Download Improving agricultural extension : a reference manual by Food and Agriculture Organization of the United Nations PDF
By Food and Agriculture Organization of the United Nations
This publication on bettering Agricultural Extension: a Reference guide deals a serious overview and inventory-analysis of the "State of the paintings" in agricultural extension thought and most sensible practices written via the world over identified agricultural extension practitioners, educators and students. a complete of 38 authors from 15 nations contributed to the 23 chapters of this ebook and therefore they supplied wide foreign views, protecting either conception and perform, in addition to micro and macro concerns on the topic of agricultural extension. it's the 3rd variation of a vintage reference guide on agricultural extension released via the nutrition and Agriculture association (FAO) of the United countries. aimed toward agricultural extension planners, managers, running shoes, educators, and box practitioners, this booklet will be helpful in enhancing the standard of agricultural extension and in producing new rules and techniques for expanding additional the cost-effectiveness of agricultural extension programmes. It offers many sound and functional feedback for constructing and enhancing the conceptual, technical, and operational equipment and instruments with a purpose to strategically plan, efficently deal with, and scientifically assessment a problem-solving, demand-driven and needs-based agricultural extension programmes.
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Extra resources for Improving agricultural extension : a reference manual
Qxd 5/18/2007 16:41 Page 14 14 Handbook of Food Preservation, Second Edition materials are direct and indirect. In direct action, the chemical events occur as a result of energy deposition by the radiation in the target molecule, and the indirect effects occur as a consequence of reactive diffusible free radicals formed from the radiolysis of water, such as the hydroxyl radical (OHϪ), a hydrated electron (eaqϪ), a hydrogen atom, hydrogen peroxide, and hydrogen. Hydrogen peroxide is a strong oxidizing agent and a poison to biological systems, while the hydroxyl radical is a strong oxidizing agent and the hydrogen radical a strong reducing agent.
5. Cherry, J. P. 1999. Improving the safety of fresh produced with anti-microbials. Food Technol. 53(11): 54–59. 6. French, S. 2004. What does sustainability mean to the food industry? Food Technol. 58(9): 160. 7. Fuglsang, C. , Adler-Nissen, J. 1995. Anti-microbial enzymes: applications and future potential in the food industry. Trends. Food Sci. Technol. 6: 390–396. 8. Gould, G. W. 1989. Introduction. In: Mechanisms of Action of Food Preservation Procedures. Gould, G. , Ed. Elsevier Applied Science, London.
Food safety has been of concern since the Middle Ages, and regulatory measures have been enforced to prevent the sale of adulterated or contaminated food. Food safety is now the highest priority. qxd 5/18/2007 16:41 Page 15 Food Preservation: Overview 15 concepts of Hazard Analysis and Critical Control Point (HACCP), ISO 9000, Good Manufacturing Practices (GMP), Standard Operating Procedures (SOP), Hazard and Operability Studies (HAZOP), and Total Quality Management (TQM) have gained attention.