Are intensive food production systems justified?
Abstract
Over the last twenty years many new substances have been developed as potential foods for man. Although the raw materials from which these novel foods are made may cost next to nothing, what is the energy cost of the processing which changes the basic ingredient into acceptable food?
Citation
Lewis, C.W. (1976), "Are intensive food production systems justified?", Nutrition & Food Science, Vol. 76 No. 2, pp. 16-19. https://doi.org/10.1108/eb058649
Publisher
:MCB UP Ltd
Copyright © 1976, MCB UP Limited