Author: Publisher:
ISBN:
Category : Dairy products
Languages : en
Pages : 522
Book Description
International IDF Standard
Author: The Comprehensive Guide to Levantine Arabic
Author: Mohammad K AyasehPublisher:
ISBN:
Category :
Languages : en
Pages : 262
Book Description
The Comprehensive Guide to Levantine Arabic is not intended only for Beginner Level students, but also to fill the gaps for any Arabic student at any level. This book facilitates both the acquisition and reinforcement of the Levantine Arabic language for students of all levels.1. Covers all of the essential linguistic needs of Colloquial Arabic students and helps them build a strong base in the spoken dialect.2. Simplifies and solidifies the way language instruction is provided to non-native speakers.3. Uses Deewan's very own "The Ladder of Words" technique.4. Encourages students to build on the vocabulary and structures from prior lessons in each subsequent lesson.5. Includes an audio CD for students to follow.6. Incorporates practice exercises for listening and speaking comprehension to maximize understanding and retention.7. Is user-friendly for all students, including those with and without a teacher.8. Has been created for Arabic students of any level.
Chemical Analysis in Complex Matrices
Author: Malcolm R. SmythPublisher: Ellis Horwood
ISBN:
Category : Mathematics
Languages : en
Pages : 304
Book Description
Demonstrates how the biological techniques of analytical chemistry can be used to overcome problems in the analysis of complex matrices such as adhesives, alcoholic beverages, samples taken from the atmosphere, forensic samples, biological fluids and pharmaceuticals.
Interlaboratory Collaborative Studies
Author: International Dairy FederationPublisher:
ISBN:
Category : Dairy products
Languages : en
Pages : 110
Book Description
Bulletin
Author: Guidelines for the Dairy Industry Relating to Sanitation and Milk Quality
Author: The Milk Fat Globule
Author: H. MulderPublisher:
ISBN: 9789022004708
Category : Milkfat
Languages : en
Pages : 296
Book Description
Recombination of Milk and Milk Products
Author: Levantine Arabic Verbs
Author: Matthew AldrichPublisher: Lingualism.com
ISBN:
Category : Foreign Language Study
Languages : en
Pages : 169
Book Description
Levantine Arabic Verbs will help learners of all levels master verb conjugation and natural pronunciation. Bonus: Free audio tracks available to download and stream from www.lingualism.com. Features include: • 100+ conjugation tables of some of the most common verbs (and 'pseudo-verb' prepositional phrases) used in daily language. • Phonemic transcription alongside the Arabic script in the conjugation tables to aid in accurate pronunciation and help learners get used to Arabic script as written for the dialect. • Usage notes. • Example sentences under each conjugation table with the verbs in various persons and tenses, demonstrating different meanings and idiomatic uses. • All conjugated verb forms in all tables and example sentences appear on the downloadable audio tracks, spoken by a native speaker from Lebanon. • Grammar reference for Levantine verbs (forms and uses of tenses and moods, negative verbs, compound tenses, etc.) • Indexes with 750 more verbs which can be conjugated using the conjugation tables as models. • Supplementary Anki flashcards with audio are available separately at www.lingualism.com.
Analytical Methods for Food and Dairy Powders
Author: Pierre SchuckPublisher: John Wiley & Sons
ISBN: 1118307429
Category : Technology & Engineering
Languages : en
Pages : 253
Book Description
Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise them for storage or transport. These powders are in high demand for use as ingredients and as food products in their own right, and are of great economic importance to the food and dairy industry worldwide. Today, the ability to control food and dairy powder quality is a source of key competitive advantage. By varying the dehydration process design, and by controlling the technological and thermodynamic parameters during dehydration, it is possible for manufacturers to engineer the biochemical, microbiological and physical characteristics of the food powder to meet their specific product requirements. This book provides an overview of the existing, adapted or new techniques used to analyse safety and quality in modern food and dairy powders. Based on original research by the authors, the book uses 25 commercial dairy and non-dairy powders to illustrate a range of biochemical and physical methods used to evaluate and characterise powdered food products. Written from a practical perspective, each chapter focuses on a particular analytical technique, outlining the purpose, definition and principle of that method. The authors guide the reader through all of the instruments needed, the safety measures required, and the correct procedures to follow to ensure successful analysis. Instructions on accurate measurement and expression of results are included, and each chapter is richly illustrated with original data and worked examples. Analytical Methods for Food and Dairy Powders is a unique step-by-step handbook, which will be required reading for anyone involved in the development and manufacture of powdered food products. Food and dairy scientists based in industry will find it essential for new product development and improved quality control, while researchers in the laboratory will especially value the new techniques it comprises.