Adequate Food for All: Culture, Science, and Technology of Food in the 21st Century. Section V : Food Production: Synergy of Science, Technology, and Human Ingenuity. Chapter 15 : Challenge and Threats to Sustainable Food Production / by Larry W. Harrington and Peter R. Hobbs

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TextPublication details: Boca Raton, Florida: CRC Press, 2009Description: 14 pagesContent type:

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Chapter in Books	Halal Development Corporation Library Open Shelves	EBCH 001773 (Browse shelf(Opens below))	Available

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Previous	EBCH 001770 Adequate Food for All: Culture, Science, and Technology of Food in the 21st Century. Chapter 12 : Animal Source Foods: Effects on Nutrition and Function in Children in Developing Countries / by	EBCH 001771 Adequate Food for All: Culture, Science, and Technology of Food in the 21st Century. Chapter 13 : Functional Foods / by	EBCH 001772 Adequate Food for All: Culture, Science, and Technology of Food in the 21st Century. Chapter 14 : Global Food Safety Issues / by	EBCH 001773 Adequate Food for All: Culture, Science, and Technology of Food in the 21st Century. Section V : Food Production: Synergy of Science, Technology, and Human Ingenuity. Chapter 15 : Challenge and Threats to Sustainable Food Production / by	EBCH 001774 Adequate Food for All: Culture, Science, and Technology of Food in the 21st Century. Chapter 16 : Global Climate Change and Agriculture / by	EBCH 001775 Adequate Food for All: Culture, Science, and Technology of Food in the 21st Century. Chapter 17 : Bioenergy: Energy Sources and Costs for Agriculture / by	EBCH 001776 Adequate Food for All: Culture, Science, and Technology of Food in the 21st Century. Chapter 18 : Soil Science: Management and Conservation / by	Next

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