A partir de cette page vous pouvez :
| Retourner au premier écran avec les catégories... |
Résultat de la recherche
99 résultat(s) recherche sur le mot-clé 'Food contamination. Antibiotic residues--Analysis--Standards. Feed additive residues. Antibiotics in animal nutrition.'
Affiner la rechercheChemical analysis for Antibiotics used in agriculture / Hisao OKA
Titre : Chemical analysis for Antibiotics used in agriculture Type de document : texte imprimé Auteurs : Hisao OKA, Editeur (scientifique); Hiroyuki NAKASAVA, Editeur (scientifique); Ken-Ichi HARADA, Editeur (scientifique); James D. MACNEIL, Editeur (scientifique) Editeur : AOAC international Année de publication : 1995 Importance : xii, 452 p. Présentation : ill,. Format : 26 cm. ISBN/ISSN/EAN : 978-0-935584-57-8 Note générale : Includes bibliographical references and index. Langues : Anglais (eng) Catégories : 300 Sciences sociales:363 Autres problèmes et services sociaux Mots-clés : Food contamination.
Antibiotic residues--Analysis--Standards.
Feed additive residues.
Antibiotics in animal nutrition.Index. décimale : 363.19 Chemical analysis for Antibiotics used in agriculture [texte imprimé] / Hisao OKA, Editeur (scientifique); Hiroyuki NAKASAVA, Editeur (scientifique); Ken-Ichi HARADA, Editeur (scientifique); James D. MACNEIL, Editeur (scientifique) . - [S.l.] : AOAC international, 1995 . - xii, 452 p. : ill,. ; 26 cm..
ISBN : 978-0-935584-57-8
Includes bibliographical references and index.
Langues : Anglais (eng)Réservation
Réserver ce document
Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 115045 363.19 OKA Livre Library Repository Exclu du prêt 115280 363.19 OKA-1 Livre Library Shelf Disponible 115281 363.19 OKA-2 Livre Library Shelf Disponible 115282 363.19 OKA-3 Livre Library Shelf Disponible 
Titre : Chemical contaminants and residues in food Type de document : texte imprimé Auteurs : D. SCHRENK, Editeur (scientifique) Editeur : Woodhead Publishing Année de publication : 2012 Importance : xxvi, 577 p. Présentation : ill. Format : 25 cm ISBN/ISSN/EAN : 978-0-85709-058-4 Langues : Anglais (eng) Mots-clés : Food --Analysis. Food contamination. Food --Toxicology. Food adulteration and inspection. Index. décimale : 664.07 En ligne : https://www.elsevier.com/books/chemical-contaminants-and-residues-in-food/schren [...] Chemical contaminants and residues in food [texte imprimé] / D. SCHRENK, Editeur (scientifique) . - [S.l.] : Woodhead Publishing, 2012 . - xxvi, 577 p. : ill. ; 25 cm.
ISBN : 978-0-85709-058-4
Langues : Anglais (eng)
Mots-clés : Food --Analysis. Food contamination. Food --Toxicology. Food adulteration and inspection. Index. décimale : 664.07 En ligne : https://www.elsevier.com/books/chemical-contaminants-and-residues-in-food/schren [...] Réservation
Réserver ce document
Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 114557 664.07 CHE Livre Library Repository Exclu du prêt 114696 664.07 CHE-1 Livre Library Shelf Disponible 114697 664.07 CHE-2 Livre Library Shelf Disponible 114698 664.07 CHE-3 Livre Library Shelf Disponible 0-118808 664.07 SCH Livre Library Shelf Disponible
Titre : Advances in foodscience and technology Type de document : texte imprimé Editeur : New York : John Wiley & sons Année de publication : 2013 Importance : XX, 304 p. Présentation : ill. Format : 24 cm ISBN/ISSN/EAN : 978-1-11-812102-3 Note générale : Includes index.
Includes bibliographical references and index.
Langues : Anglais (eng) Mots-clés : Food industry and trade.
Food--Analysis.
Food--Composition.Index. décimale : 664.07 Résumé : En ligne : http://www.lehmanns.ch/shop/weitere-fachgebiete/20200963-9781118121023-advances- [...] Advances in foodscience and technology [texte imprimé] . - New York : John Wiley & sons, 2013 . - XX, 304 p. : ill. ; 24 cm.
ISBN : 978-1-11-812102-3
Includes index.
Includes bibliographical references and index.
Langues : Anglais (eng)
Mots-clés : Food industry and trade.
Food--Analysis.
Food--Composition.Index. décimale : 664.07 Résumé : En ligne : http://www.lehmanns.ch/shop/weitere-fachgebiete/20200963-9781118121023-advances- [...] Réservation
Réserver ce document
Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 114655 664.07 ADV Livre Library Repository Exclu du prêt 114656 664.07 ADV -1 Livre Library Shelf Disponible 114657 664.07 ADV -2 Livre Library Shelf Disponible 114658 664.07 ADV -3 Livre Library Shelf Disponible
Titre : Functional food product development Type de document : texte imprimé Editeur : Chichester, West Sussex : Wiley-Blackwell Année de publication : 2010 Importance : xiv, 512 p. Présentation : ill. (some col.), maps Format : 25cm. ISBN/ISSN/EAN : 978-1-405-17876-1 Note générale : Includes bibliographical references and index. Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):613 Promotion de la santé:613.2 Diététique: aliments et boissons. Valeur nutritive des aliments Mots-clés : Functional foods.
Food industry and trade.
Food Technology--methods Food--standards Food-Processing Industry--methods Nutritional Physiological PhenomenaIndex. décimale : 613.2 Résumé : "The market for functional food products is estimated at between US$10 billion and US$30 billion and is expected to double by 2010. With this demand for new products comes a demand for product development and supporting literature for that purpose. This book provides a much-needed review of important opportunities for new products from many perspectives including from those with in-depth knowledge of as-yet unfulfilled health-related needs. The book addresses functional food product development from a number of perspectives: the process itself; idea creation; regulation; health research that may provide opportunities; and processes and ingredients. It also features case studies that illustrate real product development and commercialization histories. Written for food scientists and technologists, the book presents practical information for use in functional food product development. It is intended for use by practitioners in functional food companies and food technology centres and will also be of interest to researchers and students of food science"--Provided by publisher. Note de contenu :
Machine generated contents note: Functional Foods Introduction.1. Functional Food Product Development.Jim Smith, Food Technology Centre, Canada.2. Functional Food Product Invention.Doug Hall, Eureka Ranch, Cincinnati, USA.3. Current Regulatory Status of Functional Foods and Health Claims in major markets.Sandy Lawrie, Head, Novel Foods Division, Food Standards Agency, UK.Health Issues and Functional Food Product Development.4. Neurological disorders (such as Alzheimer's disease).Michael Mayne, Science Director, Institute of Nutrisciences & Health, NRC, Canada.5. Obesity-related disorders (such as Diabetes).Yanwen Wang, Institute of Nutrisciences & Health, NRC, Canada.6. Infection and immunity (such as viral infections).Jim Johnston, Institute of Nutrisciences & Health, NRC, Canada.7. Cancer.Claire Hasler, executive director, Functional Foods for Health Program, Department of Food Science and Human Nutrition, University of Illinois, Urbana, Illinois.
8. Heart Disease.Lyndon Kurth, Food Science Australia.or.Claire Hasler, executive director, Functional Foods for Health Program, Department of Food Science and Human Nutrition, University of Illinois, Urbana, Illinois.9. Ageing.Professor Claude Remacle is Head of the Unit of Animal Biology at the Universite; Catholique de Louvain, Belgium, where Dr Brigitte Reusens is a senior scientist.or.Peter McLennan, University of Wollongong, Australia.10. Bone Health.E.Offord, Nestle, Switzerland.or.Wendy E. Ward, Assistant Professor, Department of Nutritional Sciences.Faculty of Medicine, University of Toronto, Canada.Ingredients for Development of Functional Foods.11. Plant functional ingredients.Peter Jones, Director, Richardson Centre for Functional Foods and Nutraceuticals, Winnipeg, Canada.12. Probiotics and Prebiotics.Chantal Cayuela, Danone Vitapole Recherche, Nutrivaleur, Head of the Research Unit Nutrition and Probiotic, 92350 Le Plessis Robinson-France.13. Functional Dietary Fibre.Raija Tahvonen, and Seppo Salminen, department of biochemistry and food chemistry at the University of Turku, Finland.14. Functional Lipids.David J.A. Jenkins, Professor, Canada Research Chair in Nutrition and Metabolism, Department of Nutritional Sciences, University of Toronto, Canada.
15. Marine functional ingredients.Colin Barrow, Research Director, Ocean Nutrition Canada, Halifax, Canada.Processing Opportunities.16. Ultrasound in functional food product development.Mircea Vinaturo, USA.17. Supercritical Fluid Extraction Technology in functional food product development.Uy Nguyen, Norac Technologies Inc., Edmonton, Alberta, Canada.18. Microencapsulation.Mary Ann Augustin, Food Science Australia.Other Functional Food Product Opportunities.19. Functional foods in sports.RJ Maughan, Aberdeen U, Scotland.20. Functional Foods for brain health.CR Markus, University of Maastricht, Belgium.Case Studies - Taking New Functional Food Products to Market.21. Meg-3.Colin Barrow, Research Director, Ocean Nutrition Canada, Halifax, Canada.22. Functional Cereal Products.Kellogg Development Centre, USA.23. Calcium-fortified Orange Juice.Coca-Cola, USA.24. Presidents Choice Functional Foods - a retailers' perspective.Loblaws, Canada.
Functional food product development [texte imprimé] . - Chichester, West Sussex : Wiley-Blackwell, 2010 . - xiv, 512 p. : ill. (some col.), maps ; 25cm..
ISBN : 978-1-405-17876-1
Includes bibliographical references and index.
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):613 Promotion de la santé:613.2 Diététique: aliments et boissons. Valeur nutritive des aliments Mots-clés : Functional foods.
Food industry and trade.
Food Technology--methods Food--standards Food-Processing Industry--methods Nutritional Physiological PhenomenaIndex. décimale : 613.2 Résumé : "The market for functional food products is estimated at between US$10 billion and US$30 billion and is expected to double by 2010. With this demand for new products comes a demand for product development and supporting literature for that purpose. This book provides a much-needed review of important opportunities for new products from many perspectives including from those with in-depth knowledge of as-yet unfulfilled health-related needs. The book addresses functional food product development from a number of perspectives: the process itself; idea creation; regulation; health research that may provide opportunities; and processes and ingredients. It also features case studies that illustrate real product development and commercialization histories. Written for food scientists and technologists, the book presents practical information for use in functional food product development. It is intended for use by practitioners in functional food companies and food technology centres and will also be of interest to researchers and students of food science"--Provided by publisher. Note de contenu :
Machine generated contents note: Functional Foods Introduction.1. Functional Food Product Development.Jim Smith, Food Technology Centre, Canada.2. Functional Food Product Invention.Doug Hall, Eureka Ranch, Cincinnati, USA.3. Current Regulatory Status of Functional Foods and Health Claims in major markets.Sandy Lawrie, Head, Novel Foods Division, Food Standards Agency, UK.Health Issues and Functional Food Product Development.4. Neurological disorders (such as Alzheimer's disease).Michael Mayne, Science Director, Institute of Nutrisciences & Health, NRC, Canada.5. Obesity-related disorders (such as Diabetes).Yanwen Wang, Institute of Nutrisciences & Health, NRC, Canada.6. Infection and immunity (such as viral infections).Jim Johnston, Institute of Nutrisciences & Health, NRC, Canada.7. Cancer.Claire Hasler, executive director, Functional Foods for Health Program, Department of Food Science and Human Nutrition, University of Illinois, Urbana, Illinois.
8. Heart Disease.Lyndon Kurth, Food Science Australia.or.Claire Hasler, executive director, Functional Foods for Health Program, Department of Food Science and Human Nutrition, University of Illinois, Urbana, Illinois.9. Ageing.Professor Claude Remacle is Head of the Unit of Animal Biology at the Universite; Catholique de Louvain, Belgium, where Dr Brigitte Reusens is a senior scientist.or.Peter McLennan, University of Wollongong, Australia.10. Bone Health.E.Offord, Nestle, Switzerland.or.Wendy E. Ward, Assistant Professor, Department of Nutritional Sciences.Faculty of Medicine, University of Toronto, Canada.Ingredients for Development of Functional Foods.11. Plant functional ingredients.Peter Jones, Director, Richardson Centre for Functional Foods and Nutraceuticals, Winnipeg, Canada.12. Probiotics and Prebiotics.Chantal Cayuela, Danone Vitapole Recherche, Nutrivaleur, Head of the Research Unit Nutrition and Probiotic, 92350 Le Plessis Robinson-France.13. Functional Dietary Fibre.Raija Tahvonen, and Seppo Salminen, department of biochemistry and food chemistry at the University of Turku, Finland.14. Functional Lipids.David J.A. Jenkins, Professor, Canada Research Chair in Nutrition and Metabolism, Department of Nutritional Sciences, University of Toronto, Canada.
15. Marine functional ingredients.Colin Barrow, Research Director, Ocean Nutrition Canada, Halifax, Canada.Processing Opportunities.16. Ultrasound in functional food product development.Mircea Vinaturo, USA.17. Supercritical Fluid Extraction Technology in functional food product development.Uy Nguyen, Norac Technologies Inc., Edmonton, Alberta, Canada.18. Microencapsulation.Mary Ann Augustin, Food Science Australia.Other Functional Food Product Opportunities.19. Functional foods in sports.RJ Maughan, Aberdeen U, Scotland.20. Functional Foods for brain health.CR Markus, University of Maastricht, Belgium.Case Studies - Taking New Functional Food Products to Market.21. Meg-3.Colin Barrow, Research Director, Ocean Nutrition Canada, Halifax, Canada.22. Functional Cereal Products.Kellogg Development Centre, USA.23. Calcium-fortified Orange Juice.Coca-Cola, USA.24. Presidents Choice Functional Foods - a retailers' perspective.Loblaws, Canada.
Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 116119 613.2 FUN Livre Library New book Exclu du prêt
Titre : Nanotechnology applications in food : flavor, stability, nutrition and safety Type de document : texte imprimé Auteurs : Alexandru Mihai Grumezescu, Auteur; Alexandra Elena. Oprea, Editeur (scientifique) Editeur : Elsevier Ltd. Année de publication : 2017 Importance : 396 Pages Présentation : ill Format : 29cm ISBN/ISSN/EAN : 978-0-12-811942-6 Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Nanotechnology applications in food: flavor, stability, nutrition and safety' ' Index. décimale : 664.024 Nanotechnology applications in food : flavor, stability, nutrition and safety [texte imprimé] / Alexandru Mihai Grumezescu, Auteur; Alexandra Elena. Oprea, Editeur (scientifique) . - [S.l.] : Elsevier Ltd., 2017 . - 396 Pages : ill ; 29cm.
ISBN : 978-0-12-811942-6
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Nanotechnology applications in food: flavor, stability, nutrition and safety' ' Index. décimale : 664.024 Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 0-119780 664.024 GRU Livre Library Shelf Exclu du prêt
Titre : Oil extraction and analysis : critical issues and comparative studies Type de document : texte imprimé Auteurs : Luthria D.L., Auteur Editeur : AOCS Press Année de publication : 2004 Importance : vi, 282 p. : ill. Format : 24cm. ISBN/ISSN/EAN : 978-1-89399-778-3 Note générale : Includes bibliographical references and index. Langues : Anglais (eng) Mots-clés : Oils and fats, Edible--Analysis.
Food--Fat content--Analysis.Index. décimale : 664.3 Oil extraction and analysis [texte imprimé] : critical issues and comparative studies / Luthria D.L., Auteur . - Champaigne, Ill : AOCS Press, 2004 . - vi, 282 p. : ill. ; 24cm..
ISBN : 978-1-89399-778-3
Includes bibliographical references and index.
Langues : Anglais (eng)
Mots-clés : Oils and fats, Edible--Analysis.
Food--Fat content--Analysis.Index. décimale : 664.3 Réservation
Réserver ce document
Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 115040 664.3 LUT Livre Library Repository Exclu du prêt 115372 664.3 LUT-1 Livre Library Shelf Disponible 115373 664.3 LUT-2 Livre Library Shelf Disponible 115374 664.3 LUT-3 Livre Library Shelf Disponible
Titre : Principles of food analysis for filth, decomposition, and foreign matter Type de document : texte imprimé Editeur : U.S. Dept of Health and Human Services, Public Health Service, Food and Drug Administration Année de publication : 1995 Importance : viii, 286 p. : ill. Format : 26cm. Note générale : Previous ed. by U.S. Food and Drug Administration published under title: Microscopic analytical methods in food and drug control.
Includes bibliographies and index.
Langues : Anglais (eng) Mots-clés : Food adulteration and inspection.
Food--Analysis.
Microscope and microscopy--Technique.Index. décimale : 664.07 Principles of food analysis for filth, decomposition, and foreign matter [texte imprimé] . - Washington : U.S. Dept of Health and Human Services, Public Health Service, Food and Drug Administration, 1995 . - viii, 286 p. : ill. ; 26cm..
Previous ed. by U.S. Food and Drug Administration published under title: Microscopic analytical methods in food and drug control.
Includes bibliographies and index.
Langues : Anglais (eng)
Mots-clés : Food adulteration and inspection.
Food--Analysis.
Microscope and microscopy--Technique.Index. décimale : 664.07 Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 115064 664.07 PRI Livre Library Repository Exclu du prêt
Titre : Acetic acid bacteria : fundamentals and food applications Type de document : texte imprimé Auteurs : Ilkin Yucel Sengun, Auteur Editeur : New York : CRC Press Année de publication : 2017 Importance : 346 Pages Présentation : ill,... Format : 27cm ISBN/ISSN/EAN : 978-1-498-76369-1 Langues : Anglais (eng) Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:579 Micro-organismes, champignons, algues Mots-clés : Acetic acid bacteria : fundamentals and food applications',' Index. décimale : 579.33 Acetic acid bacteria : fundamentals and food applications [texte imprimé] / Ilkin Yucel Sengun, Auteur . - New York : CRC Press, 2017 . - 346 Pages : ill,... ; 27cm.
ISBN : 978-1-498-76369-1
Langues : Anglais (eng)Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 0-118884 579.33 SEN Livre Library Repository Exclu du prêt
Titre : Advanced mathematics for engineers and scientists : 950 fully solved problems Type de document : texte imprimé Auteurs : Murry R. Spiegel, Auteur Editeur : New York : McGraw-Hill Année de publication : 1971 Importance : 407p. Présentation : ill. Format : 27cm. ISBN/ISSN/EAN : 978-0-07-163540-0 Note générale : Includes and index Langues : Anglais (eng) Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:515 Analyse Mots-clés : Mathematical analysis. Index. décimale : 515 Advanced mathematics for engineers and scientists [texte imprimé] : 950 fully solved problems / Murry R. Spiegel, Auteur . - New York : McGraw-Hill, 1971 . - 407p. : ill. ; 27cm..
ISBN : 978-0-07-163540-0
Includes and index
Langues : Anglais (eng)
Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:515 Analyse Mots-clés : Mathematical analysis. Index. décimale : 515 Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 115643 515 MUR Livre Library Repository Exclu du prêt
Titre : Basic engineering circuit analysis Type de document : texte imprimé Auteurs : J. David Irwin, Auteur; R. M. Nelms, Auteur Mention d'édition : Tenth Edition Editeur : Jhon Wiley & Son Année de publication : 2011 Importance : 839 page Présentation : ill Format : 30cm ISBN/ISSN/EAN : 978-0-470-63322-9 Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):621 Applied physics:621.406 Turbines:621.3 Electrotechnique, électronique, télécommunications Mots-clés : Basic engineering circuit analysis' ' Index. décimale : 621.3192 Basic engineering circuit analysis [texte imprimé] / J. David Irwin, Auteur; R. M. Nelms, Auteur . - Tenth Edition . - [S.l.] : Jhon Wiley & Son, 2011 . - 839 page : ill ; 30cm.
ISBN : 978-0-470-63322-9
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):621 Applied physics:621.406 Turbines:621.3 Electrotechnique, électronique, télécommunications Mots-clés : Basic engineering circuit analysis' ' Index. décimale : 621.3192 Réservation
Réserver ce document
Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 0-119403 621.3192 IRW Livre Library Shelf Disponible
Titre : Big data and differential privacy : analysis strategies for railway track engineering Type de document : texte imprimé Auteurs : Nii O. Attoh-Okine, Auteur Editeur : John Wiley & Sons, Inc. Année de publication : 2017 Importance : 252 Pages Présentation : ill (graph...) Format : 25cm ISBN/ISSN/EAN : 978-1-11-922904-9 Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):625 Chemins de fer, routes, autoroutes Mots-clés : Big data and differential privacy : analysis strategies for railway track engineering' ' Index. décimale : 625.14028557 Big data and differential privacy : analysis strategies for railway track engineering [texte imprimé] / Nii O. Attoh-Okine, Auteur . - Canada : John Wiley & Sons, Inc., 2017 . - 252 Pages : ill (graph...) ; 25cm.
ISBN : 978-1-11-922904-9
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):625 Chemins de fer, routes, autoroutes Mots-clés : Big data and differential privacy : analysis strategies for railway track engineering' ' Index. décimale : 625.14028557 Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 0-119416 625.14028557 ATT Livre Library Repository Exclu du prêt
Titre : Bioenergy production by anaerobic digestion : using agricultural biomass and organic wastes Type de document : texte imprimé Editeur : London [New York] : Earthscan from Routledge/Talyor & Francis Group Année de publication : 2013 Importance : xxx, 442 pages : Présentation : illustrations Format : 26cm. ISBN/ISSN/EAN : 978-0-415-69840-5 Note générale : Includes bibliographical references and index.
Includes bibliographical references and indexLangues : Anglais (eng) Mots-clés : Sewage--Purification--Anaerobic treatment.
Biogas.
Agricultural wastes as fuel.
TECHNOLOGY & ENGINEERING / Agriculture / Sustainable Agriculture.
SOCIAL SCIENCE / Agriculture & Food.
SCIENCE / Environmental Science.Index. décimale : 628.74 Résumé : "Description Interest in anaerobic digestion (AD), the process of energy production through the production of biogas, has increased rapidly in recent years. Agricultural and other organic waste are important substrates which can be treated by AD. This book is one of the first to provide a broad introduction to anaerobic digestion and its potential to turn agricultural crops or crop residues, animal and other organic waste, into biomethane. The substrates used can include any non-woody materials, including grass and maize silage, seaweeds, farm slurry, municipal and industrial wastes. These are all systematically reviewed in terms of their suitability from a biological, technical and economic perspective. In the past the technical competence and high capital investment required for industrial-scale anaerobic digesters has limited their uptake, but the authors show that recent advances have made smaller-scale systems more viable through a greater understanding of optimising bacterial metabolism and productivity. Broader issues such as life cycle assessment and energy policies to promote AD are also discussed"-- Provided by publisher. Bioenergy production by anaerobic digestion : using agricultural biomass and organic wastes [texte imprimé] . - London (New York) : Earthscan from Routledge/Talyor & Francis Group, 2013 . - xxx, 442 pages : : illustrations ; 26cm..
ISBN : 978-0-415-69840-5
Includes bibliographical references and index.
Includes bibliographical references and index
Langues : Anglais (eng)
Mots-clés : Sewage--Purification--Anaerobic treatment.
Biogas.
Agricultural wastes as fuel.
TECHNOLOGY & ENGINEERING / Agriculture / Sustainable Agriculture.
SOCIAL SCIENCE / Agriculture & Food.
SCIENCE / Environmental Science.Index. décimale : 628.74 Résumé : "Description Interest in anaerobic digestion (AD), the process of energy production through the production of biogas, has increased rapidly in recent years. Agricultural and other organic waste are important substrates which can be treated by AD. This book is one of the first to provide a broad introduction to anaerobic digestion and its potential to turn agricultural crops or crop residues, animal and other organic waste, into biomethane. The substrates used can include any non-woody materials, including grass and maize silage, seaweeds, farm slurry, municipal and industrial wastes. These are all systematically reviewed in terms of their suitability from a biological, technical and economic perspective. In the past the technical competence and high capital investment required for industrial-scale anaerobic digesters has limited their uptake, but the authors show that recent advances have made smaller-scale systems more viable through a greater understanding of optimising bacterial metabolism and productivity. Broader issues such as life cycle assessment and energy policies to promote AD are also discussed"-- Provided by publisher. Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 115201 628.74 BIO Livre Library Repository Exclu du prêt
Titre : Biotechnology in agriculture and food processing : opportunities and challenges Type de document : texte imprimé Auteurs : Parmjit S. PANESAR, Auteur; Satwinder S. MARWAHA, Auteur Editeur : CRC Press,Taylor & Francis Group Année de publication : 2013 Importance : xvi, 621 pages : illustrations Format : 24 cm ISBN/ISSN/EAN : 978-1-439-88836-0 Note générale : Includes bibliographical references and index Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food--Biotechnology.
Crops--Genetic engineering.
Agricultural processing.
Biotechnology--Industrial applications.
MEDICAL / Biotechnology.
TECHNOLOGY & ENGINEERING / Food Science.Index. décimale : 664 Résumé : "An instructive and comprehensive overview of the use of biotechnology in various agriculture and food applications, this book discusses the current status of applications for improving quality and productivity of agriculture and food products. It discusses plant tissue culture techniques, genetic engineering in food ingredient production, bio-fertilizers, bio-pesticides, enzymes, genetically modified foods etc. The book is divided into four parts: fundamental concepts, biotechnology in agriculture, biotechnology in food processing and biotechnological management of crop residues and waste/by products of agro industries"-- Provided by publisher.
"Preface Biotechnology has a long history of use in agriculture and food processing. It is truly a key technology and has played a significant role in these areas. It represents a combination of both traditional and latest techniques based on molecular biology and recombinant DNA technology. It has not only been helpful in boosting the yield of agricultural crops but has also led to the generation of novel varieties, which can play a significant role in overcoming the problem of hunger and malnutrition worldwide. Biotechnological techniques in food processing offer the prospect of improving existing processes and developing novel products. The applications of biotechnology range from the production of fermented foods to the development of biosensors and food safety kits, which can help ensure the quality and safety of food products. Agriculture and food processing are integrated disciplines, with the latter having its roots in the former. The role of biotechnology in these areas reflects the true picture of its range of applications from "farm to fork." Keeping this in view, the compilation of this volume is expected to provide comprehensive information to the readers on the subject of biotechnology at one platform. The objective of this volume is to provide a perspective on the important biotechnological issues that have direct relevance to agriculture and food processing. Even with restricted perspective, the potential range of the topics is enormous, and it is not possible to review the whole field comprehensively in a single volume. Hence, a careful selection of chapters has been made to provide readers with both an in-depth study and a broad perception"-- Provided by publisher.
Biotechnology in agriculture and food processing [texte imprimé] : opportunities and challenges / Parmjit S. PANESAR, Auteur; Satwinder S. MARWAHA, Auteur . - USA : CRC Press,Taylor & Francis Group, 2013 . - xvi, 621 pages : illustrations ; 24 cm.
ISBN : 978-1-439-88836-0
Includes bibliographical references and index
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food--Biotechnology.
Crops--Genetic engineering.
Agricultural processing.
Biotechnology--Industrial applications.
MEDICAL / Biotechnology.
TECHNOLOGY & ENGINEERING / Food Science.Index. décimale : 664 Résumé : "An instructive and comprehensive overview of the use of biotechnology in various agriculture and food applications, this book discusses the current status of applications for improving quality and productivity of agriculture and food products. It discusses plant tissue culture techniques, genetic engineering in food ingredient production, bio-fertilizers, bio-pesticides, enzymes, genetically modified foods etc. The book is divided into four parts: fundamental concepts, biotechnology in agriculture, biotechnology in food processing and biotechnological management of crop residues and waste/by products of agro industries"-- Provided by publisher.
"Preface Biotechnology has a long history of use in agriculture and food processing. It is truly a key technology and has played a significant role in these areas. It represents a combination of both traditional and latest techniques based on molecular biology and recombinant DNA technology. It has not only been helpful in boosting the yield of agricultural crops but has also led to the generation of novel varieties, which can play a significant role in overcoming the problem of hunger and malnutrition worldwide. Biotechnological techniques in food processing offer the prospect of improving existing processes and developing novel products. The applications of biotechnology range from the production of fermented foods to the development of biosensors and food safety kits, which can help ensure the quality and safety of food products. Agriculture and food processing are integrated disciplines, with the latter having its roots in the former. The role of biotechnology in these areas reflects the true picture of its range of applications from "farm to fork." Keeping this in view, the compilation of this volume is expected to provide comprehensive information to the readers on the subject of biotechnology at one platform. The objective of this volume is to provide a perspective on the important biotechnological issues that have direct relevance to agriculture and food processing. Even with restricted perspective, the potential range of the topics is enormous, and it is not possible to review the whole field comprehensively in a single volume. Hence, a careful selection of chapters has been made to provide readers with both an in-depth study and a broad perception"-- Provided by publisher.
Réservation
Réserver ce document
Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 114718 664 PAN Livre Library Repository Exclu du prêt 114719 664 PAN-1 Livre Library Shelf Disponible 114720 664 PAN-2 Livre Library Shelf Disponible 114782 664 PAN-3 Livre Library Shelf Disponible
Titre : Contributions to the Science of Text and Language : Word Length Stadies and Related Issues Type de document : texte imprimé Auteurs : Grzybek Peter, Auteur Editeur : Springer Année de publication : 2007 Importance : 352p.xii Format : 24cm. ISBN/ISSN/EAN : 978-1-402-04069-6 Note générale : International conference proceedings.
Includes bibliographical references and indexes.
Langues : Anglais (eng) Mots-clés : Language and languages --Word frequency --Congresses.
Computational linguistics --Congresses.
Linguistics --Statistical methods --Congresses.
Linguistic analysis (Linguistics) --Congresses.
Grammar, Comparative and general --Morphology --Congresses.Index. décimale : 415.9 Contributions to the Science of Text and Language [texte imprimé] : Word Length Stadies and Related Issues / Grzybek Peter, Auteur . - [S.l.] : Springer, 2007 . - 352p.xii ; 24cm..
ISBN : 978-1-402-04069-6
International conference proceedings.
Includes bibliographical references and indexes.
Langues : Anglais (eng)Réservation
Réserver ce document
Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 106936 415.9 GRZ Livre Library Repository Exclu du prêt 114528 415.9 GRZ-1 Livre Library Shelf Disponible 114529 415.9 GRZ-2 Livre Library Shelf Disponible
Titre : Creative confidence : unleashing the creative potential within us all Type de document : texte imprimé Auteurs : Tom KELLEY, Auteur; Kelley David, Auteur Editeur : Grown Business Année de publication : 2013 Importance : xv, 288 pages : illustrations (some color) Présentation : some ill,.. Format : 22 cm ISBN/ISSN/EAN : 978-0-385-34936-9 Note générale : Includes bibliographical references (pages 261-278) and index. Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):658 Gestion des entreprises privées et publiques:658.3 Gestion du personnel Mots-clés : Creative ability in business.
Success in business.
Creative ability.
SuccessIndex. décimale : 658.3 Creative confidence [texte imprimé] : unleashing the creative potential within us all / Tom KELLEY, Auteur; Kelley David, Auteur . - [S.l.] : Grown Business, 2013 . - xv, 288 pages : illustrations (some color) : some ill,.. ; 22 cm.
ISBN : 978-0-385-34936-9
Includes bibliographical references (pages 261-278) and index.
Langues : Anglais (eng)Réservation
Réserver ce document
Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 114559 658.3 KEL Livre Library Repository Exclu du prêt 114899 658.3 KEL-1 Livre Library Shelf Disponible 114933 658.3 KEL-2 Livre Library Shelf Disponible 114934 658.3 KEL-3 Livre Library Shelf Disponible
Titre : Design Analysis in Rock Mechanics Type de document : texte imprimé Auteurs : William G. Pariseau, Auteur Mention d'édition : Third Edition Editeur : CRC Press,Taylor & Francis Group Année de publication : 2017 Importance : 713 Page Présentation : ill Format : 26cm ISBN/ISSN/EAN : 978-1-13-802958-3 Langues : Anglais (eng) Catégories : 624.15 Foundation engineering
624.151 Engineering geology.Mots-clés : Design Analysis in Rock Mechanics' ' Index. décimale : 624.15132 Design Analysis in Rock Mechanics [texte imprimé] / William G. Pariseau, Auteur . - Third Edition . - USA : CRC Press,Taylor & Francis Group, 2017 . - 713 Page : ill ; 26cm.
ISBN : 978-1-13-802958-3
Langues : Anglais (eng)
Catégories : 624.15 Foundation engineering
624.151 Engineering geology.Mots-clés : Design Analysis in Rock Mechanics' ' Index. décimale : 624.15132 Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 0-120389 624.15132 PAR Livre Library Repository Exclu du prêt
Titre : Designing for growth : a design thinking tool kit for managers Type de document : texte imprimé Auteurs : Jeanne LIEDTKA, Auteur; Tim OGILVIE, Auteur Editeur : Columbia Business School Pub., Columbia University Press, Année de publication : 2011 Importance : xiii, 227 p. Présentation : ill. Format : 23 cm ISBN/ISSN/EAN : 978-0-231-15838-1 Note générale : Includes bibliographical references. Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):658 Gestion des entreprises privées et publiques:658.4 Applications de la gestion Mots-clés : Creative ability in business.
Organizational change.
Success in businessIndex. décimale : 658.4 Résumé : The why and how of design thinking -- What is? -- What if? -- What wows? -- What works? -- Leading growth and innovation in Your organization. Designing for growth [texte imprimé] : a design thinking tool kit for managers / Jeanne LIEDTKA, Auteur; Tim OGILVIE, Auteur . - New York : Columbia Business School Pub., Columbia University Press,, 2011 . - xiii, 227 p. : ill. ; 23 cm.
ISBN : 978-0-231-15838-1
Includes bibliographical references.
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):658 Gestion des entreprises privées et publiques:658.4 Applications de la gestion Mots-clés : Creative ability in business.
Organizational change.
Success in businessIndex. décimale : 658.4 Résumé : The why and how of design thinking -- What is? -- What if? -- What wows? -- What works? -- Leading growth and innovation in Your organization. Réservation
Réserver ce document
Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 114778 658.4 LIE Livre Library Repository Exclu du prêt 114779 658.4 LIE-1 Livre Library Shelf Disponible 114780 658.4 LIE-2 Livre Library Shelf Disponible 114781 658.4 LIE-3 Livre Library Shelf Disponible
Titre : Dipmeter and borehole image log technology Type de document : texte imprimé Auteurs : M POPPELREITER, Auteur; C. GARCÍA-CARBALLIDO, Auteur; M. KRAAIJVELD, Auteur Editeur : Tulsa, OK : American Association of Petroleum Geologists : Available from AAPG Bookstore, Année de publication : 2010 Importance : viii, 357 p. : ill. (some col.), maps (some col.) Présentation : ill,. Format : 29 cm. ISBN/ISSN/EAN : 978-0-89181-373-6 Note générale : Includes bibliographical references. Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):622 Mining and related operations:622.1 Prospection Mots-clés : Oil well logging, Electric.
Oil well logging, Acoustic.
Petroleum--Geology--Data processing.
Imaging systems in geology.
Petroleum engineering.Index. décimale : 622.1 Note de contenu : Series
AAPG memoir ; 92Dipmeter and borehole image log technology [texte imprimé] / M POPPELREITER, Auteur; C. GARCÍA-CARBALLIDO, Auteur; M. KRAAIJVELD, Auteur . - [S.l.] : Tulsa, OK : American Association of Petroleum Geologists : Available from AAPG Bookstore,, 2010 . - viii, 357 p. : ill. (some col.), maps (some col.) : ill,. ; 29 cm..
ISBN : 978-0-89181-373-6
Includes bibliographical references.
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):622 Mining and related operations:622.1 Prospection Mots-clés : Oil well logging, Electric.
Oil well logging, Acoustic.
Petroleum--Geology--Data processing.
Imaging systems in geology.
Petroleum engineering.Index. décimale : 622.1 Note de contenu : Series
AAPG memoir ; 92Réservation
Réserver ce document
Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 114928 622.1 DIP Livre Library Repository Exclu du prêt 114929 622.1 DIP-1 Livre Library Shelf Disponible 114930 622.1 DIP-2 Livre Library Shelf Disponible 114931 622.1 DIP-3 Livre Library Shelf Disponible
Titre : Ecology and management of food-industry pests Type de document : texte imprimé Auteurs : GORHAM,J. R.,, Auteur Editeur : Association of Official Analytical Chemists, Année de publication : 1991 Importance : x, 595 p. : ill., maps Format : 29cm,. ISBN/ISSN/EAN : 978-0-935584-45-5 Note générale : Includes bibliographical references and indexes. Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food--Storage.
Food storage pests--Ecology.
Food storage pests--Control.Index. décimale : 664 Ecology and management of food-industry pests [texte imprimé] / GORHAM,J. R.,, Auteur . - [S.l.] : Association of Official Analytical Chemists,, 1991 . - x, 595 p. : ill., maps ; 29cm,..
ISBN : 978-0-935584-45-5
Includes bibliographical references and indexes.
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food--Storage.
Food storage pests--Ecology.
Food storage pests--Control.Index. décimale : 664 Réservation
Réserver ce document
Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 115054 664 GOR Livre Library Repository Exclu du prêt 115170 664 GOR -1 Livre Library Shelf Disponible 115171 664 GOR -2 Livre Library Shelf Disponible 115172 664 GOR -3 Livre Library Shelf Disponible
Titre : Electrical energy efficiency : technologies and applications / Type de document : texte imprimé Auteurs : Angelo BAGGINI, Auteur; Andreas SUMPER, Auteur Editeur : Chichester [England] : Wiley Année de publication : 2012 Importance : xvi, 434 p. Présentation : ill. Format : 25 cm ISBN/ISSN/EAN : 978-0-470-97551-0 Note générale : In Wiley online library NOTICE EN COURS DE TRAITEMENT Titre de l'écran-titre (visionné le 31 juillet 2012) Langues : Anglais (eng) Mots-clés : Elecyric power-Conservation-Standards. Energy conservation-Standards. Energy dissipation. Electric power transmission-Reliability. Index. décimale : 621.31 Résumé : "Provides up-to-date information on today's global policies, technologies and economic realities in a single, synergistic text"-- Electrical energy efficiency [texte imprimé] : technologies and applications / / Angelo BAGGINI, Auteur; Andreas SUMPER, Auteur . - Chichester [England] : Wiley, 2012 . - xvi, 434 p. : ill. ; 25 cm.
ISBN : 978-0-470-97551-0
In Wiley online library NOTICE EN COURS DE TRAITEMENT Titre de l'écran-titre (visionné le 31 juillet 2012)
Langues : Anglais (eng)
Mots-clés : Elecyric power-Conservation-Standards. Energy conservation-Standards. Energy dissipation. Electric power transmission-Reliability. Index. décimale : 621.31 Résumé : "Provides up-to-date information on today's global policies, technologies and economic realities in a single, synergistic text"-- Réservation
Réserver ce document
Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 113592 621.31 BAG Livre Library Repository Exclu du prêt 113912 621.31 BAG-1 Livre Library Shelf Disponible 113913 621.31 BAG-2 Livre Library Shelf Disponible 113914 621.31 BAG-3 Livre Library Shelf Disponible
Titre : Engineering circuit analysis (sith.Ed.) Type de document : texte imprimé Auteurs : William H.Hayt,Jr., Auteur; Jack E.Kemmerly, Auteur; Steven M. Durbin, Auteur Editeur : MC GRAW-HILL Année de publication : 2002 Importance : 781p. ISBN/ISSN/EAN : 978-0-07-121068-3 Langues : Anglais (eng) Mots-clés : Electri circuit analysis. Electric network analysis Index. décimale : 621.319 Engineering circuit analysis (sith.Ed.) [texte imprimé] / William H.Hayt,Jr., Auteur; Jack E.Kemmerly, Auteur; Steven M. Durbin, Auteur . - [S.l.] : MC GRAW-HILL, 2002 . - 781p..
ISBN : 978-0-07-121068-3
Langues : Anglais (eng)
Mots-clés : Electri circuit analysis. Electric network analysis Index. décimale : 621.319 Réservation
Réserver ce document
Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 112867 621.319 WIL -1 Livre Library Shelf Disponible 112868 621.319 WIL -2 Livre Library Shelf Disponible 112869 621.319 WIL -3 Livre Library Shelf Disponible 112870 621.319 WIL -4 Livre Library Shelf Disponible
Réservation
Réserver ce document
Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 115013 658.4 HIS Livre Library Repository Exclu du prêt 115294 658.4 HIS-1 Livre Library Shelf Disponible 115295 658.4 HIS-2 Livre Library Shelf Exclu du prêt
Titre : Une Étude sur L'effet D'équipement D'échec et de Perte par L'évaluation Type de document : texte imprimé Auteurs : Channkoun Sarann, Auteur; Sarot Srang, Directeur de thèse Année de publication : 2015 Importance : 58 p. Présentation : ill. Format : 29 cm ISBN/ISSN/EAN : 1-20100494 Note générale : Using risk management strategy to improve wastage of manufacturing.
Identify the root cause of the failure with Fault Tree analysis tool.
The losses due to risks are computed using Taguchi method.Langues : Anglais (eng) Mots-clés : Risk management,quality control,fault tree analysis,taguchi Index. décimale : 658.562 Une Étude sur L'effet D'équipement D'échec et de Perte par L'évaluation [texte imprimé] / Channkoun Sarann, Auteur; Sarot Srang, Directeur de thèse . - 2015 . - 58 p. : ill. ; 29 cm.
ISSN : 1-20100494
Using risk management strategy to improve wastage of manufacturing.
Identify the root cause of the failure with Fault Tree analysis tool.
The losses due to risks are computed using Taguchi method.
Langues : Anglais (eng)
Mots-clés : Risk management,quality control,fault tree analysis,taguchi Index. décimale : 658.562 Exemplaires
Code-barres Cote Support Localisation Section Disponibilité t1-20100494 658.562 SAR Livre Library New book Exclu du prêt
Titre : Food Biotechnology Type de document : texte imprimé Auteurs : S. C. Bhatia, Auteur Editeur : Woodhead Publishing Année de publication : 2016 Importance : 411 Page Présentation : ill (graph...) Format : 24cm ISBN/ISSN/EAN : 978-93-85059-18-6 Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food Biotechnology Index. décimale : 664 Food Biotechnology [texte imprimé] / S. C. Bhatia, Auteur . - [S.l.] : Woodhead Publishing, 2016 . - 411 Page : ill (graph...) ; 24cm.
ISBN : 978-93-85059-18-6
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food Biotechnology Index. décimale : 664 Réservation
Réserver ce document
Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 0-117421 664 BHA Livre Library Repository Exclu du prêt 0-118317 664 BHA Livre Library Shelf Disponible
Titre : Food chemistry Type de document : texte imprimé Auteurs : Hans-Dieter BELITZ, Auteur; Grosch, W, Auteur; Schieberle, Peter, Auteur Mention d'édition : 4th.ed. Année de publication : 2009 Importance : xliv,1070p. Présentation : ill. Format : 24cm. ISBN/ISSN/EAN : 978-3-540-69935-4 Note générale : Includes and index Langues : Anglais (eng) Catégories : 664.07 Tests,analyse, contr6oler de la qualité Mots-clés : Food chemistry Index. décimale : 664.07 Food chemistry [texte imprimé] / Hans-Dieter BELITZ, Auteur; Grosch, W, Auteur; Schieberle, Peter, Auteur . - 4th.ed. . - 2009 . - xliv,1070p. : ill. ; 24cm..
ISBN : 978-3-540-69935-4
Includes and index
Langues : Anglais (eng)
Catégories : 664.07 Tests,analyse, contr6oler de la qualité Mots-clés : Food chemistry Index. décimale : 664.07 Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 115642 664.07 BEL Livre Library Repository Exclu du prêt
Titre : Food chemistry Type de document : texte imprimé Auteurs : Srinivasan. DAMODARAN, Editeur (scientifique); Kirk L. PARKIN, Editeur (scientifique); Fennema Owen R., Editeur (scientifique) Mention d'édition : 4th Edition Editeur : Boca Raton : CRC Press Année de publication : 2008 Importance : 1144p Format : 26cm ISBN/ISSN/EAN : 978-0-84939-272-6 Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food Chemistry Index. décimale : 664 Food chemistry [texte imprimé] / Srinivasan. DAMODARAN, Editeur (scientifique); Kirk L. PARKIN, Editeur (scientifique); Fennema Owen R., Editeur (scientifique) . - 4th Edition . - Boca Raton : CRC Press, 2008 . - 1144p ; 26cm.
ISBN : 978-0-84939-272-6
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food Chemistry Index. décimale : 664 Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 116009 664 DAM Livre Library Repository Exclu du prêt
Titre : Food chemistry : Vol.2 Type de document : texte imprimé Auteurs : Fennema Owen R.(edited), Auteur Mention d'édition : 2nd éd. Editeur : Marcel Dekker,Inc. Importance : 991 p. Présentation : ill. Format : 28 cm Note générale : Includes and index Langues : Anglais (eng) Mots-clés : Food chemistry Index. décimale : 664.07 Food chemistry [texte imprimé] : Vol.2 / Fennema Owen R.(edited), Auteur . - 2nd éd. . - New York : Marcel Dekker,Inc., [s.d.] . - 991 p. : ill. ; 28 cm.
Includes and index
Langues : Anglais (eng)
Mots-clés : Food chemistry Index. décimale : 664.07 Réservation
Réserver ce document
Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 105502 664.07 FOO 2-1 Livre Library Shelf Disponible 115491 664.07 FOO 2-2 Livre Library Shelf Disponible 115492 664.07 FOO 2-3 Livre Library Shelf Disponible 115490 664.07 FOO 2-4 Livre Library Shelf Disponible
Titre : Food microbiology : an introduction / Type de document : texte imprimé Auteurs : Thomas J. Montville; Karl R. Matthews; Kalmia E. Kniel; American Society for Microbiology Mention d'édition : 3rd ed. Editeur : Washington, DC : ASM Press Année de publication : 2012 Importance : 547 p. Présentation : ill,. Format : 27.5 cm ISBN/ISSN/EAN : 978-1-555-81636-0 Note générale : Rev. ed. of Food microbiology : an introduction / Thomas J. Montville and Karl R. Matthews. 2nd ed. 2008. Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food-Microbiology Index. décimale : 664 Résumé : Rev. ed. of Food microbiology : an introduction / Thomas J. Montville and Karl R. Matthews. 2nd ed. 2008. Food microbiology [texte imprimé] : an introduction / / Thomas J. Montville; Karl R. Matthews; Kalmia E. Kniel; American Society for Microbiology . - 3rd ed. . - Washington, DC : ASM Press, 2012 . - 547 p. : ill,. ; 27.5 cm.
ISBN : 978-1-555-81636-0
Rev. ed. of Food microbiology : an introduction / Thomas J. Montville and Karl R. Matthews. 2nd ed. 2008.
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food-Microbiology Index. décimale : 664 Résumé : Rev. ed. of Food microbiology : an introduction / Thomas J. Montville and Karl R. Matthews. 2nd ed. 2008. Réservation
Réserver ce document
Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 113685 664 MON Livre Library Repository Exclu du prêt 114157 664 MON-1 Livre Library Shelf Disponible 114158 664 MON-2 Livre Library Shelf Disponible 114159 664 MON-3 Livre Library Shelf Disponible
Titre : Food processing Titre original : principles and applications Type de document : texte imprimé Auteurs : Stephanie Clark (1968), Auteur Editeur : Wiley-Blackwell Année de publication : 2014 Importance : 578 pages Présentation : illustrations ISBN/ISSN/EAN : 978-0-470-67114-6 Langues : Anglais (eng) Catégories : 300 Sciences sociales:338 Production:338.4 Secondary industries and services Mots-clés : Food processing Index. décimale : 338.47664 Production Food processing [texte imprimé] = principles and applications / Stephanie Clark (1968), Auteur . - [S.l.] : Wiley-Blackwell, 2014 . - 578 pages : illustrations.
ISBN : 978-0-470-67114-6
Langues : Anglais (eng)
Catégories : 300 Sciences sociales:338 Production:338.4 Secondary industries and services Mots-clés : Food processing Index. décimale : 338.47664 Production Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 0-118467 338.47664 CLA Livre Library Repository Exclu du prêt
Titre : Food processing technology : principles and practice Type de document : texte imprimé Auteurs : FELLOWS P. (Peter), Auteur Mention d'édition : 3rd ed. Editeur : Woodhead Publishing Limited Année de publication : 2011 Importance : xvi,913p. Présentation : ill. Format : 24cm. ISBN/ISSN/EAN : 978-1-84569-216-2 Note générale : Includes and index Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food processing Index. décimale : 664 Food processing technology [texte imprimé] : principles and practice / FELLOWS P. (Peter), Auteur . - 3rd ed. . - Oxford : Woodhead Publishing Limited, 2011 . - xvi,913p. : ill. ; 24cm..
ISBN : 978-1-84569-216-2
Includes and index
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food processing Index. décimale : 664 Réservation
Réserver ce document
Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 116084 664 FEL Livre Library New book Exclu du prêt 0-116641 664 FEL Livre Library Shelf Disponible
Titre : Food product design : a computer-aided statistical approach Type de document : texte imprimé Auteurs : HU Ruguo, Auteur Editeur : CRC Press Année de publication : 1999 Importance : xiii, 225 p. Présentation : ill. Format : 24cm. ISBN/ISSN/EAN : 978-1-566-76743-9 Note générale : Includes bibliographical references (p. 207-212) and index. Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food industry and trade--Data processing Food industry and trade--Statistical methods. Index. décimale : 664 Food product design [texte imprimé] : a computer-aided statistical approach / HU Ruguo, Auteur . - [S.l.] : CRC Press, 1999 . - xiii, 225 p. : ill. ; 24cm..
ISBN : 978-1-566-76743-9
Includes bibliographical references (p. 207-212) and index.
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food industry and trade--Data processing Food industry and trade--Statistical methods. Index. décimale : 664 Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 116003 664 HUR Livre Library New book Exclu du prêt
Titre : Food safety management programs : applications, best practices, and compliance Type de document : texte imprimé Auteurs : NEWSLOW, Debby L, Auteur Editeur : CRC Press,Taylor & Francis Group Année de publication : 2014 Importance : 363p. Présentation : ill. Format : 24cm. ISBN/ISSN/EAN : 978-1-439-82679-9 Note générale : Includes bibliographical references and index Langues : Français (fre) Catégories : 300 Sciences sociales:363 Autres problèmes et services sociaux:363.192 Foods Mots-clés : Food industry and trade.- Quality control.
Food industry and trade.- Management.
Food- Safety measures.Index. décimale : 363.192 Résumé : The valueof an effective well-defined. Implemented, and maintained management system is priceless. Besed on the reqirement of ISO 22000, and PAS 220, this text provides a collection of participation- basedtools that can be applied to the development, implementation, and maintenance of a management-based sytem in the food industry. The book clearly explains how to choose the right system for an organization, what the requirements are, how to identify gaps in the syetem, and ways to integrate these resources into individual operations. The author also compares SIO and HACCP programs as well as includes case studies from profrssionals. Provided by publisher. Food safety management programs [texte imprimé] : applications, best practices, and compliance / NEWSLOW, Debby L, Auteur . - USA : CRC Press,Taylor & Francis Group, 2014 . - 363p. : ill. ; 24cm..
ISBN : 978-1-439-82679-9
Includes bibliographical references and index
Langues : Français (fre)
Catégories : 300 Sciences sociales:363 Autres problèmes et services sociaux:363.192 Foods Mots-clés : Food industry and trade.- Quality control.
Food industry and trade.- Management.
Food- Safety measures.Index. décimale : 363.192 Résumé : The valueof an effective well-defined. Implemented, and maintained management system is priceless. Besed on the reqirement of ISO 22000, and PAS 220, this text provides a collection of participation- basedtools that can be applied to the development, implementation, and maintenance of a management-based sytem in the food industry. The book clearly explains how to choose the right system for an organization, what the requirements are, how to identify gaps in the syetem, and ways to integrate these resources into individual operations. The author also compares SIO and HACCP programs as well as includes case studies from profrssionals. Provided by publisher. Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 115993 363.192 NEW Livre Library New book Exclu du prêt
Titre : Foundations of mathematical analysis Type de document : texte imprimé Auteurs : Richard Johnsonbaugh, Auteur; W. E. Pfaffenberger, Auteur Editeur : New York : Dover Publications Année de publication : 2002 Importance : 429 Pages Présentation : ill (graph...) Format : 22cm ISBN/ISSN/EAN : 978-0-486-47766-4 Langues : Anglais (eng) Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:515 Analyse Mots-clés : Foundations of mathematical analysis',' Index. décimale : 515 Foundations of mathematical analysis [texte imprimé] / Richard Johnsonbaugh, Auteur; W. E. Pfaffenberger, Auteur . - [S.l.] : New York : Dover Publications, 2002 . - 429 Pages : ill (graph...) ; 22cm.
ISBN : 978-0-486-47766-4
Langues : Anglais (eng)
Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:515 Analyse Mots-clés : Foundations of mathematical analysis',' Index. décimale : 515 Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 0-117422 515 RIC Livre Library Repository Exclu du prêt
Titre : Fourier analysis and its applications Type de document : texte imprimé Auteurs : Anders VRETBLAD, Auteur Editeur : Springer Année de publication : 2003 Importance : XI, 269 p. Présentation : ill. Format : 24 cm ISBN/ISSN/EAN : 978-0-387-00836-3 Note générale : Includes bibliographical references and index. Langues : Anglais (eng) Langues originales : Anglais (eng) Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:515 Analyse:515.2 Les courbes dans le plan et dans l'espace Mots-clés : Fourier analysis Index. décimale : 515.2 Fourier analysis and its applications [texte imprimé] / Anders VRETBLAD, Auteur . - [S.l.] : Springer, 2003 . - XI, 269 p. : ill. ; 24 cm.
ISBN : 978-0-387-00836-3
Includes bibliographical references and index.
Langues : Anglais (eng) Langues originales : Anglais (eng)
Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:515 Analyse:515.2 Les courbes dans le plan et dans l'espace Mots-clés : Fourier analysis Index. décimale : 515.2 Réservation
Réserver ce document
Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 112458 515.2 VRE Livre Library Repository Exclu du prêt 106493 515.2 VRE-1 Livre Library Shelf Disponible 106494 515.2 VRE-2 Livre Library Shelf Disponible
Titre : Functional analysis : introduction to further topics in analysis Type de document : texte imprimé Auteurs : STEIN, Elias M., Auteur; SHAKARCHI Rami, Auteur Editeur : Princeton University Press Année de publication : 2011 Importance : 423p. Présentation : ill. Format : 24cm. ISBN/ISSN/EAN : 978-0-691-11387-6 Note générale : Includes and index Langues : Anglais (eng) Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:515 Analyse:515.7 Analyse fonctionnelle Mots-clés : Functional analysis Index. décimale : 515.7 Functional analysis [texte imprimé] : introduction to further topics in analysis / STEIN, Elias M., Auteur; SHAKARCHI Rami, Auteur . - [S.l.] : Princeton University Press, 2011 . - 423p. : ill. ; 24cm..
ISBN : 978-0-691-11387-6
Includes and index
Langues : Anglais (eng)
Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:515 Analyse:515.7 Analyse fonctionnelle Mots-clés : Functional analysis Index. décimale : 515.7 Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 115674 515.7 STE Livre Library Repository Exclu du prêt
Titre : Geochemistry Type de document : texte imprimé Auteurs : White William M., Auteur Editeur : John Wiley & Sons, Inc. Année de publication : 2013 Importance : vii, 660 pages : illustrations Présentation : som ill,. Format : 29 cm ISBN/ISSN/EAN : 978-0-470-65668-6 Langues : Anglais (eng) Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:551 Géologie, météorologie, hydrologie générale:551.9 Géochimie Mots-clés : Machine generated contents note: Chapter 1: Introduction Chapter 2: Energy, Entropy and Fundamental Thermodynamic Concepts Chapter 3: Solutions and Thermodynamics of Multicomponent Systems Chapter 4: Applications of Thermodynamics to the Earth Chapter 5: Kinetics: The Pace of Things Chapter 6: Aquatic Chemistry Chapter 7. Trace Elements in Igneous Processes Chapter 8: Radiogenic Isotope Geochemistry Chapter 9: Stable Isotope Geochemistry Chapter 10: The Big Picture: Cosmochemistry Chapter 11: Geochemistry of the Solid Earth Chapter 12: Organic Geochemistry, the Carbon Cycle, and Climate Appendix Index. Index. décimale : 551.9 Résumé : "This book provides a comprehensive introduction to the field of geochemistry. The book first lays out the ’geochemical toolbox’: the basic principles and techniques of modern geochemistry, beginning with a review of thermodynamics and kinetics as they apply to the Earth and its environs. These basic concepts are then applied to understanding processes in aqueous systems and the behavior of trace elements in magmatic systems. Subsequent chapters introduce radiogenic and stable isotope geochemistry and illustrate their application to such diverse topics as determining geologic time, ancient climates, and the diets of prehistoric peoples. The focus then broadens to the formation of the solar system, the Earth, and the elements themselves. Then the composition of the Earth itself becomes the topic, examining the composition of the core, the mantle, and the crust and exploring how this structure originated. A final chapter covers organic chemistry, including the origin of fossil fuels and the carbon cycle’s role in controlling Earth’s climate, both in the geologic past and the rapidly changing present.Geochemistry is essential reading for all earth science students, as well as for researchers and applied scientists who require an introduction to the essential theory of geochemistry, and a survey of its applications in the earth and environmental sciences.Additional resources can be found at: www.wiley.com/go/white/geochemistry "-- Provided by publisher.
"The intent of this book is to introduce you to geochemistry and to further your understanding of the Earth through it"-- Provided by publisher.Geochemistry [texte imprimé] / White William M., Auteur . - Canada : John Wiley & Sons, Inc., 2013 . - vii, 660 pages : illustrations : som ill,. ; 29 cm.
ISBN : 978-0-470-65668-6
Langues : Anglais (eng)
Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:551 Géologie, météorologie, hydrologie générale:551.9 Géochimie Mots-clés : Machine generated contents note: Chapter 1: Introduction Chapter 2: Energy, Entropy and Fundamental Thermodynamic Concepts Chapter 3: Solutions and Thermodynamics of Multicomponent Systems Chapter 4: Applications of Thermodynamics to the Earth Chapter 5: Kinetics: The Pace of Things Chapter 6: Aquatic Chemistry Chapter 7. Trace Elements in Igneous Processes Chapter 8: Radiogenic Isotope Geochemistry Chapter 9: Stable Isotope Geochemistry Chapter 10: The Big Picture: Cosmochemistry Chapter 11: Geochemistry of the Solid Earth Chapter 12: Organic Geochemistry, the Carbon Cycle, and Climate Appendix Index. Index. décimale : 551.9 Résumé : "This book provides a comprehensive introduction to the field of geochemistry. The book first lays out the ’geochemical toolbox’: the basic principles and techniques of modern geochemistry, beginning with a review of thermodynamics and kinetics as they apply to the Earth and its environs. These basic concepts are then applied to understanding processes in aqueous systems and the behavior of trace elements in magmatic systems. Subsequent chapters introduce radiogenic and stable isotope geochemistry and illustrate their application to such diverse topics as determining geologic time, ancient climates, and the diets of prehistoric peoples. The focus then broadens to the formation of the solar system, the Earth, and the elements themselves. Then the composition of the Earth itself becomes the topic, examining the composition of the core, the mantle, and the crust and exploring how this structure originated. A final chapter covers organic chemistry, including the origin of fossil fuels and the carbon cycle’s role in controlling Earth’s climate, both in the geologic past and the rapidly changing present.Geochemistry is essential reading for all earth science students, as well as for researchers and applied scientists who require an introduction to the essential theory of geochemistry, and a survey of its applications in the earth and environmental sciences.Additional resources can be found at: www.wiley.com/go/white/geochemistry "-- Provided by publisher.
"The intent of this book is to introduce you to geochemistry and to further your understanding of the Earth through it"-- Provided by publisher.Réservation
Réserver ce document
Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 114568 551.9 WHI Livre Library Repository Exclu du prêt 114565 551.9 WHI-1 Livre Library Shelf Disponible 114566 551.9 WHI-2 Livre Library Shelf Disponible 114567 551.9 WHI-3 Livre Library Shelf Disponible
Titre : Geochemistry Type de document : texte imprimé Auteurs : White William M., Auteur Editeur : John Wiley & Sons, Inc. Année de publication : 2013 Importance : vii, 660 pages : illustrations Présentation : som ill,. Format : 29 cm Langues : Anglais (eng) Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:551 Géologie, météorologie, hydrologie générale:551.9 Géochimie Mots-clés : Machine generated contents note: Chapter 1: Introduction Chapter 2: Energy, Entropy and Fundamental Thermodynamic Concepts Chapter 3: Solutions and Thermodynamics of Multicomponent Systems Chapter 4: Applications of Thermodynamics to the Earth Chapter 5: Kinetics: The Pace of Things Chapter 6: Aquatic Chemistry Chapter 7. Trace Elements in Igneous Processes Chapter 8: Radiogenic Isotope Geochemistry Chapter 9: Stable Isotope Geochemistry Chapter 10: The Big Picture: Cosmochemistry Chapter 11: Geochemistry of the Solid Earth Chapter 12: Organic Geochemistry, the Carbon Cycle, and Climate Appendix Index.
(PICH Bunchoeun)Index. décimale : 551.9 Résumé : "This book provides a comprehensive introduction to the field of geochemistry. The book first lays out the ’geochemical toolbox’: the basic principles and techniques of modern geochemistry, beginning with a review of thermodynamics and kinetics as they apply to the Earth and its environs. These basic concepts are then applied to understanding processes in aqueous systems and the behavior of trace elements in magmatic systems. Subsequent chapters introduce radiogenic and stable isotope geochemistry and illustrate their application to such diverse topics as determining geologic time, ancient climates, and the diets of prehistoric peoples. The focus then broadens to the formation of the solar system, the Earth, and the elements themselves. Then the composition of the Earth itself becomes the topic, examining the composition of the core, the mantle, and the crust and exploring how this structure originated. A final chapter covers organic chemistry, including the origin of fossil fuels and the carbon cycle’s role in controlling Earth’s climate, both in the geologic past and the rapidly changing present.Geochemistry is essential reading for all earth science students, as well as for researchers and applied scientists who require an introduction to the essential theory of geochemistry, and a survey of its applications in the earth and environmental sciences.Additional resources can be found at: www.wiley.com/go/white/geochemistry "-- Provided by publisher.
"The intent of this book is to introduce you to geochemistry and to further your understanding of the Earth through it"-- Provided by publisher.Geochemistry [texte imprimé] / White William M., Auteur . - Canada : John Wiley & Sons, Inc., 2013 . - vii, 660 pages : illustrations : som ill,. ; 29 cm.
Langues : Anglais (eng)
Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:551 Géologie, météorologie, hydrologie générale:551.9 Géochimie Mots-clés : Machine generated contents note: Chapter 1: Introduction Chapter 2: Energy, Entropy and Fundamental Thermodynamic Concepts Chapter 3: Solutions and Thermodynamics of Multicomponent Systems Chapter 4: Applications of Thermodynamics to the Earth Chapter 5: Kinetics: The Pace of Things Chapter 6: Aquatic Chemistry Chapter 7. Trace Elements in Igneous Processes Chapter 8: Radiogenic Isotope Geochemistry Chapter 9: Stable Isotope Geochemistry Chapter 10: The Big Picture: Cosmochemistry Chapter 11: Geochemistry of the Solid Earth Chapter 12: Organic Geochemistry, the Carbon Cycle, and Climate Appendix Index.
(PICH Bunchoeun)Index. décimale : 551.9 Résumé : "This book provides a comprehensive introduction to the field of geochemistry. The book first lays out the ’geochemical toolbox’: the basic principles and techniques of modern geochemistry, beginning with a review of thermodynamics and kinetics as they apply to the Earth and its environs. These basic concepts are then applied to understanding processes in aqueous systems and the behavior of trace elements in magmatic systems. Subsequent chapters introduce radiogenic and stable isotope geochemistry and illustrate their application to such diverse topics as determining geologic time, ancient climates, and the diets of prehistoric peoples. The focus then broadens to the formation of the solar system, the Earth, and the elements themselves. Then the composition of the Earth itself becomes the topic, examining the composition of the core, the mantle, and the crust and exploring how this structure originated. A final chapter covers organic chemistry, including the origin of fossil fuels and the carbon cycle’s role in controlling Earth’s climate, both in the geologic past and the rapidly changing present.Geochemistry is essential reading for all earth science students, as well as for researchers and applied scientists who require an introduction to the essential theory of geochemistry, and a survey of its applications in the earth and environmental sciences.Additional resources can be found at: www.wiley.com/go/white/geochemistry "-- Provided by publisher.
"The intent of this book is to introduce you to geochemistry and to further your understanding of the Earth through it"-- Provided by publisher.Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 01225 551.9 WHI-1 Livre GGG Shelf Exclu du prêt
Titre : A guide to gender-analysis frameworks Type de document : texte imprimé Auteurs : Candida March, Auteur Editeur : Oxfam GB 1999 Année de publication : 2008 Importance : 144 pages Présentation : illustrations ISBN/ISSN/EAN : 978-0-85598-403-8 Langues : Français (fre) Catégories : 300 Sciences sociales:301 Sociologie Mots-clés : A guide to gender-analysis frameworks Index. décimale : 301 A guide to gender-analysis frameworks [texte imprimé] / Candida March, Auteur . - [S.l.] : Oxfam GB 1999, 2008 . - 144 pages : illustrations.
ISBN : 978-0-85598-403-8
Langues : Français (fre)
Catégories : 300 Sciences sociales:301 Sociologie Mots-clés : A guide to gender-analysis frameworks Index. décimale : 301 Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 0-117428 301 MAR Livre Library Repository Exclu du prêt
Titre : Guidelines for laboratories performing microbiological and chemical analyses of food and pharmaceuticals : an aid to interpretation of ISO/IEC 17025:2005 Type de document : texte imprimé Editeur : AOAC international Année de publication : 2010 Importance : 50p. Format : 28cm. ISBN/ISSN/EAN : 978-0-935584-81-3 Note générale : includes and indexes Langues : Anglais (eng) Mots-clés : Laboratories -- standards -- Technical Report.
Chemistry Techniques, Analytical -- standards -- Technical Report.
Clinical Laboratory Techniques -- standards -- Technical Report.Index. décimale : 616 Guidelines for laboratories performing microbiological and chemical analyses of food and pharmaceuticals [texte imprimé] : an aid to interpretation of ISO/IEC 17025:2005 . - [S.l.] : AOAC international, 2010 . - 50p. ; 28cm..
ISBN : 978-0-935584-81-3
includes and indexes
Langues : Anglais (eng)
Mots-clés : Laboratories -- standards -- Technical Report.
Chemistry Techniques, Analytical -- standards -- Technical Report.
Clinical Laboratory Techniques -- standards -- Technical Report.Index. décimale : 616 Réservation
Réserver ce document
Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 115055 616 GUI Livre Library Repository Exclu du prêt 115182 616 GUI -1 Livre Library Shelf Disponible 115183 616 GUI -2 Livre Library Shelf Disponible 115184 616 GUI -3 Livre Library Shelf Disponible
Titre : Handbook of food preservation Type de document : texte imprimé Mention d'édition : 2nd ed. Editeur : Boca Raton : CRC Press Année de publication : cop. 2007 Collection : Food science and technology num. 167 Importance : 1 vol (XVII-1068 p.) Présentation : ill. Format : 27 cm ISBN/ISSN/EAN : 978-1-574-44606-7 Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food Preservation Index. décimale : 664 Handbook of food preservation [texte imprimé] . - 2nd ed. . - CRC Press, cop. 2007 . - 1 vol (XVII-1068 p.) : ill. ; 27 cm. - (Food science and technology; 167) .
ISBN : 978-1-574-44606-7
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food Preservation Index. décimale : 664 Réservation
Réserver ce document
Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 112262 664 HAN Livre Library Repository Exclu du prêt 106092 664 HAN-1 Livre Library Shelf Disponible 106093 664 HAN-2 Livre Library Shelf Disponible
Titre : Handbook of food products manufacturing : V.1 Principle, Bakery, Beverages, Cereals, Fruits, and Functional Foods Type de document : texte imprimé Editeur : John Wiley & Sons, inc(Canada) Année de publication : 2007 Importance : XVI, 1131 S. Présentation : Ill., graph. Darst. Format : 26 cm ISBN/ISSN/EAN : 978-0-470-12524-3 Note générale : Includes and index Langues : Anglais (eng) Langues originales : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food industry and trade Index. décimale : 664 Résumé : This authoritative reference covers food manufacturing principles and details the processing and manufacturing of products in the fields of: Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods. Note de contenu : PREFACE. CONTRIBUTORS LIST. PART A: FOOD MANUFACTURING: BACKGROUND. Section I: Principles and Establishments Classification. 1. Fundamentals of Food Manufacturing (Wai-Kit Nip). 2. Fermented Products and Their Manufacture (Wai-Kit Nip). 3. Food Manufacturing in the United States: Standard Industrial Classification (Y.H. Hui). Section II: Flavors: Food Processing, Product Developments, and Recent Advances. 4. Food Flavorings: Principles of Applications (Taiwo O. Omobuwajo). 5. Product Development (Taiwo O. Omobuwajo). 6. Extraction Modes (Marisa F. Mendes, Fernando L.P. Pessoa, Si'lvio A.B. Vieira De Melo, and Eduardo M. Queiroz). 7. Distillation and Drying (Fernando L.P. Pessoa, Marisa F. Mendes, Eduardo M. Queiroz, Si'lvio A.B. Vieira de Melo, and David Lee Nelson). 8. Genetic Engineering (Gla'ucia Maria Pastore and Gabriela Alves Macedo). 9. Flavor Compounds Produced by Fungi, Yeasts, and Bacteria (Carlos R. Soccol, Adriane B.P. Medeiros, Luciana P.S. Vandenberghe, and Adenise L. Woiciechowski). 10. Flavor Production by Solid and Liquid Fermentation (Carlos R. Soccol, Adriane B.P. Medeiros, Luciana P.S. Vandenberghe, and Adenise L. Woiciechowski). 11. Herbs, Spices, and Essential Oils (Alain Darriet). Section III: Food Sanitation and Establishment Inspection. 12. FDA GMPs, HACCP, and the Food Code (Nanna Cross). 13. Food Establishment Inspection (Y.H. Hui). PART B: FOOD PRODUCTS MANUFACTURING. Section IV: Bakery Products. 14. Manufacturing of Bread and Bakery Products (Weibiao Zhou and Nantawan Therdthai). 15. Muffins and Bagels (Nanna Cross). 16. Fundamentals of Cakes: Ingredients and Production (Frank D. Conforti). 17. Traditional Italian Products from Wheat and Other Starchy Flours (M. Ambrogina Pagani, Mara Lucisano, and Manuela Mariotti). 18. Flavor Migration in Solid Food Matrices (Yi-Chung Fu). Section V: Beverages. 19. Carbonated Beverages (Daniel W. Bena). 20. The Beer Brewing Process: Wort Production and Beer Fermentation (Ronnie Willaert). 21. Manufacture of Whisky (Takefumi Yoneya). Section VI: Cereals: Rice and Noodles. 22. Rice-Based Products (C.M. Rosell and C. Collar). 23. Asian (Oriental) Noodles and Their Manufacture (Wai-Kit Nip). Section VII: Cheeses. 24. Cheddar and Related Hard Cheeses (Stephanie Clark and Shantanu Agarwal). 25. Pasteurized Process and Related Cheeses (Stephanie Clark and Shantanu Agarwal). 26. Cottage Cheese (Stephanie Clark and David E. Potter). 27. Cheese Varieties Made by Direct Acidification of Hot Milk (Ramesh C. Chandan). 28. Cream Cheese as an Acidified Protein-Stabilized Emulsion Gel (Arjen Bot, Frank A.M. Kleinherenbrink, Michel Mellema, and Christel K. Magnani). Section VIII: Confectionery. 29. Chocolate and Cocoa (Randall Hofberger and Nina Ann Tanabe). 30. Confectionery: Inspection and Enforcement (Y.H. Hui). Section IX: Fats and Oils. 31. Margarine and Dairy Spreads: Processing and Technology (Pernille Gerstenberg Kirkeby). 32. Cream Products (David W. Everett). 33. Influence of Processing on Virgin Olive Oil Quality (Maria Roca, Beatriz Gandul-Rojas, and M. Isabel Mi'nguez-Mosquera). Section X: Fruits and Fruit Juices. 34. Apple: Production, Chemistry, and Processing (Nirmal K. Sinha). 35. Strawberries and Blueberries: Phytonutrients and Products (Nirmal K. Sinha). 36. Major Tropical Fruits and Products: Banana, Mango, and Pineapple (Lillian G. Po). 37. Fruit Juices (Terri D. Boylston). 38. Dried Banana (Raquel Pinho Ferreira Guine and Maria Joao Barroca Dias). 39. Fresh-Cut Fruits (Olga Martin-Belloso, Robert Soliva-Fortuny, and Gemma Oms-Oliu). Section XI: Functional Foods. 40. Functional Foods and Ingredients (Chung-Ja C. Jackson and Gopinadhan Paliyath). 41. Functional Foods: International Considerations (Kelley Fitzpatrick). 42. Functional Foods Based on Dairy Ingredients (Ramesh C. Chandan and N.P. Shah). 43. Functional Properties of Milk Constituents (Ramesh C. Chandan). 44. Functional Foods Based on Meat Products (Francisco Jimenez-Comenero). 45. Gluten-Free Cereal Products as a Functional Food (Elke K. Arendt and Michelle M. Moore). VOLUME 1 INDEX. VOLUME 1 CONTENTS. VOLUME 2 CONTENTS. CUMULATIVE INDEX. Handbook of food products manufacturing [texte imprimé] : V.1 Principle, Bakery, Beverages, Cereals, Fruits, and Functional Foods . - Canada : John Wiley & Sons, inc(Canada), 2007 . - XVI, 1131 S. : Ill., graph. Darst. ; 26 cm.
ISBN : 978-0-470-12524-3
Includes and index
Langues : Anglais (eng) Langues originales : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food industry and trade Index. décimale : 664 Résumé : This authoritative reference covers food manufacturing principles and details the processing and manufacturing of products in the fields of: Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods. Note de contenu : PREFACE. CONTRIBUTORS LIST. PART A: FOOD MANUFACTURING: BACKGROUND. Section I: Principles and Establishments Classification. 1. Fundamentals of Food Manufacturing (Wai-Kit Nip). 2. Fermented Products and Their Manufacture (Wai-Kit Nip). 3. Food Manufacturing in the United States: Standard Industrial Classification (Y.H. Hui). Section II: Flavors: Food Processing, Product Developments, and Recent Advances. 4. Food Flavorings: Principles of Applications (Taiwo O. Omobuwajo). 5. Product Development (Taiwo O. Omobuwajo). 6. Extraction Modes (Marisa F. Mendes, Fernando L.P. Pessoa, Si'lvio A.B. Vieira De Melo, and Eduardo M. Queiroz). 7. Distillation and Drying (Fernando L.P. Pessoa, Marisa F. Mendes, Eduardo M. Queiroz, Si'lvio A.B. Vieira de Melo, and David Lee Nelson). 8. Genetic Engineering (Gla'ucia Maria Pastore and Gabriela Alves Macedo). 9. Flavor Compounds Produced by Fungi, Yeasts, and Bacteria (Carlos R. Soccol, Adriane B.P. Medeiros, Luciana P.S. Vandenberghe, and Adenise L. Woiciechowski). 10. Flavor Production by Solid and Liquid Fermentation (Carlos R. Soccol, Adriane B.P. Medeiros, Luciana P.S. Vandenberghe, and Adenise L. Woiciechowski). 11. Herbs, Spices, and Essential Oils (Alain Darriet). Section III: Food Sanitation and Establishment Inspection. 12. FDA GMPs, HACCP, and the Food Code (Nanna Cross). 13. Food Establishment Inspection (Y.H. Hui). PART B: FOOD PRODUCTS MANUFACTURING. Section IV: Bakery Products. 14. Manufacturing of Bread and Bakery Products (Weibiao Zhou and Nantawan Therdthai). 15. Muffins and Bagels (Nanna Cross). 16. Fundamentals of Cakes: Ingredients and Production (Frank D. Conforti). 17. Traditional Italian Products from Wheat and Other Starchy Flours (M. Ambrogina Pagani, Mara Lucisano, and Manuela Mariotti). 18. Flavor Migration in Solid Food Matrices (Yi-Chung Fu). Section V: Beverages. 19. Carbonated Beverages (Daniel W. Bena). 20. The Beer Brewing Process: Wort Production and Beer Fermentation (Ronnie Willaert). 21. Manufacture of Whisky (Takefumi Yoneya). Section VI: Cereals: Rice and Noodles. 22. Rice-Based Products (C.M. Rosell and C. Collar). 23. Asian (Oriental) Noodles and Their Manufacture (Wai-Kit Nip). Section VII: Cheeses. 24. Cheddar and Related Hard Cheeses (Stephanie Clark and Shantanu Agarwal). 25. Pasteurized Process and Related Cheeses (Stephanie Clark and Shantanu Agarwal). 26. Cottage Cheese (Stephanie Clark and David E. Potter). 27. Cheese Varieties Made by Direct Acidification of Hot Milk (Ramesh C. Chandan). 28. Cream Cheese as an Acidified Protein-Stabilized Emulsion Gel (Arjen Bot, Frank A.M. Kleinherenbrink, Michel Mellema, and Christel K. Magnani). Section VIII: Confectionery. 29. Chocolate and Cocoa (Randall Hofberger and Nina Ann Tanabe). 30. Confectionery: Inspection and Enforcement (Y.H. Hui). Section IX: Fats and Oils. 31. Margarine and Dairy Spreads: Processing and Technology (Pernille Gerstenberg Kirkeby). 32. Cream Products (David W. Everett). 33. Influence of Processing on Virgin Olive Oil Quality (Maria Roca, Beatriz Gandul-Rojas, and M. Isabel Mi'nguez-Mosquera). Section X: Fruits and Fruit Juices. 34. Apple: Production, Chemistry, and Processing (Nirmal K. Sinha). 35. Strawberries and Blueberries: Phytonutrients and Products (Nirmal K. Sinha). 36. Major Tropical Fruits and Products: Banana, Mango, and Pineapple (Lillian G. Po). 37. Fruit Juices (Terri D. Boylston). 38. Dried Banana (Raquel Pinho Ferreira Guine and Maria Joao Barroca Dias). 39. Fresh-Cut Fruits (Olga Martin-Belloso, Robert Soliva-Fortuny, and Gemma Oms-Oliu). Section XI: Functional Foods. 40. Functional Foods and Ingredients (Chung-Ja C. Jackson and Gopinadhan Paliyath). 41. Functional Foods: International Considerations (Kelley Fitzpatrick). 42. Functional Foods Based on Dairy Ingredients (Ramesh C. Chandan and N.P. Shah). 43. Functional Properties of Milk Constituents (Ramesh C. Chandan). 44. Functional Foods Based on Meat Products (Francisco Jimenez-Comenero). 45. Gluten-Free Cereal Products as a Functional Food (Elke K. Arendt and Michelle M. Moore). VOLUME 1 INDEX. VOLUME 1 CONTENTS. VOLUME 2 CONTENTS. CUMULATIVE INDEX. Réservation
Réserver ce document
Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 115746 664 HAN v.1 Livre Library Repository Exclu du prêt 0-119576 664 HAN Thesis Library Shelf Disponible
Titre : Handbook of food products manufacturing : V.2 Health, Meat, Milk, Poultry, Seafood, and Vegetables Type de document : texte imprimé Editeur : John Wiley & Sons, inc(Canada) Année de publication : 2007 Importance : XVIII, 1221 S. Présentation : ill. Format : 26 cm. ISBN/ISSN/EAN : 978-0-470-12525-0 Note générale : includes and index Langues : Anglais (eng) Langues originales : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food industry and trade Index. décimale : 664 Résumé : This authoritative reference covers food-manufacturing principles, and details the processing and manufacturing of products in the fields of: Health, Meat, Milk, Poultry, Seafood, and Vegetables. Handbook of food products manufacturing [texte imprimé] : V.2 Health, Meat, Milk, Poultry, Seafood, and Vegetables . - Canada : John Wiley & Sons, inc(Canada), 2007 . - XVIII, 1221 S. : ill. ; 26 cm..
ISBN : 978-0-470-12525-0
includes and index
Langues : Anglais (eng) Langues originales : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food industry and trade Index. décimale : 664 Résumé : This authoritative reference covers food-manufacturing principles, and details the processing and manufacturing of products in the fields of: Health, Meat, Milk, Poultry, Seafood, and Vegetables. Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 115751 664 HAN Livre Library Repository Exclu du prêt
Titre : Hydrology : principles, analysis, design Type de document : texte imprimé Auteurs : H. M. Raghunath, Auteur Mention d'édition : 3rd Edition Editeur : New Age International Pvt Ltd Publishers Année de publication : 2014 Importance : 475 Pages Présentation : ill..(grap,..) Format : 25cm ISBN/ISSN/EAN : 978-81-224-3618-1 Langues : Anglais (eng) Catégories : 551.48 hydrology Mots-clés : Hydrology : principles, analysis, design',' Index. décimale : 551.48 Hydrology : principles, analysis, design [texte imprimé] / H. M. Raghunath, Auteur . - 3rd Edition . - [S.l.] : New Age International Pvt Ltd Publishers, 2014 . - 475 Pages : ill..(grap,..) ; 25cm.
ISBN : 978-81-224-3618-1
Langues : Anglais (eng)
Catégories : 551.48 hydrology Mots-clés : Hydrology : principles, analysis, design',' Index. décimale : 551.48 Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 0-118845 551.48 RAG Livre Library Repository Exclu du prêt
Titre : Innovative food science and emerging technologies : the science behind health Type de document : texte imprimé Auteurs : Rajakumari Rajendran, Auteur; Anne George, Auteur; Nandakumar Kalarikkal, Auteur; Sabu Thomas, Auteur Editeur : New York : CRC Press Année de publication : 2019 Importance : 620 Page Présentation : ill (graph...) Format : 25cm ISBN/ISSN/EAN : 978-1-7718-8661-1 Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Innovative food science and emerging technologies : the science behind health Index. décimale : 664.024 Innovative food science and emerging technologies : the science behind health [texte imprimé] / Rajakumari Rajendran, Auteur; Anne George, Auteur; Nandakumar Kalarikkal, Auteur; Sabu Thomas, Auteur . - New York : CRC Press, 2019 . - 620 Page : ill (graph...) ; 25cm.
ISBN : 978-1-7718-8661-1
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Innovative food science and emerging technologies : the science behind health Index. décimale : 664.024 Réservation
Réserver ce document
Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 0-119748 664.024 RAJ Livre Library Repository Exclu du prêt 0-119649 664.024 RAJ Livre Library Shelf Disponible
Titre : Introduction to the design and analysis of experiments Type de document : texte imprimé Auteurs : Geoffrey Mallin. Clarke, Auteur; R. E. Kempson, Auteur Année de publication : 1977 Importance : 344 Pages Présentation : ill ISBN/ISSN/EAN : 978-0-470-71107-1 Langues : Anglais (eng) Catégories : 000 Généralités:001.4 Research Mots-clés : Introduction to the design and analysis of experiments Index. décimale : 001.434 Introduction to the design and analysis of experiments [texte imprimé] / Geoffrey Mallin. Clarke, Auteur; R. E. Kempson, Auteur . - 1977 . - 344 Pages : ill.
ISBN : 978-0-470-71107-1
Langues : Anglais (eng)
Catégories : 000 Généralités:001.4 Research Mots-clés : Introduction to the design and analysis of experiments Index. décimale : 001.434 Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 0-119994 001.434 CLA Livre Library Repository Exclu du prêt
Titre : Introduction to finite element analysis using MATLAB and Abaqus Type de document : texte imprimé Auteurs : Amar Khennane, Auteur Editeur : CRC Press,Taylor & Francis Group Année de publication : 2013 Importance : 457 Page Présentation : ill (graph...) Format : 27cm ISBN/ISSN/EAN : 978-1-466-58020-6 Langues : Anglais (eng) Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques Mots-clés : Introduction to finite element analysis using MATLAB and Abaqus Index. décimale : 518.25028553 Introduction to finite element analysis using MATLAB and Abaqus [texte imprimé] / Amar Khennane, Auteur . - USA : CRC Press,Taylor & Francis Group, 2013 . - 457 Page : ill (graph...) ; 27cm.
ISBN : 978-1-466-58020-6
Langues : Anglais (eng)
Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques Mots-clés : Introduction to finite element analysis using MATLAB and Abaqus Index. décimale : 518.25028553 Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 0-120407 518.25028553 KHE Livre Library Repository Exclu du prêt
Titre : Introduction to food process engineering Type de document : texte imprimé Auteurs : IBARZ Albert, Auteur; BARBOSA-Cánovas Gustavo V., Auteur Editeur : Boca Raton : CRC Press/Taylor & Francis Année de publication : 2014 Importance : xxiii, 697 pages Présentation : ill. Format : 27cm ISBN/ISSN/EAN : 978-1-439-80918-1 Note générale : Includes bibliographical references (pages 671-685) and index. Langues : Anglais (eng) Catégories : 300 Sciences sociales:338 Production:338.4 Secondary industries and services Mots-clés : Food industry and trade Index. décimale : 338.4 Résumé : "1. Introduction to Unit Operations Fundamental Concepts 1.1 Process The word process refers to the set of activities or industrial operations that modify the properties of raw materials, with the purpose of obtaining products to satisfy the needs of society. Such modifications of natural raw materials are designed to obtain products with greater acceptance in the market or with better possibilities for storage and transport. The primary needs of human beings, whether for the individual or society as a whole, did not change much through history; the three basics of food, clothing, and housing were needed by prehistoric humans as well as by modern ones for survival. The fulfillment of these necessities is carried out by employing, transforming, and consuming the resources available in our natural surroundings. In the early stages of humankind's social development, natural products were used directly or with only small physical modifications. This simple productive scheme changed as society developed, in a way such that at the present time raw materials are often not directly used to satisfy necessities, but rather they are subjected to physical and chemical transformations that convert them into products with different properties. In this way, the raw materials not only directly fulfill the necessities of consumers but also constitute the basis for the products derived from the manipulation of such raw materials. 1.2 Food Process Engineering By analogy with other engineering branches, different definitions of food process engineering can be given"-- Provided by publisher. Introduction to food process engineering [texte imprimé] / IBARZ Albert, Auteur; BARBOSA-Cánovas Gustavo V., Auteur . - Boca Raton : CRC Press/Taylor & Francis, 2014 . - xxiii, 697 pages : ill. ; 27cm.
ISBN : 978-1-439-80918-1
Includes bibliographical references (pages 671-685) and index.
Langues : Anglais (eng)
Catégories : 300 Sciences sociales:338 Production:338.4 Secondary industries and services Mots-clés : Food industry and trade Index. décimale : 338.4 Résumé : "1. Introduction to Unit Operations Fundamental Concepts 1.1 Process The word process refers to the set of activities or industrial operations that modify the properties of raw materials, with the purpose of obtaining products to satisfy the needs of society. Such modifications of natural raw materials are designed to obtain products with greater acceptance in the market or with better possibilities for storage and transport. The primary needs of human beings, whether for the individual or society as a whole, did not change much through history; the three basics of food, clothing, and housing were needed by prehistoric humans as well as by modern ones for survival. The fulfillment of these necessities is carried out by employing, transforming, and consuming the resources available in our natural surroundings. In the early stages of humankind's social development, natural products were used directly or with only small physical modifications. This simple productive scheme changed as society developed, in a way such that at the present time raw materials are often not directly used to satisfy necessities, but rather they are subjected to physical and chemical transformations that convert them into products with different properties. In this way, the raw materials not only directly fulfill the necessities of consumers but also constitute the basis for the products derived from the manipulation of such raw materials. 1.2 Food Process Engineering By analogy with other engineering branches, different definitions of food process engineering can be given"-- Provided by publisher. Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 116023 338.4 IBA Livre Library New book Exclu du prêt
Titre : Introduction to nutrition and metabolism Type de document : texte imprimé Auteurs : David A. BENDER, Auteur Editeur : CRC Press,Taylor & Francis Group Année de publication : 2014 Importance : 404p,..CD Présentation : ill,.(some col) Format : 25.5cm ISBN/ISSN/EAN : 978-1-466-57224-9 Langues : Anglais (eng) Catégories : 612 Physiologie humaine Mots-clés : Introduction,nutrition and metabolism Index. décimale : 612.39 Introduction to nutrition and metabolism [texte imprimé] / David A. BENDER, Auteur . - USA : CRC Press,Taylor & Francis Group, 2014 . - 404p,..CD : ill,.(some col) ; 25.5cm.
ISBN : 978-1-466-57224-9
Langues : Anglais (eng)
Catégories : 612 Physiologie humaine Mots-clés : Introduction,nutrition and metabolism Index. décimale : 612.39 Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 116097 612.39 BEN Livre Library Repository Exclu du prêt
Titre : Introduction to the physical chemistry of foods Type de document : texte imprimé Auteurs : Christos RITZOULIS, Auteur; Jonathan RHOADES, Traducteur Editeur : Boca Raton : CRC Press/Balkema Année de publication : 2013 Importance : 201p Format : 24cm ISBN/ISSN/EAN : 978-1-466-51175-0 Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Introduction Physical,Food Index. décimale : 664.07 Introduction to the physical chemistry of foods [texte imprimé] / Christos RITZOULIS, Auteur; Jonathan RHOADES, Traducteur . - Boca Raton : CRC Press/Balkema, 2013 . - 201p ; 24cm.
ISBN : 978-1-466-51175-0
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Introduction Physical,Food Index. décimale : 664.07 Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 116020 664.07 RIT Livre Library Repository Exclu du prêt
Titre : Laboratory exercises for sensory evaluation Type de document : texte imprimé Auteurs : Harry T. LAWLESS, Auteur Editeur : New York : Springer Année de publication : 2013 Importance : 151p Format : 25.5cm ISBN/ISSN/EAN : 978-1-461-45682-7 Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food,Laboratory Exercises,... Index. décimale : 664.07 Laboratory exercises for sensory evaluation [texte imprimé] / Harry T. LAWLESS, Auteur . - New York : Springer, 2013 . - 151p ; 25.5cm.
ISBN : 978-1-461-45682-7
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food,Laboratory Exercises,... Index. décimale : 664.07 Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 116033 664.07 LAW Livre Library Repository Exclu du prêt
