{"title":"N W Pirie","description":null,"products":[{"product_id":"food-resources-book-n-w-pirie-9780140210453","title":"Food Resources","description":null,"brand":"WoB","offers":[{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":49603825697041,"sku":"GOR009626950","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ WELL_READ \/ INTERNAL","offer_id":49631867732241,"sku":"GOR010899528","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0140210458.jpg?v=1751101022"},{"product_id":"leaf-protein-fodder-fraction-book-n-w-pirie-9780521219204","title":"Leaf Protein Fodder Fraction","description":null,"brand":"WoB","offers":[{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":49610434052369,"sku":"GOR012883876","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0521219205.jpg?v=1750976068"},{"product_id":"biology-of-space-travel-symposium-s-rare-book-n-w-pirie-1667287289mhp","title":"Biology of Space Travel (Symposium S.)","description":"1961. No Edition Remarks. 120 pages. No dust jacket. Blue cloth with gilt lettering. Contains black \u0026amp; white illustrations and plates. Pages remain bright with minimal tanning and foxing. Text is clear","brand":"WoB","offers":[{"title":"GB \/ GOOD \/ INTERNAL","offer_id":50074447282449,"sku":"1667287289MHP","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1667287289MHP_1.jpg?v=1722883871"},{"product_id":"food-protein-sources-book-n-w-pirie-9781107403826","title":"Food Protein Sources","description":"This book was first published in 1975. Food protein can be produced in many different ways. Some sources, e.g. products from domestic animals, are so well known that they need only brief mention in a book such as this. Others necessitate the use of sophisticated technology; their merits and potentialities are discussed at sufficient length to allow their world role to be assessed and to illustrate the directions in which research is needed. Special attention is given to sources from which food protein could be made by simple techniques in regions where protein deficiency is acute. The methods discussed include mechanical extraction, biological modification, and biological conversion. The final section discusses quality control and the acceptability of novel foods.","brand":"WoB","offers":[{"title":"GB \/ NEW \/ GARDNERS","offer_id":52101833654545,"sku":"NGR9781107403826","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52657272684817,"sku":"NLS9781107403826","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9781107403826.jpg?v=1757094721"},{"product_id":"leaf-protein-book-n-w-pirie-9780521330305","title":"Leaf Protein","description":"This is an extensively revised second edition of N. W. Pirie's much acclaimed earlier work, Leaf Protein and Other Aspects of Fodder Fractionation (Cambridge University Press 1978). The fibrous character and flavour of many leaf crops impede their use as green vegetables, and feeding them directly to animals is relatively inefficient. The advantages of separating a fraction for use as human food, and a residue for animal feeding, have gained recognition during the last ten years. In suitable climates, fractionating leafy material can yield more edible protein than other forms of agriculture. The book concludes with a discussion of the problems that arise when leaf protein is made and used in practice, and of the potential role of fodder fractionation in human and animal nutrition. 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