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Author: [email protected] Publisher: Sinan İmam ISBN: Category : Languages : en Pages : 82
Book Description
Merhabalar çok değerli okurlar merakla beklediğiniz Salgın kitap serimizin 4. kitabı ile karşınızda olmanın heyecanını yaşıyorum. Serinin 4. Kitabında yine sizleri oldukça hızlı ve sarmal bir olay döngüsü beklediğini söyleyebilirim. Kitaba başlamadan önce hayal gücünüzün kapılarını ardına kadar açın ve arkanıza yaslanın zombilerle bir yandan savaşırken bir yandan psikolojinizi de sınamaya hazır mısınız?
Author: [email protected] Publisher: Sinan İmam ISBN: Category : Languages : en Pages : 82
Book Description
Merhabalar çok değerli okurlar merakla beklediğiniz Salgın kitap serimizin 4. kitabı ile karşınızda olmanın heyecanını yaşıyorum. Serinin 4. Kitabında yine sizleri oldukça hızlı ve sarmal bir olay döngüsü beklediğini söyleyebilirim. Kitaba başlamadan önce hayal gücünüzün kapılarını ardına kadar açın ve arkanıza yaslanın zombilerle bir yandan savaşırken bir yandan psikolojinizi de sınamaya hazır mısınız?
Author: Tiziana Fornari Publisher: Springer ISBN: 3319106112 Category : Technology & Engineering Languages : en Pages : 521
Book Description
The aim of this book is to present the fundamentals of high pressure technologies from the perspective of mass transfer phenomena and thermodynamic considerations. Novel food applications are exposed and their relation to chemical analysis, extraction, reaction and particle formation processes are outlined. The chapters are written by a diverse group of scientists with expertise in chemistry, food processes, analytical chemistry, chemical engineering and chemical engineering thermodynamics, and biotechnology. The mission of green food engineering is to promote innovative technologies that reduce or eliminate the use or generation of hazardous materials (solvents, reagents) in the design and operation of food related processes, with the view to improve food safety and quality. Several efficient, environmentally friendly and benign technologies based on the use of high pressure and green solvents have demonstrated to be sustainable alternatives to traditional processes in the food industry. Although hundreds of new ideas are being published in the open literature, reliable engineering tools to simulate and design those processes are still under development. High Pressure Fluid Technology for Green Food Processing presents in-depth analyses and outlines the ways towards their maturity. Tiziana Fornari, Research Institute of Food Science (CIAL) Universidad Autonoma de Madrid, Madrid, Spain Roumiana P. Stateva, Institute of Chemical Engineering, Bulgarian Academy of Sciences, Sofia, Bulgaria
Author: [email protected]
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Author: Sir James William Redhouse
Author: United States. Bureau of Animal Industry. Zoological Division
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Author: 
Author: Charles Wardell Stiles
Author: United States. Bureau of Animal Industry
Author: Daly Racing Form
Author: Tiziana Fornari
Author: United States. Patent Office