchens can make to promoting sustainable food ways. Case studies from all over the world illustrate the tools and techniques helping to meet environmental and economic bottom lines. This will be essential reading for all students of hospitality and the culinary arts.
