Suchergebnisse

Information Sources in Economics, Second Edition aims to bring together all sources of information in the field of economics into one convenient form, as well as present a picture of the international scene in the disciplines covered in the book. The text discusses the different sources of information such as the different kinds of libraries; bibliographic tools such as encyclopedias, dictionaries, directories, and almanacs; periodicals; unpublished material; and statistics sources. The book also related branches of economics such as macroeconomics, industrial, and agricultural economics, as well as their related literature. The monograph is recommended for students and practitioners in the field of economics who are in need of sources of information on economics, especially those who are engaged in studies.

The aim of each volume of this series Guides to Information Sources is to reduce the time which needs to be spent on patient searching and to recommend the best starting point and sources most likely to yield the desired information. The criteria for selection provide a way into a subject to those new to the field and assists in identifying major new or possibly unexplored sources to those who already have some acquaintance with it. The series attempts to achieve evaluation through a careful selection of sources and through the comments provided on those sources.

27. Sweden28. Switzerland -- 29. Turkey -- 30. United Kingdom and dependencies -- General introduction -- England and Wales -- Northern Ireland -- Scotland -- The Isle of Man and the Channel Islands -- 31. States of the former Yugoslavia -- General introduction -- Federal Republic of Yugoslavia/Serbia and Montenegro -- Bosnia and Herzegovina -- Croatia -- Slovenia -- Macedonia -- Index

Medical personnel and medical librarians may tend to think of nutrition in medical terms and to forget its interdisciplinary aspects. For this reason, it is desirable for medical librarians to become familiar with a variety of sources of information on the composition of foods, nutrient values, food additives, and food protection. Many of these are government publications from such agencies as the U.S. Department of Agriculture, the National Research Council, and the Food and Agriculture Organization. Less familiar sources include nutrition materials from state agricultural experiment stations and extension services and important data published in a wide range of scientific or agricultural journals, which may be located through Nutrition Abstracts and Reviews, Food Science and Technology Abstracts, and the Bibliography of Agriculture. Sources of current information on nutrition research in progress include the Department of Agriculture's Current Research Information System (CRIS) and selective listings from the Smith-sonian Information Exchange.