Report of a Working Group Held at the Institute of Field and Vegetable Crops, Novi Sad, Yugoslavia, 20-23 July 1984 PDF Download
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Author: European Cooperative Programme on Conservation and Exchange of Crop Genetic Resources
Publisher:
ISBN:
Category : Germplasm resources, Plant
Languages : en
Pages : 46
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Book Description
Author: European Cooperative Programme on Conservation and Exchange of Crop Genetic Resources
Publisher:
ISBN:
Category : Germplasm resources, Plant
Languages : en
Pages : 46
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Book Description
Author: International Board for Plant Genetic Resources
Publisher:
ISBN:
Category : Germplasm resources, Plant
Languages : en
Pages : 148
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Book Description
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 1280
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Book Description
Author: Miljana Radivojević
Publisher: Archaeopress Publishing Ltd
ISBN: 1803270438
Category : Social Science
Languages : en
Pages : 700
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Book Description
The Rise of Metallurgy in Eurasia is a landmark study in the evolution of early metallurgy in the Balkans. It demonstrates that far from being a rare and elite practice, the earliest metallurgy in the world was a common and communal craft activity.
Author:
Publisher:
ISBN:
Category : Research
Languages : en
Pages : 658
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Book Description
Author: Arun Shanker
Publisher: BoD – Books on Demand
ISBN: 9535122509
Category : Technology & Engineering
Languages : en
Pages : 770
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Book Description
The impact of global climate change on crop production has emerged as a major research priority during the past decade. Understanding abiotic stress factors such as temperature and drought tolerance and biotic stress tolerance traits such as insect pest and pathogen resistance in combination with high yield in plants is of paramount importance to counter climate change related adverse effects on the productivity of crops. In this multi-authored book, we present synthesis of information for developing strategies to combat plant stress. Our effort here is to present a judicious mixture of basic as well as applied research outlooks so as to interest workers in all areas of plant science. We trust that the information covered in this book would bridge the much-researched area of stress in plants with the much-needed information for evolving climate-ready crop cultivars to ensure food security in the future.
Author: Latinka Perović
Publisher:
ISBN: 9788672082081
Category : Minorities
Languages : en
Pages : 576
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Book Description
Author: World Health Organization. Regional Office for Europe
Publisher: World Health Organization
ISBN: 9289013885
Category : Business & Economics
Languages : en
Pages : 77
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Book Description
In a brief, clear and easily accessible way, this summary illustrates the dynamics of the obesity epidemic and its impact on public health throughout the WHO European Region, particularly in eastern countries. It describes how factors that increase the risk of obesity are shaped in different settings, such as the family, school, community and workplace. It makes both ethical and economic arguments for accelerating action against obesity, and analyses effective programs and policies in different government sectors, such as education, health, agriculture and trade, urban planning and transport. The summary also describes how to design policies and programs to prevent obesity and how to monitor progress, and calls for specific action by stakeholders: not only government sectors but also the private sector - including food manufacturers, advertisers and traders - and professional consumers' and international and intergovernmental organizations such as the European Union.
Author: Howard Clark
Publisher: Pluto Press
ISBN: 9780745315690
Category : History
Languages : en
Pages : 290
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Book Description
Lively account of how people power has shaped British history -- from Peterloo to the Poll tax and beyond.
Author: National Research Council
Publisher: National Academies Press
ISBN: 0309046858
Category : Medical
Languages : en
Pages : 208
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Book Description
In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis of essential amino acids and vitamins. Although "fermented food" has a vaguely distasteful ring, bread, wine, cheese, and yogurt are all familiar fermented foods. Less familiar are gari, ogi, idli, ugba, and other relatively unstudied but important foods in some African and Asian countries. This book reports on current research to improve the safety and nutrition of these foods through an elucidation of the microorganisms and mechanisms involved in their production. Also included are recommendations for needed research.
