Encyclopedia Of Perception 2 N Z Index
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Encyclopedia of Food Grains
The Encyclopedia of Food Grains, Four Volume Set is an in-depth and authoritative reference covering all areas of grain science. Coverage includes everything from the genetics of grains to the commercial, economic and social aspects of this important food source. Also covered are the biology and chemistry of grains, the applied aspects of grain production and the processing of grains into various food and beverage products. With the paramount role of cereals as a global food source, this Encyclopedia is sure to become the standard reference work in the field of science. Also available online via ScienceDirect – featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com. Written from an international perspective the Encyclopedia concentrates on the food uses of grains, but details are also provided about the wider roles of grains Well organized and accessible, it is the ideal resource for students, researchers and professionals seeking an authoritative overview on any particular aspect of grain science This second edition has four print volumes which provides over 200 articles on food grains Includes extensive cross-referencing and "Further Reading" lists at the end of each article for deeper exploration into the topic This edition also includes useful items for students and teachers alike, with Topic Highlights, Learning objectives, Exercises for Revision and exercises to explore the topic further
International Encyclopedia of Political Science
Request a FREE 30-day online trial to this title at www.sagepub.com/freetrial With entries from leading international scholars from around the world, this eight-volume encyclopedia offers the widest possible coverage of key areas both regionally and globally. The International Encyclopedia of Political Science provides a definitive, comprehensive picture of all aspects of political life, recognizing the theoretical and cultural pluralism of our approaches and including findings from the far corners of the world. The eight volumes cover every field of politics, from political theory and methodology to political sociology, comparative politics, public policies, and international relations. Entries are arranged in alphabetical order, and a list of entries by subject area appears in the front of each volume for ease of use. The encyclopedia contains a detailed index as well as extensive bibliographical references. Filling the need for an exhaustive overview of the empirical findings and reflections on politics, this reference resource is suited for undergraduate or graduate students who wish to be informed effectively and quickly on their field of study, for scholars seeking information on relevant research findings in their area of specialization or in related fields, and for lay readers who may lack a formal background in political science but have an interest in the field nonetheless. The International Encyclopedia of Political Science provides an essential, authoritative guide to the state of political science at the start of the 21st century and for decades to come, making it an invaluable resource for a global readership, including researchers, students, citizens, and policy makers. The encyclopedia was developed in partnership with the International Political Science Association. Key Themes: Case and Area Studies Comparative Politics, Theory, and Methods Democracy and Democratization Economics Epistemological Foundations Equality and Inequality Gender and Race/Ethnicity International Relations Local Government Peace, War, and Conflict Resolution People and Organizations Political Economy Political Parties Political Sociology Public Policy and Administration Qualitative Methods Quantitative Methods Religion
Encyclopedia of Meat Sciences
The Encyclopedia of Meat Sciences, Second Edition, Three Volume Set prepared by an international team of experts, is a reference work that covers all important aspects of meat science from stable to table. Its topics range from muscle physiology, biochemistry (including post mortem biochemistry), and processing procedures to the processes of tenderization and flavor development, various processed meat products, animal production, microbiology and food safety, and carcass composition. It also considers animal welfare, animal genetics, genomics, consumer issues, ethnic meat products, nutrition, the history of each species, cooking procedures, human health and nutrition, and waste management. Fully up-to-date, this important reference work provides an invaluable source of information for both researchers and professional food scientists. It appeals to all those wanting a one-stop guide to the meat sciences. More than 200 articles covering all areas of meat sciences Substantially revised and updated since the previous edition was published in 2004 Full color throughout