نتائج البحث

Making reconnections in agro-food geography: alternative systems of food provision.

• Authors : Watts, D.C.H.¹; Ilbery, B.¹; Maye, D.¹

• Source: Progress in Human Geography. Feb2005, Vol. 29 Issue 1, p22-40. 19p. 1 Diagram.

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Nanoscale effects in food-production technologies.

• Authors : Burdo, O. G.¹

• Source: Journal of Engineering Physics & Thermophysics. Jan2005, Vol. 78 Issue 1, p90-96. 7p.

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Food scares and sustainability: A consumer perspective.

• Authors : Kriflik, Lynda S (AUTHOR) ; Yeatman, Heather (AUTHOR)

• Source: Health, Risk & Society. Mar2005, Vol. 7 Issue 1, p11-24. 14p.

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Sustainable Consumption of Food: A Framework for Analyzing Scenarios about Changes in Diets.

• Authors : Duchin, Faye¹

• Source: Journal of Industrial Ecology. Winter/Spring2005, Vol. 9 Issue 1/2, p99-114. 16p.

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Gardens and fields: the intensity and scale of food production.

• Authors : van der Veen, Marijke¹ (AUTHOR)

• Source: World Archaeology. Jun2005, Vol. 37 Issue 2, p157-163. 7p.

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Pekmez: A Traditional Concentrated Fruit Product.

• Authors : Karababa, Ersan¹ (AUTHOR) ; Develi Isikli, Nursel¹ (AUTHOR)

• Source: Food Reviews International. 2005, Vol. 21 Issue 4, p357-366. 10p. 2 Diagrams, 2 Charts.

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The atomic meal: The cold war and irradiated foods, 1945-1963.

• Authors : Buchanan, Nicholas (AUTHOR)

• Source: History & Technology. Jun2005, Vol. 21 Issue 2, p221-249. 29p. 4 Black and White Photographs.

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What Is a Hunter-Gatherer? Variation in the Archaeological Record of Eastern and Southern Africa.

• Authors : Kusimba, Sibel B.^1,2

• Source: Journal of Archaeological Research. Dec2005, Vol. 13 Issue 4, p337-366. 30p.

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Expression of the sweet protein brazzein in maize for production of a new commercial sweetener.

• Authors : Lamphear, Barry J.¹ (AUTHOR); Barker, Donna K.¹ (AUTHOR); Brooks, Christopher A.¹ (AUTHOR)

• Source: Plant Biotechnology Journal. Jan2005, Vol. 3 Issue 1, p103-114. 12p.

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FIRST ITALIAN AGENCY FOR FOOD SAFETY.

• Source: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2005, Vol. 17 Issue 3, p355-356. 2p.

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