Chemistry's Role in Food Production and Sustainability: Past and Present (Acs Symposium)
History has been changed by food, and these chapters show how major developments in chemistry have improved the quality and quantity of food, accommodating changing lifestyles, thus drastically changing the human diet in the process. This volume highlights the historical and present role of chemistry in feeding the world, thereby impacting world economies and culture. The 16 chapters in this volume explore how food production, modification, preservation, and quality control have changed over time.
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Yazar | Oxford University Press Inc |
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Yayın Evi | Oxford University Press Inc |
İspanyolca HACHETTE LIVRE-BNF WADE H MCCREE LAP LAMBERT Academic Publishing ROBERT H BORK Fransızca Almanca Independently published Kolektif Türkçe İngilizce Springer Rusça Book on Demand Ltd. MDPI AG ERWIN N GRISWOLD Gale, U.S. Supreme Court Records Additional Contributors
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Baskı Detayları
Yazar | Oxford University Press Inc |
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İsbn 10 | 0841234280 |
İsbn 13 | 978-0841234284 |
Yayın Evi | Oxford University Press Inc |
Boyutlar ve boyutlar | 25.65 x 2.29 x 18.29 cm |
tarafından gönderildi Chemistry's Role in Food Production and Sustainability: Past and Present (Acs Symposium) | 25 Ağustos 2020 |
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