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00000cam a2200000 i 4500 |
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SCIDIR_ocn890999254 |
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OCoLC |
| 005 |
20231120111730.0 |
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m o d |
| 007 |
cr cnu---unuuu |
| 008 |
140921s1978 enka ob 001 0 eng d |
| 040 |
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|a OPELS
|b eng
|e rda
|e pn
|c OPELS
|d UIU
|d N$T
|d OCLCF
|d YDXCP
|d EBLCP
|d DEBSZ
|d OCLCQ
|d UIU
|d OCLCA
|d MERUC
|d OCLCQ
|d UKAHL
|d OCLCQ
|d OCLCO
|d OCLCQ
|d OCLCO
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| 019 |
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|a 893740404
|a 907150288
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| 020 |
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|a 9781483288048
|q (electronic bk.)
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| 020 |
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|a 1483288048
|q (electronic bk.)
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| 020 |
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|z 9780120548033
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| 020 |
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|z 0120548038
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| 035 |
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|a (OCoLC)890999254
|z (OCoLC)893740404
|z (OCoLC)907150288
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| 050 |
|
4 |
|a TP374.P7
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| 070 |
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|a TP453.P7
|b A47 v. 3A
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| 072 |
|
7 |
|a TEC
|x 012000
|2 bisacsh
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| 072 |
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0 |
|a 1511
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| 082 |
0 |
4 |
|a 664/.64
|2 22
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| 245 |
0 |
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|a New protein foods /
|c edited by Aaron M. Altschul.
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| 264 |
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1 |
|a New York :
|b Academic Press,
|c 1978.
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| 300 |
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|a 1 online resource (xvi, 408 pages) :
|b illustrations
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| 336 |
|
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|a text
|b txt
|2 rdacontent
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| 337 |
|
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|a computer
|b c
|2 rdamedia
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| 338 |
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|a online resource
|b cr
|2 rdacarrier
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| 490 |
1 |
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|a Food science and technology
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| 504 |
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|a Includes bibliographical references and index.
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| 588 |
0 |
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|a Print version record.
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0 |
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|a Front Cover; Animal Protein Supplies; Copyright Page; Table of Contents ; List of Contributors; Preface; Contents of Previous Volumes; PART I: INTRODUCTION; Chapter 1. Animal Protein Supplies: The Issues; I. Introduction; II. Animals and Animal Protein; III. Problems; IV. Alternatives: Problems and Opportunities; V. Comment; References; Chapter 2. Food and People; I. Introduction; II. Trends in Population, Food, and Income; III. Validity of Projections; IV. Weather; V. New Crop Patterns; VI. New Food Consumption Patterns; References; PART II: LAND ANIMALS.
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| 505 |
8 |
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|a Chapter 3. The Evolution of Animal Protein in the Human DietI. Some Factors Influencing Selection of Animals for Meat; II. The Effect of Modern Technology; III. The Status of Meat; IV. Some Considerations for the Future; References; Chapter 4. Competition between Animals and Man for Agricultural Resources; I. Introduction; II. World Food Supply; III. Competition of Man and Animals for Land; IV. Livestock: Competition for Grain; V. Livestock: Competition for Protein Supplies; VI. Feed Costs of Other Domesticated Animals (United States); VII. Competition between Livestock and Game Animals.
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|a VIII. Competition by Other Wild Animals (United States)IX. Game Harvest (United States); X. Potential for Increased Animal Production; XI. Conclusion; References; Chapter 5. Energy Cost of Food Production by Animals; I. Introduction; II. Efficiency of Dietary-Energy Utilization for Animal Production; III. Protein-Production Efficiency of Farm-Animal Enterprises; IV. Fossil Energy Requirements of Protein Production by Animals; V. Summary; References; Chapter 6. Prospects for Milk Supplies in the United States; I. Introduction; II. Trends in Milk Production; III. Utilization of the Milk Supply.
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| 505 |
8 |
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|a IV. Marketing InstitutionsV. Geographical Distribution of Milk Production; VI. Prospects for Future Milk Supplies; VII. Extending Supplies through Substitutes or Analogs; VIII. Potential New Products from Advancing Technology; IX. Impact of Government Regulations; References; Chapter 7. Increased Animal Production through Breeding; I. Introduction; II. General Strategies for Genetic Improvement; III. Genetic Improvement in the Tropics; IV. Conclusions; References; Chapter 8. Land Animals: Opportunities for Improved Production; I. Introduction; II. Potential For Increased Ruminant Production.
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| 505 |
8 |
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|a III. The Role of ResearchIV. Comment; References; PART III: MARINE ANIMALS; Chapter 9. Factors Determining the Maximum Possible Fish Catch; I. Introduction; II. Production of Food in the Sea; III. World Catch of Fish; IV. Optimum Use of Oceans for Production of Food; References; Chapter 10. Progress and Prospects of Fish Farming; I. Introduction; II. Levels of Fish Farming; III. Benefits of Fish Farming as a Source of Animal Protein; IV. Characteristics Desired in Fish for Farming; V. Present and Potential Yields through Fanning Selected Species of Food Fish.
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| 650 |
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0 |
|a Proteins.
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| 650 |
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6 |
|a Prot�eines.
|0 (CaQQLa)201-0008150
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| 650 |
|
7 |
|a protein.
|2 aat
|0 (CStmoGRI)aat300206575
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| 650 |
|
7 |
|a TECHNOLOGY & ENGINEERING
|x Food Science.
|2 bisacsh
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| 650 |
|
7 |
|a Proteins
|2 fast
|0 (OCoLC)fst01079711
|
| 700 |
1 |
|
|a Altschul, Aaron Mayer,
|e editor.
|
| 700 |
1 |
|
|a Wilcke, Harold L.
|
| 776 |
0 |
8 |
|i Print version:
|t New protein foods
|z 0120548038
|w (DLC) 72012188
|w (OCoLC)877030475
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| 830 |
|
0 |
|a Food science and technology (Academic Press)
|
| 856 |
4 |
0 |
|u https://sciencedirect.uam.elogim.com/science/book/9780120548033
|z Texto completo
|
