It is a methods book in that it provides detailed information on how to design, set up and operate hydroponic culture systems. It also describes the most successful cultures to use with specific crops. Hydroponic Food Production provides an immediatereference for those who are presently growing ...
Book description Food Crop Production by Smallholder Farmers in Southern Africa: Challenges and Opportunities for Improvement evaluates traditional cultivation practices used by smallholder farmers ... read full description Purchase book Share this bookBrowse...
A food and drink for tableware as tableware in the paper, which is in familiar hands by learning in the master book, it is possible to make paper plates, paper cups, bowl, spoon. This master book is left in the description, it is intended to break remain connected to the fact of the...
A real-time food safety dashboard helps you to be compliant and save 20% of the time you spend on supervising. Trace and recall your production with ease - a digital traceability log gives you instant details about your products and ingredients The...
It is also involved in conducting various training programs on short and long term bases to improve and update technical knowledge on production quality improvement, and collect data on agricultural output, production, and development. Read full chapterView PDFExplore book Organization for Economic ...
Modern Agricultural production wants to efficiently produce plant products and benefits to meet people's needs. However, because of better plant species and varieties, overuse of fertilizer and overdose of pesticide alters the plant resources relatio... Show more > Cite this ArticleCrossMarkPublonsHar...
FoodBalt-2011. 6th Baltic Conference on Food Science and Technology ''Innovations for Food Science and Production'', Jelgava, May 5-6, 2011. Abstract book 来自 AGRIS 喜欢 0 阅读量: 50 作者: E Straumite 摘要: 57 oral presentations by 196 authors - food researchers, master and doctor ...
book covers general aspects of enzymology and the biotechnological strategies for enzyme discovery and development. It describes prototypic enzymes of the six chemical types of reactions catalyzed by enzymes, addressing what the enzymes do, their importance to feed and food production, chemical and ...
Much progress has been made in advancing this technology to the point that large-scale production has become possible. This book is developed from the Symposium "Plant Cell and Tissue Culture for Food Ingredient Production" which was held on April 13-17, 1997 at the American Chemical So ...
View PDF View chapter About the book Description Insects as Sustainable Food Ingredients: Production, Processing and Food Applicationsdescribes how insects can be mass produced and incorporated into our food supply at an industrial and cost-effective scale, providing valuable guidance on how to build ...