Author: Publisher:
ISBN:
Category : Physics
Languages : en
Pages : 496
Book Description
Revista mexicana de física
Author: Host Bibliographic Record for Boundwith Item Barcode 30112044669122 and Others
Author: Plant Physiology
Author: Frank B. SalisburyPublisher: Ancestry Publishing
ISBN: 9781593312930
Category : Nature
Languages : en
Pages : 520
Book Description
The text provides a broad explanation of the physiology for plants (their functions) from seed germination to vegetative growth, maturation, and flowering. It presents principles and results of previous and ongoing research throughout the world.
LEV
Author: Publisher:
ISBN:
Category : Catalogs, Publishers'
Languages : es
Pages : 1418
Book Description
Handbook of Meat, Poultry and Seafood Quality
Author: Leo M. L. NolletPublisher: John Wiley & Sons
ISBN: 0470276541
Category : Technology & Engineering
Languages : en
Pages : 739
Book Description
The Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and processed muscle foods, especially sensory attributes and flavors. Following sections discuss factors affecting the quality of beef, pork, poultry, and seafood. Under each muscle food, some or all of the following factors affecting the quality are discussed:.:.; additives.; aroma.; color.; contaminants.; flavors.; microbiology.; moisture.; mouthfeel.; nutrition.; packaging.; safety.; sensory attributes.; shelf-life.; stability.; tainting.; t.
The Publishers' Trade List Annual
Author: Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 1470
Book Description
Curso Cero de Matemáticas y Física
Author: Gabriel Fernández CalvoPublisher: Lulu.com
ISBN: 1291196072
Category :
Languages : es
Pages : 172
Book Description
Shallow Geothermal Energy
Author: Alejandro García GilPublisher: Springer Nature
ISBN: 3030922588
Category : Science
Languages : en
Pages : 362
Book Description
This book is the outcome of more than a decade of research and technical development activities at Spain’s Geological Survey (IGME) concerning shallow geothermal energy, which were pursued in collaboration with other public bodies and European entities. It presents a compilation of papers on the theoretical foundations of, and practical aspects needed to understand the thermal regime of the topmost subsoil, up to 400 m deep, and the exceptional properties that this underground environment offers, which make it the ideal thermal reservoir for heating, ventilation, and air conditioning (HVAC). In the book’s first section, the basic theory of thermodynamics as applied to shallow geothermal energy, heat transfer and fluid mechanics in the geological porous medium is developed. The nature of the subsoil’s thermal regime in general and in the urban environment in particular is described. The second section introduces readers to the fundamental aspects of thermal installations equipped with geothermal heat pumps, describes the types of geothermal exchangers most commonly used, and reviews the techniques used to obtain the thermal parameters of the terrain. It also discusses the potential environmental impacts of shallow geothermal activity and corresponding management strategies, as well as the legal aspects of its regulation for the governance of shallow geothermal resources in the EU in general and Spain in particular. In closing, the book highlights examples of the methodologies’ applications, developed by IGME in the city of Zaragoza and the Canary Islands. The theoretical foundations, systematics and concrete applications make the book a valuable reference source for hydrogeologists, engineers and specialized technicians alike.
Fundamentals of Modern Physics
Author: Robert M. EisbergFood Biochemistry and Food Processing
Author: Y. H. HuiPublisher: John Wiley & Sons
ISBN: 0470276347
Category : Technology & Engineering
Languages : en
Pages : 786
Book Description
The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, lead editor Y.H. Hui has assembled over fifty acclaimed academicians and industry professionals to create this indispensable reference and text on food biochemistry and the ever-increasing development in the biotechnology of food processing. While biochemistry may be covered in a chapter or two in standard reference books on the chemistry, enzymes, or fermentation of food, and may be addressed in greater depth by commodity-specific texts (e.g., the biotechnology of meat, seafood, or cereal), books on the general coverage of food biochemistry are not so common. Food Biochemistry and Food Processing effectively fills this void. Beginning with sections on the essential principles of food biochemistry, enzymology and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Later sections address the biochemistry and processing aspects of food fermentation, microbiology, and food safety. As an invaluable reference tool or as a state-of-the-industry text, Food Biochemistry and Food Processing fully develops and explains the biochemical aspects of food processing for scientist and student alike.