Authored by one of the leading scholars in the field, Introductory Food Chemistry deploys the most current understanding of the relationship between molecular structure and function for food proteins, carbohydrates, and lipids.
Third edition of the classic field guide, with a new illustration program, published with the support of the Asa Wright Nature Centre in commemoration of more than 40 years of excellence in conservation.
In this book, one of the world's foremost experts on global food needs explains the many interrelated issues critical to our global food supply from the science of agricultural advances to the politics of food security.
David H. Benzing explains in nontechnical language the anatomical and physiological adaptations that allow ephiphytes to conserve water, thrive without the benefit of soil, and engage in unusual relationships with animals.
Beautifully illustrated with photographs of previously little-known species, this book is the most important single source for information on the lowland tropical forest raptor species found in Central America.
In Citizen Science, experts from a variety of disciplines share their experiences of creating and implementing successful citizen science projects, primarily those that use massive data sets gathered by citizen...
E. C. Pielou introduces the biology of the northern forests and provides a unique invitation to naturalists, ecologists, foresters, and everyone who wants to learn about this unique and threatened northern world and the species that make it their...