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73° Congresso dell'Unione Zoologica Italiana: Firenze 24 -27 Settembre 2012 Riassunti dei contributi

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Cobertura temática: Ciencias naturales - Ciencias biológicas  

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A Bird's-Eye View of Veterinary Medicine

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Cobertura temática: Ciencias naturales - Ciencias biológicas - Ciencia veterinaria  

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A Broader View for Plant EvoDevo: Novel Approaches for Diverse Model Systems

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Cobertura temática: Ciencias biológicas  

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A Changing Worl: Challenges for Landscape Research

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ISBNs: 978-1-4020-4434-2 (impreso) 978-1-4020-4436-6 (en línea)

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No detectada 2007 SpringerLink

Cobertura temática: Ciencias biológicas  

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A Complete Course in Canning and Related Processe

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978-0-85709-677-7 (en línea)

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No detectada 2015 ScienceDirect

Cobertura temática: Ciencias biológicas - Ingeniería química - Ciencias agrícolas y veterinarias  

A Complete Course in Canning and Related Processes, Fourteenth Edition: Fundamental Information on Canning provides readers with a complete course on canning.

This latest edition continues the tradition for both professionals in the canning industry and students who have benefitted from this collection for over 100 years. It contains extensively revised and expanded coverage, and the three-title set is designed to cover all phases of the canning process, including planning, processing, storage, and quality control.

Major changes for the new edition include new chapters on regulation and labeling that contrast the situation in different regions worldwide, updated information on containers for canned foods, and new information on validation and optimization of canning processes, among other topics.

  • Continues the tradition of the series that has educated professionals and students for over 100 years
  • Covers all aspects of the canning process, including planning, processing, storage, and control
  • Analyzes worldwide food regulations, standards, and food labeling
  • Incorporates processing operations, plant location, and sanitation
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A Complete Course in Canning and Related Processe

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978-0-85709-678-4 (en línea)

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No detectada 2015 ScienceDirect

Cobertura temática: Ciencias biológicas - Otras ciencias sociales  

A Complete Course in Canning is firmly established as a unique and essential guide to canning and related processes. Professionals in the canning industry and students have benefited from successive editions of the book for over 100 years. This major new edition continues that reputation, with extensively revised and expanded coverage. The three-title set is designed to cover all planning, processing, storage and quality control phases undertaken by the canning industry in a detailed, yet accessible fashion. Major changes for the new edition include new chapters on regulation and labelling that contrast the situation in different regions worldwide, updated information on containers for canned foods and new information on validation and optimization of canning processes, among many others.
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A Complete Course in Canning and Related Processe: Fundamental Information on Canning

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978-1-84569-604-7 (en línea)

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No detectada 1996 ScienceDirect

Cobertura temática: Ciencias biológicas - Ingeniería química - Ingeniería de los materiales - Ciencias agrícolas y veterinarias  

The 13th edition of A complete course in canning is ready for distribution for those interested in the canning, glass packing, and aseptic processing industries. This book has been totally revised and updated by Dr Donald Downing.

The books are a technical reference and textbooks for students of food technology; food plant managers; product research and development specialists; Food equipment manufacturers and salesmen; brokers; and food industry suppliers. The three books contain a total of over 1650 pages.

Dr Donald Downing, Professor of food processing, New York Agricultural Experiment Station, Cornell University, Geneva, New York, has brought together many subjects, heretofore unpublished, as a unit. The objective was to make the books so comprehensive that they cover all phases of processing and so complete that they could be used as textbooks in food technology courses, as well as reference manuals and instruction books for all the food processing industry, lay individuals, as well as the professional food technologist.

This new edition has been totally revised and expanded over previous editions, having new sections, new products and processes, and covers subjects from creating a business plan and planning a food processing operation, through processing and into the warehousing of the finished product.
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A Complete Course in Canning and Related Processe: Microbiology, Packaging, HACCP and Ingredients

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978-1-84569-605-4 (en línea)

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No detectada 1996 ScienceDirect

Cobertura temática: Ciencias químicas - Ciencias biológicas - Ingeniería química - Biotecnología médica - Ciencias agrícolas y veterinarias  

The 13th edition of A complete course in canning is ready for distribution for those interested in the canning, glass packing, and aseptic processing industries. This book has been totally revised and updated by Dr Donald Downing.

The books are a technical reference and textbooks for students of food technology; food plant managers; product research and development specialists; Food equipment manufacturers and salesmen; brokers; and food industry suppliers. The three books contain a total of over 1650 pages.

Dr Donald Downing, Professor of food processing, New York Agricultural Experiment Station, Cornell University, Geneva, New York, has brought together many subjects, heretofore unpublished, as a unit. The objective was to make the books so comprehensive that they cover all phases of processing and so complete that they could be used as textbooks in food technology courses, as well as reference manuals and instruction books for all the food processing industry, lay individuals, as well as the professional food technologist.

This new edition has been totally revised and expanded over previous editions, having new sections, new products and processes, and covers subjects from creating a business plan and planning a food processing operation, through processing and into the warehousing of the finished product.
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A Complete Course in Canning and Related Processe: Processing Procedures for Canned Food Products

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978-1-84569-606-1 (en línea)

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Institución detectada Año de publicación Navegá Descargá Solicitá
No detectada 1996 ScienceDirect

Cobertura temática: Ciencias biológicas - Ingeniería química - Ciencias de la salud - Ciencias agrícolas y veterinarias  

The 13th edition of A complete course in canning is ready for distribution for those interested in the canning, glass packing, and aseptic processing industries. This book has been totally revised and updated by Dr Donald Downing.

The books are a technical reference and textbooks for students of food technology; food plant managers; product research and development specialists; Food equipment manufacturers and salesmen; brokers; and food industry suppliers. The three books contain a total of over 1650 pages.

Dr Donald Downing, Professor of food processing, New York Agricultural Experiment Station, Cornell University, Geneva, New York, has brought together many subjects, heretofore unpublished, as a unit. The objective was to make the books so comprehensive that they cover all phases of processing and so complete that they could be used as textbooks in food technology courses, as well as reference manuals and instruction books for all the food processing industry, lay individuals, as well as the professional food technologist.

This new edition has been totally revised and expanded over previous editions, having new sections, new products and processes, and covers subjects from creating a business plan and planning a food processing operation, through processing and into the warehousing of the finished product.
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A Complete Guide to Quality in Small-Scale Wine Makin

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978-0-12-408081-2 (en línea)

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No detectada 2014 ScienceDirect

Cobertura temática: Ciencias biológicas - Ingeniería química  

As the wine industry has experienced a period of rapid global expansion, there is a renewed emphasis on quality and consistency even within the small winery industry. Written for the small production program, A Complete Guide to Quality in Small-Scale Wine Making is for the novice to intermediate level winemaker seeking foundational information in chemistry and sensory science as they relate to wine quality at a technical level.

Drawing from personal experience as well as scientific literature, this book introduces the core concepts of winemaking before delving into methods and analysis to provide practical insights into creating and maintaining quality in the wine product.

  • Understand the chemistry and sensory science at the foundation of quality wines
  • Explore real-world examples of key analysis and application of concepts
  • Practice methods and exercises for hands-on experience