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120517s2012 nyu eng |
| 020 |
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|a 1461415861 (hardback : alk. paper)
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| 020 |
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|a 9781461415862 (hardback : alk. paper)
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| 050 |
0 |
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|a TD195.F57
|b G74 2012
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| 090 |
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|a TD195.F57
|b G74 2012
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| 245 |
0 |
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|a Green technologies in food production and processing
|c Joyce I. Boye, Yves Arcand, editors
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| 260 |
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|a New York :
|b Springer ,
|c c2012
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| 300 |
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|a xviii, 681 p. :
|b ill. (some col.) ;
|c 24 cm.
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| 490 |
1 |
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|a Food engineering series
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| 504 |
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|a Includes bibliographical references and index
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| 505 |
0 |
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|a 1. The food chain -- 2. Life cycle/environmental impact assessment -- 3. Green technologies in food production -- 4. Green technologies in food processing -- 5. Environmentally friendly approaches to R&D and QA -- 6. Health and social perspectives
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| 520 |
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|a Examining the full cycle from farm to fork, this book reviews the current status of green processing in the agriculture and agri-food sector, and provides strategies for enhancing the use of environmentally-friendly technologies for production and processing
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| 650 |
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|a Agriculture
|x Environmental aspects
|v Congresses
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| 650 |
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|a Food industry and trade
|x Environmental aspects
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| 700 |
1 |
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|a Arcand, Yves ,
|e author
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| 700 |
1 |
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|a Boye, Joyce I. ,
|e author
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| 999 |
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|a 1000147724
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
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