000			03293nam a22004935i 4500
001			978-1-4020-4975-0
003			DE-He213
005			20251006084517.0
007			cr nn 008mamaa
008			100301s2006 ne | s |||| 0|eng d
020			_a9781402049750
020			_a99781402049750
024	7		_a10.1007/978-1-4020-4975-0 _2doi
082	0	4	_a630 _223
100	1		_aWinch, Tony. _eauthor.
245	1	0	_aGrowing Food _h[electronic resource] : _bA Guide to Food Production / _cby Tony Winch.
264		1	_aDordrecht : _bSpringer Netherlands, _c2006.
300			_aIX, 333 p. _bonline resource.
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
347			_atext file _bPDF _2rda
505	0		_aSection 1. The Principles and Practices Used in Agriculture and Horticulture. A. Plant Growth. B. Arid Regions. C. Soil. D. Fertiliser. E. The Plant. F. The Seed. G. Crops. H. Farming Systems. I. The Harvest. J. Insects. K. Diseases. L. Weeds. M. Tools. N. Irrigation. O. Storage -- Section 2. Description and Characteristics of The Main Food Crops. A. Cereals. B. Legumes. C. Oilseeds. D. Root Crops. E. Vegetables. F. Fruits. G. Under exploited Crops -- Section 3. A. Naming and Classification of Food Crops. B. Seed Purchase Procedures. C. Conversion Tables and Statistics. D. Some issues to consider when planning or assessing agricultural projects -- Bibliography -- Index.
520			_aThis specialist handbook is intended as a quick and easy reference guide for individuals and organisations that are involved with the production of food, from both agriculture and horticulture. It is designed to be used as a reference book that answers basic questions about how food is produced from plants, and aims to demystify the subject of growing food as far as possible. The focus is firmly on the technical aspects of food crops; animal husbandry, agrochemicals and genetic engineering are only briefly mentioned. The manual with its strong international flavour is designed to be also used by those who normally speak or read English as their second language, using simple English terminology and phrasing, with explanations and cross references of the terminology, acronyms and terms used. The book is divided into three sections: 1. Principles and Practices used in Agriculture and Horticulture; 2. Description and Characteristics of the Main Food Crops; 3. Naming and Classification of Plants, Seed Purchase Procedures, Conversion Tables and Statistics, Planning and Assessing Agricultural Projects.
650		0	_aLIFE SCIENCES.
650		0	_aFOOD SCIENCE.
650		0	_aNUTRITION.
650		0	_aAGRICULTURE.
650		0	_aPLANT ECOLOGY.
650		0	_aPLANT ANATOMY.
650	1	4	_aLIFE SCIENCES.
650	2	4	_aAGRICULTURE.
650	2	4	_aFOOD SCIENCE.
650	2	4	_aNUTRITION.
650	2	4	_aPLANT ECOLOGY.
650	2	4	_aPLANT ANATOMY/DEVELOPMENT.
710	2		_aSpringerLink (Online service)
773	0		_tSpringer eBooks
776	0	8	_iPrinted edition: _z9781402048272
856	4	0	_uhttp://dx.doi.org/10.1007/978-1-4020-4975-0 _zVer el texto completo en las instalaciones del CICY
912			_aZDB-2-SBL
942			_2ddc _cER
999			_c61079 _d61079