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Author: Jack Burkett Publisher: Francis Hodgson ISBN: Category : Directories Languages : en Pages : 672
Book Description
List of 2563 directories arranged by countries under 8 general scientific areas. Covers primarily the period since 1960. Each entry gives bibliographic information and annotation. Name, title indexes.
Author: Jack Burkett Publisher: Francis Hodgson ISBN: Category : Directories Languages : en Pages : 672
Book Description
List of 2563 directories arranged by countries under 8 general scientific areas. Covers primarily the period since 1960. Each entry gives bibliographic information and annotation. Name, title indexes.
Author: George C. Abbott Publisher: Routledge ISBN: 1000593428 Category : Business & Economics Languages : en Pages : 414
Book Description
This book, first published in 1990, examines the history and development of the world sugar industry, and the changes that took place in the late twentieth century. Production, consumption and prices are discussed for the developed and developing world. Changes and trends are established and their effects on the world sugar market are analysed.
Author: Sidney Wilfred Mintz Publisher: ISBN: Category : History Languages : en Pages : 272
Book Description
In Caribbean Contours eight leading scholars in the humanities and the social sciences survey the history, politics, economics, demography, and culture of the Caribbean to provide an authoritative yet accessible introduction to this complex and geographically fragmented region. Book jacket.
Author: D.A. Cooke Publisher: Springer Science & Business Media ISBN: 9400903731 Category : Technology & Engineering Languages : en Pages : 683
Book Description
D.A. Cooke and R.K. Scott Sugar beet is one of just two crops (the other being sugar cane) which constitute the only important sources of sucrose - a product with sweeten ing and preserving properties that make it a major component of, or additive to, a vast range of foods, beverages and pharmaceuticals. Sugar, as sucrose is almost invariably called, has been a valued compo nent of the human diet for thousands of years. For the great majority of that time the only source of pure sucrose was the sugar-cane plant, varieties of which are all species or hybrids within the genus Saccharum. The sugar-cane crop was, and is, restricted to tropical and subtropical regions, and until the eighteenth century the sugar produced from it was available in Europe only to the privileged few. However, the expansion of cane production, particularly in the Caribbean area, in the late seventeenth and the eighteenth centuries, and the new sugar-beet crop in Europe in the nineteenth century, meant that sugar became available to an increasing proportion of the world's population.
Author: Jack Burkett
Author: Jack Burkett
Author: George C. Abbott
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Author: International Sugar Council
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Author: Brooke Andrea Isham
Author: Sidney Wilfred Mintz
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Author: D.A. Cooke