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	1.	Adequate Food for All: Culture, Science, and Technology of Food in the 21st Century. Chapter 24 : Food Availability and Quality: Situations and Opportunities in Developing Countries / by Dan L. Brown by Brown, Dan L [author] Material type: Text; Format: print available online ; Literary form: Not fiction Publication details: Boca Raton, Florida: CRC Press, 2009 Online access: Request full-text at [email protected] Availability: Items available for loan: Halal Development Corporation Library (1)Call number: EBCH 001782. Place hold Add to cart (remove)
	2.	Adequate Food for All: Culture, Science, and Technology of Food in the 21st Century. Chapter 23 : Changing Food Supply, Demand, and Marketing Issues: What Affects Price and Affordability? / by Miguel I. Gómez, Charles F. Nicholson, and Paul E. McNamara by Gómez, Miguel I [author] Nicholson, Charles F [author] McNamara, Paul E [author] Material type: Text; Format: print available online ; Literary form: Not fiction Publication details: Boca Raton, Florida: CRC Press, 2009 Online access: Request full-text at [email protected] Availability: Items available for loan: Halal Development Corporation Library (1)Call number: EBCH 001781. Place hold Add to cart (remove)
	3.	Adequate Food for All: Culture, Science, and Technology of Food in the 21st Century. Section VI: Global Food Security. Chapter 22 : World Population and Food Availability / by Shahla Shapouri and Stacey Rosen by Shapouri, Shahla [author] Rosen, Stacey [author] Material type: Text; Format: print available online ; Literary form: Not fiction Publication details: Boca Raton, Florida: CRC Press, 2009 Online access: Request full-text at [email protected] Availability: Items available for loan: Halal Development Corporation Library (1)Call number: EBCH 001780. Place hold Add to cart (remove)
	4.	Adequate Food for All: Culture, Science, and Technology of Food in the 21st Century. Chapter 21 : Animal Science and Production Technology / by G. Eric Bradford, Wilson G. Pond, and Kevin R. Pond by Bradford, G. Eric [author] Pond, Kecin R [author] Pond, Wilson G [author] Material type: Text; Format: print available online ; Literary form: Not fiction Publication details: Boca Raton, Florida: CRC Press, 2009 Online access: Request full-text at [email protected] Availability: Items available for loan: Halal Development Corporation Library (1)Call number: EBCH 001779. Place hold Add to cart (remove)
	5.	Adequate Food for All: Culture, Science, and Technology of Food in the 21st Century. Chapter 20 : Crop Science and Production Technology / by Peter R. Hobbs and Larry W. Harrington by Hobbs, Peter R [author] Harrington, Larry W [author] Material type: Text; Format: print available online ; Literary form: Not fiction Publication details: Boca Raton, Florida: CRC Press, 2009 Online access: Request full-text at [email protected] Availability: Items available for loan: Halal Development Corporation Library (1)Call number: EBCH 001778. Place hold Add to cart (remove)
	6.	Adequate Food for All: Culture, Science, and Technology of Food in the 21st Century. Chapter 19 : Advances in Water Science, Management, and Conservation / by B. A. Stewart by Stewart, B.A [author] Material type: Text; Format: print available online ; Literary form: Not fiction Publication details: Boca Raton, Florida: CRC Press, 2009 Online access: Request full-text at [email protected] Availability: Items available for loan: Halal Development Corporation Library (1)Call number: EBCH 001777. Place hold Add to cart (remove)
	7.	Adequate Food for All: Culture, Science, and Technology of Food in the 21st Century. Chapter 18 : Soil Science: Management and Conservation / by R. Lal by Lal, R [author] Material type: Text; Format: print available online ; Literary form: Not fiction Publication details: Boca Raton, Florida: CRC Press, 2009 Online access: Request full-text at [email protected] Availability: Items available for loan: Halal Development Corporation Library (1)Call number: EBCH 001776. Place hold Add to cart (remove)
	8.	Adequate Food for All: Culture, Science, and Technology of Food in the 21st Century. Chapter 17 : Bioenergy: Energy Sources and Costs for Agriculture / by Donald C. Erbach and Wallace W. Wilhelm by Erbach, Donald C [author] Wilhelm, Wallace W [author] Material type: Text; Format: print available online ; Literary form: Not fiction Publication details: Boca Raton, Florida: CRC Press, 2009 Online access: Request full-text at [email protected] Availability: Items available for loan: Halal Development Corporation Library (1)Call number: EBCH 001775. Place hold Add to cart (remove)
	9.	Adequate Food for All: Culture, Science, and Technology of Food in the 21st Century. Chapter 16 : Global Climate Change and Agriculture / by Roberto César Izaurralde by Izaurralde, Roberto César [author] Material type: Text; Format: print available online ; Literary form: Not fiction Publication details: Boca Raton, Florida: CRC Press, 2009 Online access: Request full-text at [email protected] Availability: Items available for loan: Halal Development Corporation Library (1)Call number: EBCH 001774. Place hold Add to cart (remove)
	10.	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 by Harrington, Larry W [author] Hobbs, Peter R [author] Material type: Text; Format: print available online ; Literary form: Not fiction Publication details: Boca Raton, Florida: CRC Press, 2009 Online access: Request full-text at [email protected] Availability: Items available for loan: Halal Development Corporation Library (1)Call number: EBCH 001773. Place hold Add to cart (remove)
	11.	Adequate Food for All: Culture, Science, and Technology of Food in the 21st Century. Chapter 14 : Global Food Safety Issues / by Mindy Brashears and Tyler Stephens by Brashears, Mindy [author] Tyler Stephens, Tyler [author] Material type: Text; Format: print available online ; Literary form: Not fiction Publication details: Boca Raton, Florida: CRC Press, 2009 Online access: Request full-text at [email protected] Availability: Items available for loan: Halal Development Corporation Library (1)Call number: EBCH 001772. Place hold Add to cart (remove)
	12.	Adequate Food for All: Culture, Science, and Technology of Food in the 21st Century. Chapter 13 : Functional Foods / by John W. Finley by Finley, john W [author] Material type: Text; Format: print available online ; Literary form: Not fiction Publication details: Boca Raton, Florida: CRC Press, 2009 Online access: Request full-text at [email protected] Availability: Items available for loan: Halal Development Corporation Library (1)Call number: EBCH 001771. Place hold Add to cart (remove)
	13.	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 Monika Grillenberger by Grillenberger, Monika [author] Material type: Text; Format: print available online ; Literary form: Not fiction Publication details: Boca Raton, Florida: CRC Press, 2009 Online access: Request full-text at [email protected] Availability: Items available for loan: Halal Development Corporation Library (1)Call number: EBCH 001770. Place hold Add to cart (remove)
	14.	Adequate Food for All: Culture, Science, and Technology of Food in the 21st Century. Chapter 11 : Effects of Growth Retardation and Nutrient Deﬁciencies on Cognitive Function and Behavior in Infants and Children / by Susan P. Walker and Julie M. Meeks Gardner by Walker, Susan P [author] Gardner, Julie M. Meeks [author] Material type: Text; Format: print available online ; Literary form: Not fiction Publication details: Boca Raton, Florida: CRC Press, 2009 Online access: Request full-text at [email protected] Availability: Items available for loan: Halal Development Corporation Library (1)Call number: EBCH 001769. Place hold Add to cart (remove)
	15.	Adequate Food for All: Culture, Science, and Technology of Food in the 21st Century. Chapter 10 : Diseases of Nutrient Deﬁciencies / by Barbara Elaine Golden by Golden, Barbara Elaine [author] Material type: Text; Format: print available online ; Literary form: Not fiction Publication details: Boca Raton, Florida: CRC Press, 2009 Online access: Request full-text at [email protected] Availability: Items available for loan: Halal Development Corporation Library (1)Call number: EBCH 001768. Place hold Add to cart (remove)
	16.	Adequate Food for All: Culture, Science, and Technology of Food in the 21st Century. Section IV : Foods and Health. Chapter 9 : Overweight, Obesity, and Related Diseases / by Gail G. Harrison and Summer Hamide by Harrison, Gail G [author] Hamide, Summer Material type: Text; Format: print available online ; Literary form: Not fiction Publication details: Boca Raton, Florida: CRC Press, 2009 Online access: Request full-text at [email protected] Availability: Items available for loan: Halal Development Corporation Library (1)Call number: EBCH 001767. Place hold Add to cart (remove)
	17.	Adequate Food for All: Culture, Science, and Technology of Food in the 21st Century. Chapter 8 : Vitamins and Mineral Elements / by Duane E. Ullrey by Ullrey, Duane E [author] Material type: Text; Format: print available online ; Literary form: Not fiction Publication details: Boca Raton, Florida: CRC Press, 2009 Online access: Request full-text at [email protected] Availability: Items available for loan: Halal Development Corporation Library (1)Call number: EBCH 001766. Place hold Add to cart (remove)
	18.	Adequate Food for All: Culture, Science, and Technology of Food in the 21st Century. Chapter 7 : Protein and Amino Acids / by Duane E. Ullrey by Ullrey, Duane E [author] Material type: Text; Format: print available online ; Literary form: Not fiction Publication details: Boca Raton, Florida: CRC Press, 2009 Online access: Request full-text at [email protected] Availability: Items available for loan: Halal Development Corporation Library (1)Call number: EBCH 001765. Place hold Add to cart (remove)
	19.	Adequate Food for All: Culture, Science, and Technology of Food in the 21st Century. Chapter 6 : Lipids / by Duane E. Ullrey by Ullrey, Duane E [author] Material type: Text; Format: print available online ; Literary form: Not fiction Publication details: Boca Raton, Florida: CRC Press, 2009 Online access: Request full-text at [email protected] Availability: Items available for loan: Halal Development Corporation Library (1)Call number: EBCH 001764. Place hold Add to cart (remove)
	20.	Adequate Food for All: Culture, Science, and Technology of Food in the 21st Century. Section III : The Required Nutrients. Chapter 5 : Digestion and Absorption of Carbohydrates / by Roberto Quezada-Calvillo and Buford L. Nichols by Quezada-Calvillo, Roberto [author] Nichols, Buford L [author] Material type: Text; Format: print available online ; Literary form: Not fiction Publication details: Boca Raton, Florida: CRC Press, 2009 Online access: Request full-text at [email protected] Availability: Items available for loan: Halal Development Corporation Library (1)Call number: EBCH 001763. Place hold Add to cart (remove)

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Your search returned 25 results.