Rice: Origin, History, Technology & Production by C. Wayne Smith [HC,2003,NEW]

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Country of Origin
United States
Book Title
Rice: Origin, History, Technology, and Production
ISBN
9780471345169
Kategorie

Über dieses Produkt

Product Identifiers

Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0471345164
ISBN-13
9780471345169
eBay Product ID (ePID)
2281455

Product Key Features

Number of Pages
664 Pages
Language
English
Publication Name
Rice : Origin, History, Technology, and Production
Publication Year
2002
Subject
Agriculture / Agronomy / Crop Science, Agriculture / General
Type
Textbook
Subject Area
Technology & Engineering
Author
Robert H. Dilday
Series
Wiley Series in Crop Science Ser.
Format
Hardcover

Dimensions

Item Height
1.4 in
Item Weight
46.4 Oz
Item Length
10.2 in
Item Width
7.2 in

Additional Product Features

Intended Audience
Scholarly & Professional
LCCN
2001-057367
Dewey Edition
21
Series Volume Number
3
Illustrated
Yes
Dewey Decimal
633.18
Table Of Content
Preface. Contributors. SECTION I: ORIGIN AND HISTORY. Chapter 1.1: Origin, Domestication, and Diversification (Te-TzuChang). Chapter 1.2: Biosystematics of the Genus Oryza (Duncan A. Vaughanand Hiroko Morishima). Chapter 1.3: American Rice Industry: Historical Overview ofProduction and Marketing (Henry C. Dethloff). Chapter 1.4: Origin and Characteristics of U.S. Rice Cultivars(David J. Mackill and Kent S. McKenzie). SECTION II: THE RICE PLANT. Chapter 2.1: Rice Morphology and Development (Karen A. K.Moldenhauer and Julia H. Gibbons). Chapter 2.2: Rice Physiology (Paul A. Counce, David R. Gealy, andShi-Jean Susana Sung). Chapter 2.3: Genetics, Cytogenetics, Mutation, and Beyond (GeorgiaC. Eizenga and J. Neil Rutger). Chapter 2.4: Techniques for Development of New Cultivars (AnnaMyers McClung). Chapter 2.5: Rice Biotechnology (Thomas H. Tai). Chapter 2.6: Studies on Rice Allelochemicals (Agnes M. Rimando andStephen O. Duke). SECTION III: PRODUCTION. Chapter 3.1: Global Rice Production (Bobby Coats). Chapter 3.2: Rice Production (Joseph E. Street and Patrick K.Bollich). Chapter 3.3: Rice Soils: Physical and Chemical Characteristics andBehavior (H. Don Scott, David M. Miller, and Fabrice G.Renaud). Chapter 3.4: Soil Fertilization and Mineral Nutrition in U.S.Mechanized Rice Culture (Richard J. Norman, Charles E. Wilson, Jr.,and Nathan A. Slaton). Chapter 3.5: Rice Diseases (Don Groth and Fleet Lee). Chapter 3.6: Rice Arthropod Pests and Their Management in theUnited States (M. O. Way). Chapter 3.7: Rice Weed Control (Andy Kendig, Bill Williams, and C.Wayne Smith). Chapter 3.8: Rice Marketing (Gail L. Cramer, Kenneth B. Young, andEric J. Wailes). SECTION IV: PRODUCTS AND PRODUCT PROCESSING. Chapter 4.1: Rice Harvesting (Graeme R. Quick). Chapter 4.2: Rice Storage (Terry A. Howell, Jr.). Chapter 4.3: Rough Rice Drying and Milling Quality (Terry J.Siebenmorgan, Wade Yang, Rustico Bautista, and Auke Cnossen). SECTION V: GERMPLASM RESOURCES. Chapter 5.1: Germplasm Collection, Preservation, and Utilization(Harold E. Bockelman, Robert H. Dilday, Wengui Yan, and Darrell M.Wesenberg). Index.
Synopsis
The third book in this four-volume series, Rice is a single-source reference covering all aspects of rice, including its origins and history, the plants and genetics, production data and practices, and commercial practices. Chapters are written by leading international experts in the field., Thorough coverage of rice, from cultivar development tomarketing Rice: Evolution, History, Production, and Technology, the thirdbook in the Wiley Series in Crop Science, provides unique,single-source coverage of rice, from cultivar developmenttechniques and soil characteristics to harvesting, storage, andgermplasm resources. Rice covers the plant's origins and history,physiology and genetics, production and production hazards,harvesting, processing, and products. Comprehensive coverage includes: * Color plates of diseases, insects, and other productionhazards * The latest information on pest control * Up-to-date material on marketing * A worldwide perspective of the rice industry Rice provides detailed information in an easy-to-use format, makingit valuable to scientists and researchers as well as growers,processors, and grain merchants and shippers., Thorough coverage of rice, from cultivar development tomarketing Rice: Evolution, History, Production, and Technology, the thirdbook in the Wiley Series in Crop Science, provides unique, single-source coverage of rice, from cultivar developmenttechniques and soil characteristics to harvesting, storage, andgermplasm resources. Rice covers the plant's origins and history, physiology and genetics, production and production hazards, harvesting, processing, and products. Comprehensive coverage includes: * Color plates of diseases, insects, and other productionhazards * The latest information on pest control * Up-to-date material on marketing * A worldwide perspective of the rice industry Rice provides detailed information in an easy-to-use format, makingit valuable to scientists and researchers as well as growers, processors, and grain merchants and shippers., Thorough coverage of rice, from cultivar development to marketing Rice: Evolution, History, Production, and Technology, the third book in the Wiley Series in Crop Science, provides unique, single-source coverage of rice, from cultivar development techniques and soil characteristics to harvesting, storage, and germplasm resources. Rice covers the plant's origins and history, physiology and genetics, production and production hazards, harvesting, processing, and products. Comprehensive coverage includes: Color plates of diseases, insects, and other production hazards The latest information on pest control Up-to-date material on marketing A worldwide perspective of the rice industry Rice provides detailed information in an easy-to-use format, making it valuable to scientists and researchers as well as growers, processors, and grain merchants and shippers.
LC Classification Number
SB191.R5R455 2002

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