Proceedings of the Fourth International Symposium on Persimmon PDF Download

Author: Elvio Bellini
Publisher:
ISBN: 9789066055421
Category : Kaki persimmon
Languages : en
Pages : 334

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Author: Max W. Williams
Publisher:
ISBN:
Category : Fruit
Languages : en
Pages : 262

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Author: Julio Retamales
Publisher:
ISBN:
Category : Kiwifruit
Languages : en
Pages : 376

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Book Description

Author: Alan P. George
Publisher:
ISBN:
Category : Acclimatization (Plants)
Languages : en
Pages : 264

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Book Description

Author: G. A. C. Beattie
Publisher: University of Western Sydney
ISBN: 1863419020
Category : Oil as pesticide
Languages : en
Pages : 645

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Book Description

Author: Hongbiao Ding
Publisher: World Scientific
ISBN: 9813100389
Category : Technology & Engineering
Languages : en
Pages : 320

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Book Description
The Proceedings of the 2015 International Conference on Food Hygiene, Agriculture and Animal Science provides an all-encompassing review of each contributor's study in topics such as food hygiene, agriculture, animal science, animal histology and embryology, and livestock production systems.This book is not only a compilation and analysis of the existing theories and findings; it also places a strong emphasis on new investigations and experiments. Researchers, engineers, academics and industry professionals in the fields of agricultural science, food hygiene and animal science will find this book a valuable read and useful reference.

Author: British Library. Document Supply Centre
Publisher:
ISBN:
Category : Conference proceedings
Languages : en
Pages : 938

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Author: D. Michaelides
Publisher: Oxbow Books
ISBN: 1782972366
Category : Medical
Languages : en
Pages : 375

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Book Description
There are many recoverable aspects and indications concerning medicine and healing in the ancient past – from the archaeological evidence of skeletal remains, grave-goods comprising medical and/or surgical equipment and visual representations in tombs and other monuments thorough to epigraphic and literary sources. The 42 papers presented here cover many aspects medicine in the Mediterranean world during Antiquity and early Byzantine times, bringing together both internationally established specialists on the history of medicine and researchers in the early stages of their career. The contributions are grouped under a series of headings: medicine and archaeology; media (online access to electronic corpus); the Aegean; medical authors/schools of medicine; surgery; medicaments and cures; skeletal remains; new research in Cyprus; Asklepios and incubation; and Byzantine, Arab and medieval sources. These subject areas are addressed through a combination of wide ranging archaeological and osteological data and the examination and interpretation of philosophical, literary and historiographical texts to provide a comprehensive suite of studies into early practices in this fundamental field of human experience.

Author: O. P. Chauhan
Publisher: CRC Press
ISBN: 1351869779
Category : Health & Fitness
Languages : en
Pages : 418

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Book Description
This book presents the latest developments in the area of non-thermal preservation of foods and covers various topics such as high-pressure processing, pulsed electric field processing, pulsed light processing, ozone processing, electron beam processing, pulsed magnetic field, ultrasonics, and plasma processing. Non-thermal Processing of Foods discusses the use of non-thermal processing on commodities such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products. Features: Provides latest information regarding the use of non-thermal processing of food products Provides information about most of the non-thermal technologies available for food processing Covers food products such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products Discusses the packaging requirements for foods processed with non-thermal techniques The effects of non-thermal processing on vital food components, enzymes and microorganisms is also discussed. Safety aspects and packaging requirements for non-thermal processed foods are also presented. Rounding out coverage of this technology are chapters that cover commercialization, regulatory issues and consumer acceptance of foods processed with non-thermal techniques. The future trends of non-thermal processing are also investigated. Food scientists and food engineers, food regulatory agencies, food industry personnel and academia (including graduate students) will find valuable information in this book. Food product developers and food processors will also benefit from this book.

Author: Ray Collins
Publisher:
ISBN:
Category : Kaki persimmon
Languages : en
Pages : 244

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Book Description