Sustainability of the Food System
Sovereignty, Waste, and Nutrients Bioavailability
Noelia Betoret (Redaktør) ; Ester Betoret (Redaktør)
Sustainability of the Food System: Sovereignty, Waste, and Nutrients Bioavailability addresses the concept of global sustainability,
focusing on three key areas of action within the food production system: food sovereignty, environmentally friendly food processes, and food technologies that increase the bioavailability of
bioactive compounds. Les mer
- Vår pris
- 1349,-
(Paperback)
Fri frakt!
Leveringstid: Sendes innen 7 virkedager
På grunn av Brexit-tilpasninger og tiltak for å begrense covid-19 kan det dessverre oppstå forsinket levering
Vår pris:
1349,-
(Paperback)
Fri frakt!
Leveringstid: Sendes innen 7 virkedager
På grunn av Brexit-tilpasninger og tiltak for å begrense covid-19 kan det dessverre oppstå forsinket levering
Sustainability of the Food System: Sovereignty, Waste, and Nutrients Bioavailability addresses the concept of global sustainability,
focusing on three key areas of action within the food production system: food sovereignty, environmentally friendly food processes,
and food technologies that increase the bioavailability of bioactive compounds. The book defines key concepts in the food
production system and provides examples of specific and tailored actions that contribute to global sustainability.
Sustainability of the Food System: Sovereignty, Waste, and Nutrients Bioavailability will serve as a welcomed resource for food scientists and technologists, agriculturists, agronomic engineers, food engineers, environmental technologists, nutritionists, and post-graduate students studying bioresource technology and sustainability.
Sustainability of the Food System: Sovereignty, Waste, and Nutrients Bioavailability will serve as a welcomed resource for food scientists and technologists, agriculturists, agronomic engineers, food engineers, environmental technologists, nutritionists, and post-graduate students studying bioresource technology and sustainability.