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Affiner la rechercheAdvances in foodscience and technology
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
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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
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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
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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
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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
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Titre : FOOD SCIENCE Type de document : texte imprimé Auteurs : Potter Norman N., Auteur Année de publication : 1986 Importance : 734p. Format : 23cm. ISBN/ISSN/EAN : 978-0-87055-496-4 Note générale : Includes bibliographies and index Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food industry and trade Index. décimale : 664 FOOD SCIENCE [texte imprimé] / Potter Norman N., Auteur . - 1986 . - 734p. ; 23cm..
ISBN : 978-0-87055-496-4
Includes bibliographies and index
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food industry and trade Index. décimale : 664 Réservation
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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.
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Code-barres Cote Support Localisation Section Disponibilité 116119 613.2 FUN Livre Library New book Exclu du prêt
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
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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
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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 : សន្និសិទវិទ្យាសាស្រ្ត លើកទី១០ ការពង្រឹងធនធានវិស្វកម្មសម្រាប់់ឧស្សាហកម្ម៤,0 : The 10th Scientific Day Enhancement of Engineering Resources for Industry 4.0 Type de document : texte imprimé Auteurs : Romny Dr. OM, Auteur Editeur : Phnom penh Année de publication : 2021 Importance : 363 Pages Présentation : illustration (Some Colors) Format : 21cm x 29.50cm Langues : Anglais (eng) Langues originales : Anglais (eng) Mots-clés : The 10th Scientific Day Enhancement of Engineering Resources for Industry 4.0 Résumé : The 10Th Scientific Day was organized under the theme "Enhancement of Engineering Resources for Industry 4.0 at ITC by Zoom on 6 May 2021 in order to enhance the capabilities of ITC as well as to promote STEM Education in Cambodia. The event was supported by the Ministry of Education, Youth and Sports (MoEYS) of Cambodia, France Embassy, JICA, AUE and a number of private sectors; especially support by France national research Institute for sustainable Developments (IRD) and confluences for publishing the proceeding. សន្និសិទវិទ្យាសាស្រ្ត លើកទី១០ ការពង្រឹងធនធានវិស្វកម្មសម្រាប់់ឧស្សាហកម្ម៤,0 [texte imprimé] : The 10th Scientific Day Enhancement of Engineering Resources for Industry 4.0 / Romny Dr. OM, Auteur . - [S.l.] : Phnom penh, 2021 . - 363 Pages : illustration (Some Colors) ; 21cm x 29.50cm.
Langues : Anglais (eng) Langues originales : Anglais (eng)
Mots-clés : The 10th Scientific Day Enhancement of Engineering Resources for Industry 4.0 Résumé : The 10Th Scientific Day was organized under the theme "Enhancement of Engineering Resources for Industry 4.0 at ITC by Zoom on 6 May 2021 in order to enhance the capabilities of ITC as well as to promote STEM Education in Cambodia. The event was supported by the Ministry of Education, Youth and Sports (MoEYS) of Cambodia, France Embassy, JICA, AUE and a number of private sectors; especially support by France national research Institute for sustainable Developments (IRD) and confluences for publishing the proceeding. Réservation
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Titre : សន្និសិទវិទ្យាសាស្រ្ត លើកទី១០ ការពង្រឹងធនធានវិស្វកម្មសម្រាប់់ឧស្សាហកម្ម៤,0 : The 10th Scientific Day Enhancement of Engineering Resources for Industry 4.0 Type de document : texte imprimé Auteurs : Romny Dr. OM, Auteur Editeur : Phnom penh Année de publication : 2021 Importance : 363 Pages Présentation : illustration (Some Colors) Format : 21cm x 29.50cm Langues : Anglais (eng) Langues originales : Anglais (eng) Mots-clés : The 10th Scientific Day Enhancement of Engineering Resources for Industry 4.0 Résumé : The 10Th Scientific Day was organized under the theme "Enhancement of Engineering Resources for Industry 4.0 at ITC by Zoom on 6 May 2021 in order to enhance the capabilities of ITC as well as to promote STEM Education in Cambodia. The event was supported by the Ministry of Education, Youth and Sports (MoEYS) of Cambodia, France Embassy, JICA, AUE and a number of private sectors; especially support by France national research Institute for sustainable Developments (IRD) and confluences for publishing the proceeding. សន្និសិទវិទ្យាសាស្រ្ត លើកទី១០ ការពង្រឹងធនធានវិស្វកម្មសម្រាប់់ឧស្សាហកម្ម៤,0 [texte imprimé] : The 10th Scientific Day Enhancement of Engineering Resources for Industry 4.0 / Romny Dr. OM, Auteur . - [S.l.] : Phnom penh, 2021 . - 363 Pages : illustration (Some Colors) ; 21cm x 29.50cm.
Langues : Anglais (eng) Langues originales : Anglais (eng)
Mots-clés : The 10th Scientific Day Enhancement of Engineering Resources for Industry 4.0 Résumé : The 10Th Scientific Day was organized under the theme "Enhancement of Engineering Resources for Industry 4.0 at ITC by Zoom on 6 May 2021 in order to enhance the capabilities of ITC as well as to promote STEM Education in Cambodia. The event was supported by the Ministry of Education, Youth and Sports (MoEYS) of Cambodia, France Embassy, JICA, AUE and a number of private sectors; especially support by France national research Institute for sustainable Developments (IRD) and confluences for publishing the proceeding. Réservation
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Titre : សន្និសិទវិទ្យាសាស្រ្ត លើកទី១០ ការពង្រឹងធនធានវិស្វកម្មសម្រាប់់ឧស្សាហកម្ម៤,0 : The 10th Scientific Day Enhancement of Engineering Resources for Industry 4.0 Type de document : texte imprimé Auteurs : Romny Dr. OM, Auteur Editeur : Phnom penh Année de publication : 2021 Importance : 363 Pages Présentation : illustrations (some colors) Format : 21cm x 29.50cm Langues : Anglais (eng) Langues originales : Anglais (eng) Mots-clés : The 10th Scientific Day Enhancement of Engineering Resources for Industry 4.0 Résumé : The 10Th Scientific Day was organized under the theme "Enhancement of Engineering Resources for Industry 4.0 at ITC by Zoom on 6 May 2021 in order to enhance the capabilities of ITC as well as to promote STEM Education in Cambodia. The event was supported by the Ministry of Education, Youth and Sports (MoEYS) of Cambodia, France Embassy, JICA, AUE and a number of private sectors; especially support by France national research Institute for sustainable Developments (IRD) and confluences for publishing the proceeding. សន្និសិទវិទ្យាសាស្រ្ត លើកទី១០ ការពង្រឹងធនធានវិស្វកម្មសម្រាប់់ឧស្សាហកម្ម៤,0 [texte imprimé] : The 10th Scientific Day Enhancement of Engineering Resources for Industry 4.0 / Romny Dr. OM, Auteur . - [S.l.] : Phnom penh, 2021 . - 363 Pages : illustrations (some colors) ; 21cm x 29.50cm.
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Mots-clés : The 10th Scientific Day Enhancement of Engineering Resources for Industry 4.0 Résumé : The 10Th Scientific Day was organized under the theme "Enhancement of Engineering Resources for Industry 4.0 at ITC by Zoom on 6 May 2021 in order to enhance the capabilities of ITC as well as to promote STEM Education in Cambodia. The event was supported by the Ministry of Education, Youth and Sports (MoEYS) of Cambodia, France Embassy, JICA, AUE and a number of private sectors; especially support by France national research Institute for sustainable Developments (IRD) and confluences for publishing the proceeding. Réservation
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Titre : សន្និសិទវិទ្យាសាស្រ្ត លើកទី១០ ការពង្រឹងធនធានវិស្វកម្មសម្រាប់់ឧស្សាហកម្ម៤,0 : The 10th Scientific Day Enhancement of Engineering Resources for Industry 4.0 Type de document : texte imprimé Auteurs : Romny Dr.OM, Auteur Editeur : Phnom Penh Année de publication : 2021 Importance : 363 Pages Présentation : illustrator (Some Colors) Format : 21cm x 29.50cm Langues : Anglais (eng) Langues originales : Anglais (eng) Mots-clés : The 10th Scientific Day Enhancement of Engineering Resources for Industry 4.0 Résumé : The 10Th Scientific Day was organized under the theme "Enhancement of Engineering Resources for Industry 4.0 at ITC by Zoom on 6 May 2021 in order to enhance the capabilities of ITC as well as to promote STEM Education in Cambodia. The event was supported by the Ministry of Education, Youth and Sports (MoEYS) of Cambodia, France Embassy, JICA, AUE and a number of private sectors; especially support by France national research Institute for sustainable Developments (IRD) and confluences for publishing the proceeding. សន្និសិទវិទ្យាសាស្រ្ត លើកទី១០ ការពង្រឹងធនធានវិស្វកម្មសម្រាប់់ឧស្សាហកម្ម៤,0 [texte imprimé] : The 10th Scientific Day Enhancement of Engineering Resources for Industry 4.0 / Romny Dr.OM, Auteur . - [S.l.] : Phnom Penh, 2021 . - 363 Pages : illustrator (Some Colors) ; 21cm x 29.50cm.
Langues : Anglais (eng) Langues originales : Anglais (eng)
Mots-clés : The 10th Scientific Day Enhancement of Engineering Resources for Industry 4.0 Résumé : The 10Th Scientific Day was organized under the theme "Enhancement of Engineering Resources for Industry 4.0 at ITC by Zoom on 6 May 2021 in order to enhance the capabilities of ITC as well as to promote STEM Education in Cambodia. The event was supported by the Ministry of Education, Youth and Sports (MoEYS) of Cambodia, France Embassy, JICA, AUE and a number of private sectors; especially support by France national research Institute for sustainable Developments (IRD) and confluences for publishing the proceeding. Réservation
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Titre : សន្និសិទវិទ្យាសាស្រ្ត លើកទី១០ ការពង្រឹងធនធានវិស្វកម្មសម្រាប់់ឧស្សាហកម្ម៤,0 : The 10th Scientific Day Enhancement of Engineering Resources for Industry 4.0 Type de document : texte imprimé Auteurs : Romny Dr.OM, Auteur Editeur : Phnom penh Année de publication : 2021 Importance : 363 Pages Présentation : illustration (Some Colors) Format : 21cm x 29.50cm Langues : Anglais (eng) Langues originales : Anglais (eng) Mots-clés : The 10th Scientific Day Enhancement of Engineering Resources for Industry 4.0 Résumé : The 10Th Scientific Day was organized under the theme "Enhancement of Engineering Resources for Industry 4.0 at ITC by Zoom on 6 May 2021 in order to enhance the capabilities of ITC as well as to promote STEM Education in Cambodia. The event was supported by the Ministry of Education, Youth and Sports (MoEYS) of Cambodia, France Embassy, JICA, AUE and a number of private sectors; especially support by France national research Institute for sustainable Developments (IRD) and confluences for publishing the proceeding. សន្និសិទវិទ្យាសាស្រ្ត លើកទី១០ ការពង្រឹងធនធានវិស្វកម្មសម្រាប់់ឧស្សាហកម្ម៤,0 [texte imprimé] : The 10th Scientific Day Enhancement of Engineering Resources for Industry 4.0 / Romny Dr.OM, Auteur . - [S.l.] : Phnom penh, 2021 . - 363 Pages : illustration (Some Colors) ; 21cm x 29.50cm.
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Mots-clés : The 10th Scientific Day Enhancement of Engineering Resources for Industry 4.0 Résumé : The 10Th Scientific Day was organized under the theme "Enhancement of Engineering Resources for Industry 4.0 at ITC by Zoom on 6 May 2021 in order to enhance the capabilities of ITC as well as to promote STEM Education in Cambodia. The event was supported by the Ministry of Education, Youth and Sports (MoEYS) of Cambodia, France Embassy, JICA, AUE and a number of private sectors; especially support by France national research Institute for sustainable Developments (IRD) and confluences for publishing the proceeding. Réservation
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Titre : សន្និសិទវិទ្យាសាស្រ្ត លើកទី១០ ការពង្រឹងធនធានវិស្វកម្មសម្រាប់់ឧស្សាហកម្ម៤,0 : The 10th Scientific Day Enhancement of Engineering Resources for Industry 4.0 Type de document : texte imprimé Auteurs : Romny Dr.OM, Auteur Editeur : Phnom Penh Année de publication : 2021 Importance : 363 Pages Présentation : illustration (Some Colors) Format : 21cm x 29.50cm Langues : Anglais (eng) Langues originales : Anglais (eng) Mots-clés : The 10th Scientific Day Enhancement of Engineering Resources for Industry 4.0 Résumé : The 10Th Scientific Day was organized under the theme "Enhancement of Engineering Resources for Industry 4.0 at ITC by Zoom on 6 May 2021 in order to enhance the capabilities of ITC as well as to promote STEM Education in Cambodia. The event was supported by the Ministry of Education, Youth and Sports (MoEYS) of Cambodia, France Embassy, JICA, AUE and a number of private sectors; especially support by France national research Institute for sustainable Developments (IRD) and confluences for publishing the proceeding. សន្និសិទវិទ្យាសាស្រ្ត លើកទី១០ ការពង្រឹងធនធានវិស្វកម្មសម្រាប់់ឧស្សាហកម្ម៤,0 [texte imprimé] : The 10th Scientific Day Enhancement of Engineering Resources for Industry 4.0 / Romny Dr.OM, Auteur . - [S.l.] : Phnom Penh, 2021 . - 363 Pages : illustration (Some Colors) ; 21cm x 29.50cm.
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Mots-clés : The 10th Scientific Day Enhancement of Engineering Resources for Industry 4.0 Résumé : The 10Th Scientific Day was organized under the theme "Enhancement of Engineering Resources for Industry 4.0 at ITC by Zoom on 6 May 2021 in order to enhance the capabilities of ITC as well as to promote STEM Education in Cambodia. The event was supported by the Ministry of Education, Youth and Sports (MoEYS) of Cambodia, France Embassy, JICA, AUE and a number of private sectors; especially support by France national research Institute for sustainable Developments (IRD) and confluences for publishing the proceeding. Réservation
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Titre : សន្និសិទវិទ្យាសាស្រ្ត លើកទី១០ ការពង្រឹងធនធានវិស្វកម្មសម្រាប់់ឧស្សាហកម្ម៤,0 : The 10th Scientific Day Enhancement of Engineering Resources for Industry 4.0 Type de document : texte imprimé Auteurs : Romny Dr. OM, Auteur Editeur : Phnom penh Année de publication : 2021 Importance : 363 Pages Présentation : illustrations (some colors) Format : 21cm x 29.50cm Langues : Anglais (eng) Langues originales : Anglais (eng) Mots-clés : The 10th Scientific Day Enhancement of Engineering Resources for Industry 4.0 Résumé : The 10Th Scientific Day was organized under the theme "Enhancement of Engineering Resources for Industry 4.0 at ITC by Zoom on 6 May 2021 in order to enhance the capabilities of ITC as well as to promote STEM Education in Cambodia. The event was supported by the Ministry of Education, Youth and Sports (MoEYS) of Cambodia, France Embassy, JICA, AUE and a number of private sectors; especially support by France national research Institute for sustainable Developments (IRD) and confluences for publishing the proceeding. សន្និសិទវិទ្យាសាស្រ្ត លើកទី១០ ការពង្រឹងធនធានវិស្វកម្មសម្រាប់់ឧស្សាហកម្ម៤,0 [texte imprimé] : The 10th Scientific Day Enhancement of Engineering Resources for Industry 4.0 / Romny Dr. OM, Auteur . - [S.l.] : Phnom penh, 2021 . - 363 Pages : illustrations (some colors) ; 21cm x 29.50cm.
Langues : Anglais (eng) Langues originales : Anglais (eng)
Mots-clés : The 10th Scientific Day Enhancement of Engineering Resources for Industry 4.0 Résumé : The 10Th Scientific Day was organized under the theme "Enhancement of Engineering Resources for Industry 4.0 at ITC by Zoom on 6 May 2021 in order to enhance the capabilities of ITC as well as to promote STEM Education in Cambodia. The event was supported by the Ministry of Education, Youth and Sports (MoEYS) of Cambodia, France Embassy, JICA, AUE and a number of private sectors; especially support by France national research Institute for sustainable Developments (IRD) and confluences for publishing the proceeding. Réservation
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Code-barres Cote Support Localisation Section Disponibilité 125585 DRO Thesis Library Shelf Disponible សន្និសិទវិទ្យាសាស្រ្ត លើកទី១០ ការពង្រឹងធនធានវិស្វកម្មសម្រាប់់ឧស្សាហកម្ម៤,0 / Romny Dr. OM
Titre : សន្និសិទវិទ្យាសាស្រ្ត លើកទី១០ ការពង្រឹងធនធានវិស្វកម្មសម្រាប់់ឧស្សាហកម្ម៤,0 : The 10th Scientific Day Enhancement of Engineering Resources for Industry 4.0 Type de document : texte imprimé Auteurs : Romny Dr. OM, Auteur Editeur : Phnom penh Année de publication : 2021 Langues : Anglais (eng) Langues originales : Anglais (eng) Mots-clés : The 10th Scientific Day Enhancement of Engineering Resources for Industry 4.0 Résumé : The 10Th Scientific Day was organized under the theme "Enhancement of Engineering Resources for Industry 4.0 at ITC by Zoom on 6 May 2021 in order to enhance the capabilities of ITC as well as to promote STEM Education in Cambodia. The event was supported by the Ministry of Education, Youth and Sports (MoEYS) of Cambodia, France Embassy, JICA, AUE and a number of private sectors; especially support by France national research Institute for sustainable Developments (IRD) and confluences for publishing the proceeding. [périodique] Voir les bulletins disponibles សន្និសិទវិទ្យាសាស្រ្ត លើកទី១០ ការពង្រឹងធនធានវិស្វកម្មសម្រាប់់ឧស្សាហកម្ម៤,0 [texte imprimé] : The 10th Scientific Day Enhancement of Engineering Resources for Industry 4.0 / Romny Dr. OM, Auteur . - [S.l.] : Phnom penh, 2021.
Langues : Anglais (eng) Langues originales : Anglais (eng)
Mots-clés : The 10th Scientific Day Enhancement of Engineering Resources for Industry 4.0 Résumé : The 10Th Scientific Day was organized under the theme "Enhancement of Engineering Resources for Industry 4.0 at ITC by Zoom on 6 May 2021 in order to enhance the capabilities of ITC as well as to promote STEM Education in Cambodia. The event was supported by the Ministry of Education, Youth and Sports (MoEYS) of Cambodia, France Embassy, JICA, AUE and a number of private sectors; especially support by France national research Institute for sustainable Developments (IRD) and confluences for publishing the proceeding.
Titre : សន្និសិទវិទ្យាសាស្រ្ត លើកទី១០ ការពង្រឹងធនធានវិស្វកម្មសម្រាប់់ឧស្សាហកម្ម៤,0 : The 10th Scientific Day Enhancement of Engineering Resources for Industry 4.0 Type de document : texte imprimé Auteurs : Romny Dr. OM, Auteur Editeur : Phnom penh Année de publication : 2021 Langues : Anglais (eng) Langues originales : Anglais (eng) Mots-clés : The 10th Scientific Day Enhancement of Engineering Resources for Industry 4.0 Résumé : The 10Th Scientific Day was organized under the theme "Enhancement of Engineering Resources for Industry 4.0 at ITC by Zoom on 6 May 2021 in order to enhance the capabilities of ITC as well as to promote STEM Education in Cambodia. The event was supported by the Ministry of Education, Youth and Sports (MoEYS) of Cambodia, France Embassy, JICA, AUE and a number of private sectors; especially support by France national research Institute for sustainable Developments (IRD) and confluences for publishing the proceeding. [périodique] Voir les bulletins disponibles សន្និសិទវិទ្យាសាស្រ្ត លើកទី១០ ការពង្រឹងធនធានវិស្វកម្មសម្រាប់់ឧស្សាហកម្ម៤,0 [texte imprimé] : The 10th Scientific Day Enhancement of Engineering Resources for Industry 4.0 / Romny Dr. OM, Auteur . - [S.l.] : Phnom penh, 2021.
Langues : Anglais (eng) Langues originales : Anglais (eng)
Mots-clés : The 10th Scientific Day Enhancement of Engineering Resources for Industry 4.0 Résumé : The 10Th Scientific Day was organized under the theme "Enhancement of Engineering Resources for Industry 4.0 at ITC by Zoom on 6 May 2021 in order to enhance the capabilities of ITC as well as to promote STEM Education in Cambodia. The event was supported by the Ministry of Education, Youth and Sports (MoEYS) of Cambodia, France Embassy, JICA, AUE and a number of private sectors; especially support by France national research Institute for sustainable Developments (IRD) and confluences for publishing the proceeding.
Titre : សន្និសិទវិទ្យាសាស្រ្ត លើកទី១០ "ការពង្រឹងធនធានវិស្វកម្មសម្រាប់់ឧស្សាហកម្ម៤.0" : The 10th Scientific Day Enhancement of Engineering Resources for Industry 4.0 Type de document : texte imprimé Auteurs : Romny Dr. OM, Auteur Editeur : Phnom penh Année de publication : 2021 Importance : 363 pages Présentation : illustrations (some color) Format : 29 cm Langues : Anglais (eng) Langues originales : Anglais (eng) Mots-clés : The 10th Scientific Day Enhancement of Engineering Resources for Industry 4.0 Résumé : The 10Th Scientific Day was organized under the theme "Enhancement of Engineering Resources for Industry 4.0 at ITC by Zoom on 6 May 2021 in order to enhance the capabilities of ITC as well as to promote STEM Education in Cambodia. The event was supported by the Ministry of Education, Youth and Sports (MoEYS) of Cambodia, France Embassy, JICA, AUE and a number of private sectors; especially support by France national research Institute for sustainable Developments (IRD) and confluences for publishing the proceeding. សន្និសិទវិទ្យាសាស្រ្ត លើកទី១០ "ការពង្រឹងធនធានវិស្វកម្មសម្រាប់់ឧស្សាហកម្ម៤.0" [texte imprimé] : The 10th Scientific Day Enhancement of Engineering Resources for Industry 4.0 / Romny Dr. OM, Auteur . - [S.l.] : Phnom penh, 2021 . - 363 pages : illustrations (some color) ; 29 cm.
Langues : Anglais (eng) Langues originales : Anglais (eng)
Mots-clés : The 10th Scientific Day Enhancement of Engineering Resources for Industry 4.0 Résumé : The 10Th Scientific Day was organized under the theme "Enhancement of Engineering Resources for Industry 4.0 at ITC by Zoom on 6 May 2021 in order to enhance the capabilities of ITC as well as to promote STEM Education in Cambodia. The event was supported by the Ministry of Education, Youth and Sports (MoEYS) of Cambodia, France Embassy, JICA, AUE and a number of private sectors; especially support by France national research Institute for sustainable Developments (IRD) and confluences for publishing the proceeding. Réservation
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Titre : សន្និសីទវិទ្យាសាស្ត្រលើកទី១០ "ការពង្រឹងធនធានវិស្វកម្មសម្រាប់ឧស្សាហកម្ម៤.០" : The 10th Scientific Day Enhancement of Engineering Resources for Industry 4.0 Type de document : texte imprimé Auteurs : Romny Dr. OM, Auteur Editeur : Phnom penh Année de publication : 2021 Langues : Anglais (eng) Langues originales : Anglais (eng) Mots-clés : The 10th Scientific Day Enhancement of Engineering Resources for Industry 4.0 Résumé : The 10Th Scientific Day was organized under the theme "Enhancement of Engineering Resources for Industry 4.0 at ITC by Zoom on 6 May 2021 in order to enhance the capabilities of ITC as well as to promote STEM Education in Cambodia. The event was supported by the Ministry of Education, Youth and Sports (MoEYS) of Cambodia, France Embassy, JICA, AUE and a number of private sectors; especially support by France national research Institute for sustainable Developments (IRD) and confluences for publishing the proceeding. [périodique] Voir les bulletins disponibles សន្និសីទវិទ្យាសាស្ត្រលើកទី១០ "ការពង្រឹងធនធានវិស្វកម្មសម្រាប់ឧស្សាហកម្ម៤.០" [texte imprimé] : The 10th Scientific Day Enhancement of Engineering Resources for Industry 4.0 / Romny Dr. OM, Auteur . - [S.l.] : Phnom penh, 2021.
Langues : Anglais (eng) Langues originales : Anglais (eng)
Mots-clés : The 10th Scientific Day Enhancement of Engineering Resources for Industry 4.0 Résumé : The 10Th Scientific Day was organized under the theme "Enhancement of Engineering Resources for Industry 4.0 at ITC by Zoom on 6 May 2021 in order to enhance the capabilities of ITC as well as to promote STEM Education in Cambodia. The event was supported by the Ministry of Education, Youth and Sports (MoEYS) of Cambodia, France Embassy, JICA, AUE and a number of private sectors; especially support by France national research Institute for sustainable Developments (IRD) and confluences for publishing the proceeding.
Titre : សន្និសីទវិទ្យាសាស្រ្ដ លើកទី១០ "ការពង្រឹងធនធានវិស្វកម្មសម្រាប់ឧស្សាហកម្ម៤.0 " : The 10th Scientific Day " Enhancement of Engineering Resources for Industry 4.0 " Type de document : texte imprimé Auteurs : Romny Dr. OM, Auteur Editeur : Phnom penh Année de publication : 2021 Importance : 363 pages Présentation : illustrations (some colors) Format : 21cm x 29.50 cm Langues : Anglais (eng) Langues originales : Anglais (eng) Mots-clés : The 10th Scientific Day Enhancement of Engineering Resources for Industry 4.0 Résumé : The 10Th Scientific Day was organized under the theme "Enhancement of Engineering Resources for Industry 4.0 at ITC by Zoom on 6 May 2021 in order to enhance the capabilities of ITC as well as to promote STEM Education in Cambodia. The event was supported by the Ministry of Education, Youth and Sports (MoEYS) of Cambodia, France Embassy, JICA, AUE and a number of private sectors; especially support by France national research Institute for sustainable Developments (IRD) and confluences for publishing the proceeding. សន្និសីទវិទ្យាសាស្រ្ដ លើកទី១០ "ការពង្រឹងធនធានវិស្វកម្មសម្រាប់ឧស្សាហកម្ម៤.0 " [texte imprimé] : The 10th Scientific Day " Enhancement of Engineering Resources for Industry 4.0 " / Romny Dr. OM, Auteur . - [S.l.] : Phnom penh, 2021 . - 363 pages : illustrations (some colors) ; 21cm x 29.50 cm.
Langues : Anglais (eng) Langues originales : Anglais (eng)
Mots-clés : The 10th Scientific Day Enhancement of Engineering Resources for Industry 4.0 Résumé : The 10Th Scientific Day was organized under the theme "Enhancement of Engineering Resources for Industry 4.0 at ITC by Zoom on 6 May 2021 in order to enhance the capabilities of ITC as well as to promote STEM Education in Cambodia. The event was supported by the Ministry of Education, Youth and Sports (MoEYS) of Cambodia, France Embassy, JICA, AUE and a number of private sectors; especially support by France national research Institute for sustainable Developments (IRD) and confluences for publishing the proceeding. Réservation
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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
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Titre : Analysis and design of shallow and deep foundations Type de document : texte imprimé Auteurs : Reese Lymon C., Auteur; Isenhower William M., Auteur; Wang Shin-Tower, Auteur Editeur : John Wiley & Sons, Inc. Année de publication : 2006 Importance : xix+657p. Présentation : ill,. Format : 24cm. ISBN/ISSN/EAN : 978-0-471-43159-6 Langues : Anglais (eng) Catégories : 624.15 Foundation engineering Mots-clés : Foundation-Design and construction Index. décimale : 624.15 Analysis and design of shallow and deep foundations [texte imprimé] / Reese Lymon C., Auteur; Isenhower William M., Auteur; Wang Shin-Tower, Auteur . - Canada : John Wiley & Sons, Inc., 2006 . - xix+657p. : ill,. ; 24cm..
ISBN : 978-0-471-43159-6
Langues : Anglais (eng)
Catégories : 624.15 Foundation engineering Mots-clés : Foundation-Design and construction Index. décimale : 624.15 Réservation
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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
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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.
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Titre : Cambodia's Agricultural Strategy: Future Development Options for the Rice Sector/A policy Discussion Paper Type de document : texte imprimé Auteurs : YU Bingxin, Auteur Editeur : Phnom Penh : CDRI Année de publication : 2011 Format : 30cm ISBN/ISSN/EAN : 978-99963-590-0-2 Langues : Anglais (eng) (khm) Catégories : Cambodia Mots-clés : this book have Khmer language and English Index. décimale : 338.1596 Cambodia's Agricultural Strategy: Future Development Options for the Rice Sector/A policy Discussion Paper [texte imprimé] / YU Bingxin, Auteur . - Phnom Penh : CDRI, 2011 . - ; 30cm.
ISBN : 978-99963-590-0-2
Langues : Anglais (eng) (khm)
Catégories : Cambodia Mots-clés : this book have Khmer language and English Index. décimale : 338.1596 Exemplaires
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Titre : Carbonate sedimentology Type de document : texte imprimé Auteurs : Maurice E. TUCKER, Auteur; Wright V. Paul, Auteur Editeur : Oxford : Blackwell science Année de publication : 1990 Importance : xiii, 482 p. : ill. Format : 26cm. ISBN/ISSN/EAN : 978-0-632-01472-9 Note générale : Includes bibliographical references (p. 422-467) and index. Langues : Anglais (eng) Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:552 Pétrologie:552. 5 Roches sédimentaires Mots-clés : Carbonate rocks.
Sedimentation and deposition.Index. décimale : 552.5 Carbonate sedimentology [texte imprimé] / Maurice E. TUCKER, Auteur; Wright V. Paul, Auteur . - Oxford : Blackwell science, 1990 . - xiii, 482 p. : ill. ; 26cm..
ISBN : 978-0-632-01472-9
Includes bibliographical references (p. 422-467) and index.
Langues : Anglais (eng)
Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:552 Pétrologie:552. 5 Roches sédimentaires Mots-clés : Carbonate rocks.
Sedimentation and deposition.Index. décimale : 552.5 Réservation
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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
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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 : Construction and design manual : Offices Type de document : texte imprimé Auteurs : Oswald Ansgar, Auteur Editeur : DOM Publishers, Année de publication : 2013 Importance : 303 p. : ill. (chiefly col.), plans + 2 booklets. Format : 29 cm. ISBN/ISSN/EAN : 978-3-86922-237-0 Note générale : 2 booklets in pocket: Booklet 1: Standard details for office planning. Booklet 2: Client questionnaire. Langues : Anglais (eng) Mots-clés : Offices--Design and construction.
Office decoration.
Office layout--Designs and plans.
Office buildings--Designs and plans.Index. décimale : 725 Note de contenu : Series
Construction and design manual
Construction and design manual.
Construction and design manual [texte imprimé] : Offices / Oswald Ansgar, Auteur . - [S.l.] : DOM Publishers,, 2013 . - 303 p. : ill. (chiefly col.), plans + 2 booklets. ; 29 cm..
ISBN : 978-3-86922-237-0
2 booklets in pocket: Booklet 1: Standard details for office planning. Booklet 2: Client questionnaire.
Langues : Anglais (eng)
Mots-clés : Offices--Design and construction.
Office decoration.
Office layout--Designs and plans.
Office buildings--Designs and plans.Index. décimale : 725 Note de contenu : Series
Construction and design manual
Construction and design manual.
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Titre : Construction law : law and practice relating to the construction industry Type de document : texte imprimé Auteurs : John Uff, Auteur Mention d'édition : Tenth Edition Editeur : Sweet & Maxwell, London Année de publication : 2009 Importance : 582 pages Présentation : xliii Format : 22 cm ISBN/ISSN/EAN : 978-1-84703-767-1 Langues : Anglais (eng) Catégories : 343 Military, tax, trade, industrial law Mots-clés : Construction law : law and practice relating to the construction industry Index. décimale : 343.42078624 Résumé : 'Construction Law' is a concise, straightforward account of all the law relating to the construction industry, ideal for students of construction law and those requiring an introduction to its practice. This edition has been updated to reflect the fast pace of change in this field of law Construction law : law and practice relating to the construction industry [texte imprimé] / John Uff, Auteur . - Tenth Edition . - [S.l.] : Sweet & Maxwell, London, 2009 . - 582 pages : xliii ; 22 cm.
ISBN : 978-1-84703-767-1
Langues : Anglais (eng)
Catégories : 343 Military, tax, trade, industrial law Mots-clés : Construction law : law and practice relating to the construction industry Index. décimale : 343.42078624 Résumé : 'Construction Law' is a concise, straightforward account of all the law relating to the construction industry, ideal for students of construction law and those requiring an introduction to its practice. This edition has been updated to reflect the fast pace of change in this field of law Réservation
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Titre : Construction métallique : quelques cas simples Type de document : texte imprimé Auteurs : J. CANONNE, Auteur; R. JOLLIOT, Auteur; B. MIGNON, Auteur Importance : 247 p. Présentation : ill. Format : 29 cm Note générale : Includes index.
Bibliography: p. 247.
Langues : Français (fre) Catégories : 600 Techniques (Sciences appliquées):624 Génie civil:624.1 Technique de la construction Mots-clés : Building, Iron and steel. Index. décimale : 624.1 Construction métallique [texte imprimé] : quelques cas simples / J. CANONNE, Auteur; R. JOLLIOT, Auteur; B. MIGNON, Auteur . - [s.d.] . - 247 p. : ill. ; 29 cm.
Includes index.
Bibliography: p. 247.
Langues : Français (fre)
Catégories : 600 Techniques (Sciences appliquées):624 Génie civil:624.1 Technique de la construction Mots-clés : Building, Iron and steel. Index. décimale : 624.1 Réservation
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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.
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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
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Titre : Electrical equipment handbook : troubleshooting and maintenance / Type de document : texte imprimé Auteurs : Philip Kiameh Editeur : New York : McGraw-Hill Année de publication : 2003 Importance : 1 v. (various pagings) Présentation : ill. Format : 23 cm ISBN/ISSN/EAN : 978-0-07-139603-5 Note générale : Includes index. Langues : Anglais (eng) Langues originales : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):621 Applied physics:621.406 Turbines:621.3 Electrotechnique, électronique, télécommunications:621.31 Mots-clés : Electrical machinery-Maintenance and repair-Handbook, manuals etc. Index. décimale : 621.31 Résumé : Includes index. Electrical equipment handbook [texte imprimé] : troubleshooting and maintenance / / Philip Kiameh . - New York : McGraw-Hill, 2003 . - 1 v. (various pagings) : ill. ; 23 cm.
ISBN : 978-0-07-139603-5
Includes index.
Langues : Anglais (eng) Langues originales : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):621 Applied physics:621.406 Turbines:621.3 Electrotechnique, électronique, télécommunications:621.31 Mots-clés : Electrical machinery-Maintenance and repair-Handbook, manuals etc. Index. décimale : 621.31 Résumé : Includes index. Réservation
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Titre : Electricity and electronics fundamentals for industrial maintenance Type de document : texte imprimé Auteurs : Thomas E. Kissell Editeur : Upper Saddle River, N.J. : Pearson Prentice Hall Année de publication : 2005 Importance : xiv, 356 p. Présentation : ill. Format : 28 cm ISBN/ISSN/EAN : 978-0-13-117598-3 Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):621 Applied physics:621.406 Turbines:621.3 Electrotechnique, électronique, télécommunications:621.31 Mots-clés : Electric machinery-Maintenance and repair Industrial equipment Index. décimale : 621.31 Résumé :
ISBN : 978-0-13-117598-3
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):621 Applied physics:621.406 Turbines:621.3 Electrotechnique, électronique, télécommunications:621.31 Mots-clés : Electric machinery-Maintenance and repair Industrial equipment Index. décimale : 621.31 Résumé : Réservation
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Titre : Elementary differential equations and boundary value problems Type de document : texte imprimé Auteurs : DIPRIMA, Richard C., Auteur Mention d'édition : 9ed. Editeur : London : J. Wiley and sons Année de publication : 2009 Importance : 796p. Présentation : ill. Format : 26cm. ISBN/ISSN/EAN : 978-0-470-38334-6 Note générale : includes and idex Langues : Anglais (eng) Mots-clés : Differential equations Linear equations Laplace transform numerical methods Nonlinear differential equations and stability Partial differential equations and Fourier series Index. décimale : 515.35 Elementary differential equations and boundary value problems [texte imprimé] / DIPRIMA, Richard C., Auteur . - 9ed. . - London : J. Wiley and sons, 2009 . - 796p. : ill. ; 26cm..
ISBN : 978-0-470-38334-6
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Titre : Evidence- BAsed healthcare design Type de document : texte imprimé Auteurs : Rosalyn CAMA, Auteur Editeur : John Wiley & Sons, Inc. Année de publication : 2009 Importance : xvi, 256 p. Présentation : ill. Format : 24 cm ISBN/ISSN/EAN : 978-0-470-14942-3 Note générale : Includes index Langues : Anglais (eng) Mots-clés : Health facilities -Design and constuction.
Evidence-based medicine.
Facility Design and Construction--methods.
Hospital Design and Construction--methods.
Evidence-Based Medicine--methods.
Outcome Assessment (Health Care)Index. décimale : 725.5 Note de contenu : Understanding the shift toward evidence-based design in healthcare -- Step 1: gather qualitative and quantitative intelligence -- Step 2: mapping strategic, cultural, and research goals -- Step 3: hypothesize outcomes, innovate, and implement translational design -- Step 4: measure and share outcomes -- Evidence-based design in practice -- Growth opportunities for the design professional. En ligne : http://www.amazon.com/Evidence-Based-Healthcare-Design-Rosalyn-Cama/dp/047014942 [...] Evidence- BAsed healthcare design [texte imprimé] / Rosalyn CAMA, Auteur . - Canada : John Wiley & Sons, Inc., 2009 . - xvi, 256 p. : ill. ; 24 cm.
ISBN : 978-0-470-14942-3
Includes index
Langues : Anglais (eng)
Mots-clés : Health facilities -Design and constuction.
Evidence-based medicine.
Facility Design and Construction--methods.
Hospital Design and Construction--methods.
Evidence-Based Medicine--methods.
Outcome Assessment (Health Care)Index. décimale : 725.5 Note de contenu : Understanding the shift toward evidence-based design in healthcare -- Step 1: gather qualitative and quantitative intelligence -- Step 2: mapping strategic, cultural, and research goals -- Step 3: hypothesize outcomes, innovate, and implement translational design -- Step 4: measure and share outcomes -- Evidence-based design in practice -- Growth opportunities for the design professional. En ligne : http://www.amazon.com/Evidence-Based-Healthcare-Design-Rosalyn-Cama/dp/047014942 [...] Réservation
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Titre : Fabrication engineering at the micro and nanoscale Type de document : texte imprimé Auteurs : Stephen A Campbell Mention d'édition : 3rd ed. -- Editeur : New York : Oxford university press Année de publication : 2008 Collection : Oxford series in electrical and computer engineering Importance : xiv, 647 p. Présentation : ill. Format : 24 cm. - ISBN/ISSN/EAN : 978-0-19-532017-6 Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):621 Applied physics:621.406 Turbines:621.381 Electronique appliquée, microélectronique Mots-clés : Semicomductors- Design and construction Index. décimale : 621.381.5 Résumé :
ISBN : 978-0-19-532017-6
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):621 Applied physics:621.406 Turbines:621.381 Electronique appliquée, microélectronique Mots-clés : Semicomductors- Design and construction Index. décimale : 621.381.5 Résumé : Réservation
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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
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Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food Biotechnology Index. décimale : 664 Réservation
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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
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Langues : Anglais (eng)
Catégories : 664.07 Tests,analyse, contr6oler de la qualité Mots-clés : Food chemistry Index. décimale : 664.07 Exemplaires
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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 Réservation
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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.
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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
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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
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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
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Titre : Foundation game design with ActionScript 3.0 Type de document : texte imprimé Auteurs : Van der Spuy, Rex., Auteur Mention d'édition : 2nd. ed. Editeur : New York] : Friends of ED Année de publication : 2012 Importance : xvii, 662 p. Présentation : ill Format : 24cm. ISBN/ISSN/EAN : 978-1-430-23993-2 Note générale :
"Learn the skills to design any conceivable 2D game using Flash and ActionScript." -- Cover.
Includes index.
Langues : Anglais (eng) Mots-clés : Flash (Computer file)
Computer games--Programming.
Games--Design and construction.
ActionScript (Computer program language)Index. décimale : 794.8 Résumé : Annotation In response to the success of the first edition ofFoundation Game Design with Flash, Rex van der Spuyhas revised and updated all the code to meet current programming best practices, and the focus is now on accurate ActionScript 3.0, regardless of the IDE that you use.Weve all sneaked the odd five minutes here or there playing the latest Flash game that someone sent around the office, but creating those games is trickier than it looks. The aim ofFoundation Game Design with ActionScript 3.0is to take you, even if youve minimal multimedia or programming experience, through a series of step-by-step examples and detailed case studiesto the point where you'll have the skills to independently design any conceivable 2D game using Flash and ActionScript.Foundation Game Design with ActionScript 3.0is a non-technical one-stop shop for all the most important skills and techniques a beginning game designer needs to build games with Flash from scratch. Whether you're creating quick blasts of viral amusement, or more in-depth action or adventure titles, this is the bookfor you.Focused and friendly introduction to designing games with Flash and ActionScriptDetailed case studies of Flash gamesEssential techniques for building games, with each chapter gently building on the skills of preceding chaptersModern best practices and new content on ActionScript 3.0Also covers asset creation in Photoshop and IllustratorWhat youll learnHow to build interactive movies and objects with FlashAthorough grounding in ActionScript 3.0 and good programming practices, with minimal prior programming experience requiredHow to build interactive storybooks, space-shooter, adventure and drag-and-drop gamesTo master collision detection, enemy AI systems, player control, managing game data, basic physics and trigonometryTo make use of design patterns andobject-oriented programmingtechniques to build robust gamesStrategies for making games fun to play and easy to buildWho this book is forThis book is for a non-technical, creative person who wants to learn the art of video game design, but has no idea where to start or where to look for help. It is a lucid, friendly and step-by-step guide though all the technical and creative issues involved in game design with Flash and ActionScript. The book treatsprogramming as a creative artistic tool, and will help anyone who may be afraid of programming cometo love the subject as much as the author does. The techniques in the book are comprehensive enough to form the basis of career as a game designer, and form a solid foundation for continued study of programming and ActionScript. This book is the missing link that will guide and inspire any curious and creative person turn a good game idea into a reality.Table of ContentsProgramming Foundations: How to Make a Video GameMaking ObjectsProgramming ObjectsControlling Movie Clip ObjectsDecision MakingControlling a Player CharacterBumping into ThingsObject-Oriented Game Design&Aci -- Source other than Library of Congress. Foundation game design with ActionScript 3.0 [texte imprimé] / Van der Spuy, Rex., Auteur . - 2nd. ed. . - [S.l.] : New York] : Friends of ED, 2012 . - xvii, 662 p. : ill ; 24cm..
ISBN : 978-1-430-23993-2
"Learn the skills to design any conceivable 2D game using Flash and ActionScript." -- Cover.
Includes index.
Langues : Anglais (eng)
Mots-clés : Flash (Computer file)
Computer games--Programming.
Games--Design and construction.
ActionScript (Computer program language)Index. décimale : 794.8 Résumé : Annotation In response to the success of the first edition ofFoundation Game Design with Flash, Rex van der Spuyhas revised and updated all the code to meet current programming best practices, and the focus is now on accurate ActionScript 3.0, regardless of the IDE that you use.Weve all sneaked the odd five minutes here or there playing the latest Flash game that someone sent around the office, but creating those games is trickier than it looks. The aim ofFoundation Game Design with ActionScript 3.0is to take you, even if youve minimal multimedia or programming experience, through a series of step-by-step examples and detailed case studiesto the point where you'll have the skills to independently design any conceivable 2D game using Flash and ActionScript.Foundation Game Design with ActionScript 3.0is a non-technical one-stop shop for all the most important skills and techniques a beginning game designer needs to build games with Flash from scratch. Whether you're creating quick blasts of viral amusement, or more in-depth action or adventure titles, this is the bookfor you.Focused and friendly introduction to designing games with Flash and ActionScriptDetailed case studies of Flash gamesEssential techniques for building games, with each chapter gently building on the skills of preceding chaptersModern best practices and new content on ActionScript 3.0Also covers asset creation in Photoshop and IllustratorWhat youll learnHow to build interactive movies and objects with FlashAthorough grounding in ActionScript 3.0 and good programming practices, with minimal prior programming experience requiredHow to build interactive storybooks, space-shooter, adventure and drag-and-drop gamesTo master collision detection, enemy AI systems, player control, managing game data, basic physics and trigonometryTo make use of design patterns andobject-oriented programmingtechniques to build robust gamesStrategies for making games fun to play and easy to buildWho this book is forThis book is for a non-technical, creative person who wants to learn the art of video game design, but has no idea where to start or where to look for help. It is a lucid, friendly and step-by-step guide though all the technical and creative issues involved in game design with Flash and ActionScript. The book treatsprogramming as a creative artistic tool, and will help anyone who may be afraid of programming cometo love the subject as much as the author does. The techniques in the book are comprehensive enough to form the basis of career as a game designer, and form a solid foundation for continued study of programming and ActionScript. This book is the missing link that will guide and inspire any curious and creative person turn a good game idea into a reality.Table of ContentsProgramming Foundations: How to Make a Video GameMaking ObjectsProgramming ObjectsControlling Movie Clip ObjectsDecision MakingControlling a Player CharacterBumping into ThingsObject-Oriented Game Design&Aci -- Source other than Library of Congress. Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 115244 794.8 VAN Livre Library Repository Exclu du prêt
Titre : Fruit and vegetable preservation Type de document : texte imprimé Auteurs : R.C. BHUTANI, Auteur Mention d'édition : 3rd Editeur : Biotech book Année de publication : 2009 Importance : XIV, 485 p. Présentation : ill. Format : 22 cm ISBN/ISSN/EAN : 978-81-7622-080-4 Note générale : Includes and index Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):641 Nourriture et boisson:641.4 Food preservation and storage Mots-clés : Preservationof fruit and vegetable Index. décimale : 641.4 Fruit and vegetable preservation [texte imprimé] / R.C. BHUTANI, Auteur . - 3rd . - [S.l.] : Biotech book, 2009 . - XIV, 485 p. : ill. ; 22 cm.
ISBN : 978-81-7622-080-4
Includes and index
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):641 Nourriture et boisson:641.4 Food preservation and storage Mots-clés : Preservationof fruit and vegetable Index. décimale : 641.4 Réservation
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Code-barres Cote Support Localisation Section Disponibilité 101151 641.4 BHU Livre Library Repository Exclu du prêt 102176 641.4 BHU-1 Livre Library Shelf Disponible 102177 641.4 BHU-2 Livre Library Shelf Disponible
