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100   $a20111011d2012      uy         0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 10$aHandbook of sustainability for the food sciences$b[electronic resource] /$fRube?n O. Morawicki
210   $aHoboken, N.J. $cWiley-Blackwell$d2012
215   $a1 online resource (397 p.)
300   $aDescription based upon print version of record.
311   $a0-8138-1735-8 
320   $aIncludes bibliographical references and index.
327   $apt. 1. General concepts -- pt. 2. Management aspects -- pt. 3. Working on the impacts -- pt. 4. Facing the future.
330   $aMany books on sustainability have been written in the last decade, most of them dealing with agricultural systems, communities, and general business practices. In contrast, Handbook of Sustainability for the Food Sciences presents the concept of sustainability as it applies to the food supply chain from farm to fork but with a special emphasis on processing. Structured in four sections, Handbook of Sustainability for the Food Sciences first covers the basic concepts of environmental sustainability and provides a detailed account of all the impacts of the food supply chain. Part
606   $aFood industry and trade
606   $aFood$xBiotechnology
606   $aSustainable agriculture
615  0$aFood industry and trade.
615  0$aFood$xBiotechnology.
615  0$aSustainable agriculture.
676   $a664/.024
700   $aMorawicki$b Rube?n O$01644815
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910825835103321
996   $aHandbook of sustainability for the food sciences$93990898
997   $aUNINA