by C. C. James
Publisher: D. Appleton and Company 1899
Number of pages: 264
The science of agriculture may be said to consist of a mingling of chemistry, geology, botany, entomology, physiology, bacteriology, and other sciences, in as far as they have a bearing upon agriculture. The purpose of this book is to aid the reader and student in acquiring a knowledge of the science of agriculture as distinct from the art of agriculture; that is, a knowledge of the "why," rather than a knowledge of the "how."
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by George E. Waring - Project Gutenberg
This book is presented to you, not as a work of science, nor as a chemical treatise, but as a plain statement of the more simple operations by which nature produces many results, so common to our observation, that we are thoughtless of their origin.
by Hemanth KN. Vasanthaiah, Devaiah Kambiranda - InTech
The main intention of this publication is to provide a state-of-the-art and up-to-date knowledge of recent developments in understanding of plant responses to major abiotic stresses, limitations and the current status of crop improvement.
by David J. Spielman - IFPRI
This book examines how programs and investments in pro-poor agricultural development have helped to reduce hunger across Africa, Asia, and Latin America. The success stories provide inspiration for continued efforts to eradicate hunger.
by Shai Barbut - University of Guelph
This book covers various areas related to the meat processing industry, and includes topics such as automation, primary and further processing, protein gelation, use of non-meat ingredients, product evaluation, microbiology, HACCP, and by products.