Download or read book Aspects microbiologiques de l hygi ne des denr es alimentaires written by and published by . This book was released on 1976 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Les Aspects microbiologiques de l hygi ne des denr es alimentaires written by and published by . This book was released on 1968 with total page 71 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Les Aspects microbiologiques de l hygi ne des denr es alimentaires written by and published by . This book was released on 1968 with total page 71 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book A propos des aspects microbiologiques de l hygi ne des denr es alimentaires written by Richard Arkwright and published by . This book was released on 1975 with total page 82 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Aspects microbiologiques de l hygi ne des denr es alimentaires written by Organisation Mondiale de la Sante and published by . This book was released on 1976 with total page 115 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Les aspects microbiologiques de l hygi ne des denr es alimentaires written by and published by . This book was released on 1968 with total page 71 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Les aspects microbiologiques de l hygiene des denrees alimentaires written by Organisation mondiale de la santé and published by . This book was released on 1968 with total page 71 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Aspects microbiologiques de l hygi ne des denr es alimentaires written by ORGANISATION MONDIALE DE LA SANTE (OMS : Genève) and published by . This book was released on 1976 with total page 115 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Aspects microbiclogiques de l hygi ne des denr es alimentaires written by and published by . This book was released on 1976 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Cadmium in the Environment written by Mislin and published by Birkhäuser. This book was released on 2013-03-08 with total page 144 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Canning and Preserving For Dummies written by Amelia Jeanroy and published by John Wiley & Sons. This book was released on 2009-09-08 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: Everything you need to know to can and preserve your own food With the cost of living continuing to rise, more and more people are saving money and eating healthier by canning and preserving food at home. This easy-to-follow guide is perfect for you if you want to learn how to can and preserve your own food, as well as if you're an experienced canner and preserver looking to expand your repertoire with the great new and updated recipes contained in this book. Inside you'll find clear, hands-on instruction in the basic techniques for everything from freezing and pickling to drying and juicing. There's plenty of information on the latest equipment for creating and storing your own healthy foods. Plus, you'll see how you can cut your food costs while controlling the quality of the food your family eats. Everything you need to know about freezing, canning, preserving, pickling, drying, juicing, and root cellaring Explains the many great benefits of canning and preserving, including eating healthier and developing self-reliance Features new recipes that include preparation, cooking, and processing times Amy Jeanroy is the Herb Garden Guide for About.com and Karen Ward is a member of the International Association of Culinary Professionals If you want to save money on your grocery bill, get back to basics, and eat healthier, Canning & Preserving For Dummies, 2nd Edition is your ideal resource!
Download or read book Fresh Cut Fruits and Vegetables written by Olusola Lamikanra and published by CRC Press. This book was released on 2002-02-14 with total page 482 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive reference for the emerging fresh-cut fruits and vegetable industry, Fresh-cut Fruits and Vegetables: Science, Technology and Market focuses on the unique biochemical, physiological, microbiological, and quality changes in fresh-cut processing and storage. It highlights the distinct equipment design, packaging requirements, production economics, and marketing considerations for fresh-cut products. Based on the extensive research in this area during the last 10 years, this reference is the first to cover the complete spectrum of science, technology, and marketing issues related to this field.
Download or read book Dictionary of Abbreviations in Medical Sciences written by Rolf Heister and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 451 pages. Available in PDF, EPUB and Kindle. Book excerpt: Not everyone is a friend of the manifold abbreviations that have by now beCome a part of the scientific language of medicine. In order to avoid misunderstanding these abbreviations, it is wise to refer to a reliable dic tionary, such as this one prepared by Heister. The abbreviation ED means, for instance, effective dose to the pharmacologist. However, it might also stand for emetic dose. Radiologists use the same abbreviation for erythema dose, and ED could also mean ethyl dichlorarsine. A com mon meaning of ECU is European currency unit, a meaning that might not be very often in scientific medical publications. ECU, however, also means environmental control unit or European Chiropractic Union. Hopefully, those making inventions and discoveries will make use of Heister's dictionary before creating new abbreviations when preparing manuscripts for scientific publications. It is a very worthwhile goal not to use the same abbreviation for several different terms, especially if it is already widely accepted to mean only one of them. It may be impossible, however, to achieve this goal in different scientific disciplines. Therefore, although it is wise for the abbreviations used in a publication to be defined, it is also very helpful for readers and writers to use a dictionary such as this one. The author deserves our warmest thanks since we know that compiling such a comprehensive dictionary is based upon incredibly hard effort.
Download or read book Probiotics and Prebiotics in Animal Health and Food Safety written by Diana Di Gioia and published by Springer. This book was released on 2018-02-27 with total page 275 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book discusses the role of probiotics and prebiotics in maintaining the health status of a broad range of animal groups used for food production. It also highlights the use of beneficial microorganisms as protective agents in animal derived foods. The book provides essential information on the characterization and definition of probiotics on the basis of recently released guidelines and reflecting the latest trends in bacterial taxonomy. Last but not least, it discusses the concept of “dead” probiotics and their benefits to animal health in detail. The book will benefit all professors, students, researchers and practitioners in academia and industry whose work involves biotechnology, veterinary sciences or food production.
Download or read book Science and Empires written by P. Petitjean and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 419 pages. Available in PDF, EPUB and Kindle. Book excerpt: SCIENCE AND EMPIRES: FROM THE INTERNATIONAL COLLOQUIUM TO THE BOOK Patrick PETITJEAN, Catherine JAMI and Anne Marie MOULIN The International Colloquium "Science and Empires - Historical Studies about Scientific De velopment and European Expansion" is the product of an International Colloquium, "Sciences and Empires - A Comparative History of Scien tific Exchanges: European Expansion and Scientific Development in Asian, African, American and Oceanian Countries". Organized by the REHSEIS group (Research on Epistemology and History of Exact Sciences and Scientific Institutions) of CNRS (National Center for Scientific Research), the colloquium was held from 3 to 6 April 1990 in the UNESCO building in Paris. This colloquium was an idea of Professor Roshdi Rashed who initiated this field of studies in France some years ago, and proposed "Sciences and Empires" as one of the main research programmes for the The project to organize such a colloquium was a bit REHSEIS group. of a gamble. Its subject, reflected in the title "Sciences and Empires", is not a currently-accepted sub-discipline of the history of science; rather, it refers to a set of questions which found autonomy only recently. The terminology was strongly debated by the participants and, as is frequently suggested in this book, awaits fuller clarification.
Download or read book Vinegars of the World written by Laura Solieri and published by Springer Science & Business Media. This book was released on 2009-08-29 with total page 305 pages. Available in PDF, EPUB and Kindle. Book excerpt: Vinegars can be considered as acidic products of special importance for the enri- ment of our diet, and resulting from the desired or controlled oxidation of ethanol containing (liquid) substrates. The traditional use and integration of vinegars in numerous cultures can be traced back to ancient times. In fact, the cultural heritage of virtually every civilization includes one or more vinegars made by the souring action (of micro-organisms) following alcoholic fermentation. It has been do- mented that the Egyptians, Sumerians and Babylonians had experience and tech- cal knowledge in making vinegar from barley and any kind of fruit. Vinegar was very popular both in ancient Greece and Rome, where it was used in food prepa- tions and as remedy against a great number of diseases. In Asia, the first records about vinegar date back to the Zhou Dynasty (1027-221 BC) and probably China’s ancient rice wines may have originally been derived from fruit, for which (malted) rice was substituted later. The historical and geographical success of vinegars is mainly due to the low technology required for their production, and to the fact that several kinds of raw materials rich in sugars may easily be processed to give vinegar. In addition, vi- gars are well-known and accepted as safe and stable commodities that can be c- sumed as beverages, health drinks or added to food as preservatives or as flavo- ing agents.
Download or read book The Food Safety Information Handbook written by Cynthia A. Roberts and published by Greenwood. This book was released on 2001-07-30 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Outbreaks of E. Coli and Salmonella from eating tainted meat or chicken and Mad Cow Disease have consumers and the media focused on food safety-related topics. This handbook aimed at students as well as consumers is an excellent starting point for locating both print and electronic resources with timely information about food safety issues, organizations and associations, and careers in the field.
