National Bibliography of Barbados PDF Download

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Category : Barbados
Languages : en
Pages : 462

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Book Description
A subject list of books received in the Public Library in compliance with the legal deposit laws; and of books of Barbadian authorship printed abroad.

Author: Caribbean Community. Secretariat. Library
Publisher:
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Category : Caribbean Area
Languages : en
Pages : 350

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Category : Food
Languages : en
Pages : 1086

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Book Description
Monthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.

Author: Axtell, B.
Publisher: CTA
ISBN: 9290812753
Category : Business & Economics
Languages : en
Pages : 197

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Book Description
This second publication in the CTA series of food processing manuals, compiled by contributors from several developing countries, covers markets and marketing for meat and fish, planning production, meat processing, fish processing, quality assurance and legislation, and financial management (See also 1041, 1176).

Author: David Alan Grier
Publisher: Princeton University Press
ISBN: 1400849365
Category : Science
Languages : en
Pages : 423

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Book Description
Before Palm Pilots and iPods, PCs and laptops, the term "computer" referred to the people who did scientific calculations by hand. These workers were neither calculating geniuses nor idiot savants but knowledgeable people who, in other circumstances, might have become scientists in their own right. When Computers Were Human represents the first in-depth account of this little-known, 200-year epoch in the history of science and technology. Beginning with the story of his own grandmother, who was trained as a human computer, David Alan Grier provides a poignant introduction to the wider world of women and men who did the hard computational labor of science. His grandmother's casual remark, "I wish I'd used my calculus," hinted at a career deferred and an education forgotten, a secret life unappreciated; like many highly educated women of her generation, she studied to become a human computer because nothing else would offer her a place in the scientific world. The book begins with the return of Halley's comet in 1758 and the effort of three French astronomers to compute its orbit. It ends four cycles later, with a UNIVAC electronic computer projecting the 1986 orbit. In between, Grier tells us about the surveyors of the French Revolution, describes the calculating machines of Charles Babbage, and guides the reader through the Great Depression to marvel at the giant computing room of the Works Progress Administration. When Computers Were Human is the sad but lyrical story of workers who gladly did the hard labor of research calculation in the hope that they might be part of the scientific community. In the end, they were rewarded by a new electronic machine that took the place and the name of those who were, once, the computers.

Author: John Cousins
Publisher: Hodder Education
ISBN: 1471807975
Category : Cooking
Languages : en
Pages : 580

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Book Description
Understand both the key concepts and modern developments within the global food and beverage service industry with this new edition of the internationally respected text. An invaluable reference for trainers, practitioners and anyone working towards professional qualifications in food and beverage service, this new edition has been thoroughly updated to include a greater focus on the international nature of the hospitality industry. In addition to offering broad and in-depth coverage of concepts, skills and knowledge, it explores how modern trends and technological developments have impacted on food and beverage service globally. - Covers all of the essential industry knowledge, from personal skills, service areas and equipment, menus and menu knowledge, beverages and service techniques, to specialised forms of service, events and supervisory aspects - Supports a range of professional food and beverage service qualifications, including foundation degrees or undergraduate programmes in restaurant, hotel, leisure or event management, as well as in-company training programmes - Aids visual learners with over 200 photographs and illustrations demonstrating current service conventions and techniques

Author:
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Category :
Languages : en
Pages : 20

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Author: Mack R. Herring
Publisher:
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Category : Aeronautics
Languages : en
Pages : 510

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Author: William Shurtleff
Publisher: Soyinfo Center
ISBN: 1928914403
Category : Fermented soyfoods
Languages : en
Pages : 360

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Book Description

Author: Katsuyoshi Nishinari
Publisher: John Wiley & Sons
ISBN: 1119430690
Category : Technology & Engineering
Languages : en
Pages : 422

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Book Description
A complete guide to the textural characteristics of an international array of traditional and special foods It is widely recognized that texture has an intrinsic relationship to food preference. A full understanding of its functions and qualities is, therefore, of crucial importance to food technologists and product developers, as well as those working towards the treatment of dysphagia. Textural Characteristics of World Foods is the first book to apply a detailed set of criteria and characteristics to the textures of traditional and popular foods from across the globe. Structuring chapters by region, its authors chart a journey through the textural landscapes of each continent’s cuisines, exploring the complex and symbiotic relationships that exist between texture, aroma, and taste. This innovative text: Provides an overview of the textural characteristics of a wide range of foods Includes descriptions of textures and key points of flavor release Examines the relationships between the texture, taste, and aroma of each food presented Is structured by geographic region Rich with essential insights and important research, Textural Characteristics of World Foods offers all those working in food science and development a better picture of texture and the multifaceted role it can play.