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This item: Barley: Production, Improvement, and Uses
Barley for Food and Health: Science, Technology, and Products (Hardcover £97.50)
1: Significance, Adaptation, Production, and Trade of Barley.
2: Barley Origin and Related Species.
3: Barley Genome Organization, Mapping, and Synteny.
4: Genome Analysis: The State of Knowledge of Barley Genes.
5: Cytogenetics and Molecular Cytogenetics of Barley: A Model Cereal Crop with a Large Genome.
6: Application of Molecular Genetics and Transformation to Barley Improvement.
7: Barley Germplasm Conservation and Resources.
8: Barley Breeding History, Progress, Objectives, and Technology.
9: Cultural Practices: Focus on Major Barley-Producing Regions.
10: Abiotic Stresses in Barley: Problems and Solutions.
11: Biotic Stress in Barley: Disease Problems and Solutions.
12: Biotic Stress in Barley: Insect Problems and Solutions.
13: The Development, Structure, and Composition of the Barley Grain.
14: Biochemistry, Physiology, and Genetics of Endosperm Mobilization in Germinated Barley Grain.
15: Malting and Brewing Uses of Barley.
16: Barley Feed Uses and Quality Improvement.
17: Food Uses of Barley.
18: Adapting Cereal Plants and Human Society to a Changing Climate and Economy Merged by the Concept of Self-Organization.
Color plate is located between pages 340 and 341.
""The book is aimed at an academic rather than a general readership and should achieve wide approval amongst barley scientists, although familiarity with techniques and terminology may be necessary for some specialist areas."" (Experimental Agriculture, 2011)