A strategic program to reduce greenhouse gas emissions from food industry

Aydin Kilic; Adnan Midilli; Ibrahim Dincer

doi:10.1007/978-1-4419-1017-2_10

A strategic program to reduce greenhouse gas emissions from food industry

Aydin Kilic^*, Adnan Midilli, Ibrahim Dincer

^*Bu çalışma için yazışmadan sorumlu yazar

Araştırma sonucu: Kitap/Rapor/Konferans Bildirisinde Bölüm › Bölüm › bilirkişi

8 Atıf (Scopus)

Özet

Global warming is considered a problem caused by combined worldwide greenhouse gases (GHG) emissions. Many greenhouse gases occur naturally as a result of Earth's geological, hydrological, and biological cycles. They include water vapor, carbon dioxide (CO₂), methane (CH₄), nitrous oxide (N₂O), and ozone (O₃). In addition, other photochemically important gases, such as carbon monoxide (CO), oxides of nitrogen (NO_x), and non-methane volatile organic compounds (NMVOCs), while they do not function as greenhouse gas, contribute indirectly to the greenhouse effect (Anonymous, 1998; ICF, 2007).

Orijinal dil	İngilizce
Ana bilgisayar yayını başlığı	Global Warming
Ana bilgisayar yayını alt yazısı	Engineering Solutions
Yayınlayan	Springer Verlag
Sayfalar	197-209
Sayfa sayısı	13
ISBN (Basılı)	9781441910165
DOI'lar	https://doi.org/10.1007/978-1-4419-1017-2_10
Yayın durumu	Yayınlandı - 2010
Harici olarak yayınlandı	Evet

Yayın serisi

Adı	Green Energy and Technology
Hacim	31
ISSN (Basılı)	1865-3529
ISSN (Elektronik)	1865-3537

BM SKH

Bu sonuç, aşağıdaki Sürdürülebilir Kalkınma Hedefine/Hedeflerine katkıda bulunur

Belgeye Erişim

10.1007/978-1-4419-1017-2_10

Diğer Dosyalar ve Linkler

Link to publication in Scopus

Alıntı Yap

@inbook{268ba6978cc145ddab35cb65b69cc33a,

title = "A strategic program to reduce greenhouse gas emissions from food industry",

abstract = "Global warming is considered a problem caused by combined worldwide greenhouse gases (GHG) emissions. Many greenhouse gases occur naturally as a result of Earth's geological, hydrological, and biological cycles. They include water vapor, carbon dioxide (CO2), methane (CH4), nitrous oxide (N2O), and ozone (O3). In addition, other photochemically important gases, such as carbon monoxide (CO), oxides of nitrogen (NOx), and non-methane volatile organic compounds (NMVOCs), while they do not function as greenhouse gas, contribute indirectly to the greenhouse effect (Anonymous, 1998; ICF, 2007).",

author = "Aydin Kilic and Adnan Midilli and Ibrahim Dincer",

year = "2010",

doi = "10.1007/978-1-4419-1017-2_10",

language = "English",

isbn = "9781441910165",

series = "Green Energy and Technology",

publisher = "Springer Verlag",

pages = "197--209",

booktitle = "Global Warming",

address = "Germany",

}

TY - CHAP

T1 - A strategic program to reduce greenhouse gas emissions from food industry

AU - Kilic, Aydin

AU - Midilli, Adnan

AU - Dincer, Ibrahim

PY - 2010

Y1 - 2010

N2 - Global warming is considered a problem caused by combined worldwide greenhouse gases (GHG) emissions. Many greenhouse gases occur naturally as a result of Earth's geological, hydrological, and biological cycles. They include water vapor, carbon dioxide (CO2), methane (CH4), nitrous oxide (N2O), and ozone (O3). In addition, other photochemically important gases, such as carbon monoxide (CO), oxides of nitrogen (NOx), and non-methane volatile organic compounds (NMVOCs), while they do not function as greenhouse gas, contribute indirectly to the greenhouse effect (Anonymous, 1998; ICF, 2007).

AB - Global warming is considered a problem caused by combined worldwide greenhouse gases (GHG) emissions. Many greenhouse gases occur naturally as a result of Earth's geological, hydrological, and biological cycles. They include water vapor, carbon dioxide (CO2), methane (CH4), nitrous oxide (N2O), and ozone (O3). In addition, other photochemically important gases, such as carbon monoxide (CO), oxides of nitrogen (NOx), and non-methane volatile organic compounds (NMVOCs), while they do not function as greenhouse gas, contribute indirectly to the greenhouse effect (Anonymous, 1998; ICF, 2007).

UR - http://www.scopus.com/inward/record.url?scp=84883153179&partnerID=8YFLogxK

U2 - 10.1007/978-1-4419-1017-2_10

DO - 10.1007/978-1-4419-1017-2_10

M3 - Chapter

AN - SCOPUS:84883153179

SN - 9781441910165

T3 - Green Energy and Technology

SP - 197

EP - 209

BT - Global Warming

PB - Springer Verlag

ER -

A strategic program to reduce greenhouse gas emissions from food industry

Özet

Yayın serisi

BM SKH

Belgeye Erişim

Diğer Dosyalar ve Linkler

Parmak izi

Alıntı Yap