Interfaces Between Agriculture, Nutrition, and Food Science
Author :
Publisher : Int. Rice Res. Inst.
Page : 157 pages
File Size : 36,29 MB
Release : 1984
Category :
ISBN : 9711040506
Author :
Publisher : Int. Rice Res. Inst.
Page : 157 pages
File Size : 36,29 MB
Release : 1984
Category :
ISBN : 9711040506
Author : K. T. Achaya
Publisher :
Page : 424 pages
File Size : 32,20 MB
Release : 1984
Category : Agriculture
ISBN :
Author : International Rice Research Institute
Publisher :
Page : 143 pages
File Size : 25,93 MB
Release : 1979
Category : Agriculture
ISBN :
Author :
Publisher :
Page : pages
File Size : 16,31 MB
Release : 1984
Category :
ISBN :
Author : International Rice Research Institute
Publisher :
Page : 143 pages
File Size : 49,61 MB
Release : 1979
Category : Agriculture
ISBN :
Author :
Publisher :
Page : 143 pages
File Size : 42,84 MB
Release : 1979
Category : Agriculture
ISBN :
Author :
Publisher :
Page : 432 pages
File Size : 17,7 MB
Release : 1984
Category : Abastecimiento de alimentos
ISBN :
Author :
Publisher :
Page : 143 pages
File Size : 37,25 MB
Release : 1979
Category : Agriculture
ISBN :
Author : International Center for Agricultural Research in the Dry Areas
Publisher :
Page : 214 pages
File Size : 14,49 MB
Release : 1985
Category : Agriculture
ISBN :
Author : United Nations University
Publisher :
Page : 172 pages
File Size : 32,55 MB
Release : 1979
Category : Agricultural productivity
ISBN :
Abstract: Workshop (United Nations University and International Rice Research Institute) proceedings that focus on understanding the interfaces between agriculture, food, and nutrition in Southeast Asian countries are presented. Nutritional considerations that are inherent in food production, processing and distribution are explored and the significance of these factors in national development policy and planning is examined. Papers cover: malnutrition, food patterns, and nutritional requirements inSoutheast Asia; sources of growth in Asia food production and an approach to identification of constraining factors; and the status of food science and the potential for food processing in Thailand. Additional information added by participants during discussion follows each chapter. (rkm).