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Author: J. E. Purvis Publisher: CUP Archive ISBN: Category : Science Languages : en Pages : 392
Book Description
Excerpt from The Chemical Examination of Water, Sewage, Foods: And Other Substances The books included in the Series present in a useful and handy form the knowledge now available in many branches of the subject. They are written by experts, and the authors are occupied, or have been occupied, either in investigations connected with the various themes or in their application and administration. They include the latest scientific and practical information offered in a manner which is not too technical. The bibliographies contain references to the literature of each subject which will ensure their utility to the Specialist. It has been the desire of the editors to arrange that the books should appeal to various classes of readers and it is hoped that they will be useful to the medical profession at home and abroad, to bacteriologists and laboratory students, to municipal engineers and architects, to medical officers of health and sanitary in spectors and to teachers and administrators. Many of the volumes Will contain material Which will be suggestive and instructive to members of Public Health and Hygiene Committees and it is intended that they shall seek to influence the large body of educated and intelligent public opinion interested in the problems of public health. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: J. E. Purvis Publisher: CUP Archive ISBN: Category : Science Languages : en Pages : 392
Book Description
Excerpt from The Chemical Examination of Water, Sewage, Foods: And Other Substances The books included in the Series present in a useful and handy form the knowledge now available in many branches of the subject. They are written by experts, and the authors are occupied, or have been occupied, either in investigations connected with the various themes or in their application and administration. They include the latest scientific and practical information offered in a manner which is not too technical. The bibliographies contain references to the literature of each subject which will ensure their utility to the Specialist. It has been the desire of the editors to arrange that the books should appeal to various classes of readers and it is hoped that they will be useful to the medical profession at home and abroad, to bacteriologists and laboratory students, to municipal engineers and architects, to medical officers of health and sanitary in spectors and to teachers and administrators. Many of the volumes Will contain material Which will be suggestive and instructive to members of Public Health and Hygiene Committees and it is intended that they shall seek to influence the large body of educated and intelligent public opinion interested in the problems of public health. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: United States. Congress. House. Committee on Agriculture. Subcommittee on Dairy and Poultry Publisher: ISBN: Category : Food adulteration and inspection Languages : en Pages : 304
Author: Eugen Pauli Publisher: Cbi Publishing Company ISBN: Category : Cooking Languages : en Pages : 648
Book Description
Abstract: A foodservice reference source that covers principles of kitchen management and cookery, this edition is the first English version, based on the 7th German and 1st French editions. Included are the fundamentals of classical French cookery and the latest developments and trends in the foodservice industry. Descriptions and illustrations for all basic forms of food preparations are provided. The book is divided into 2 parts: 1) General theory and 2) Cookery. Part 1 covers: kitchen principles, foods, nutrition, menus, and accountability. Part 2 covers preparation of specific food types (e.g., sauces, salads, entrees). A glossary and references are included. This resource can be used in conjunction with the film series "The Modern Basics of Classical Cooking." (kbc).
Author: United States Public Health Service Publisher: Forgotten Books ISBN: Category : Reference Languages : en Pages : 392
Book Description
Excerpt from Annual Report of the Surgeon General of the Public Health Service of the United States: For the Fiscal Year 1918 Sir: In accordance with the act of July 1, 1902, I have the honor to submit for transmission to Congress the following report of the operations of the Public Health Service for the fiscal year ending June 30, 1918. This is the forty-seventh annual report of the service, covering the one hundred and twentieth year of its existence. The administrative organization of the bureau during the past fiscal year remained the same as in previous years. The following is a list of the divisions of the bureau through which the field work of the: service was conducted during the fiscal year. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Wayne Gisslen Publisher: John Wiley & Sons ISBN: 0470197528 Category : Cooking Languages : en Pages : 1121
Book Description
This is the best-selling undergraduate food preparation textbook in the marketplace. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow. Wayne Gisslen's reputation for being able to simply, yet comprehensively, communicate information to beginning chefs is unsurpassed. Professional Cooking, Seventh Edition includes videos that will help further illustrate the correct techniques in the kitchen. On top of that there are over 100 new recipes, some with particular emphasis on international cooking. Enhanced visual program includes over 220 new color photos, including plated dishes, procedures, and products. Approximately 100 new recipes have been added, for a total of 650 recipes plus another 600 variations. More focus on international recipes and variations. Enhanced topical coverage on such things as: food science, molecular gastronomy, international recipes, and culinary maths. Chapter 10, Understanding Meats, now includes all information on meat fabrication in one convenient place. Up-to-date nutrition guidelines. Thoroughly revised and enhanced CulinarE-Companion Recipe Management software contains all recipes from the book – and 90 bonus recipes. The software is available through download with the registration code in the back of the book.
Author: David Middleton Publisher: David Middleton ISBN: 1729436455 Category : Self-Help Languages : en Pages : 68
Book Description
People spend their whole lives accumulating wealth but our real currency in life is our strengths, connection and friendship; not money which can only get you so far. These valuable skills if discovered and properly developed can fund your desired lifestyle and lead you to greatness, without the need to spending up large. Instead of trying to trade your time in exchange for wages or a salary change your personal currency to your greatest strengths and improve your ability to connect with other people; and in so doing, win them over.
Author: J. E. Purvis
Author: J. E. Purvis
Author: United States. Congress. House. Committee on Agriculture. Subcommittee on Dairy and Poultry
Author: Eugen Pauli
Author: United States Public Health Service
Author: United States. Congress. House. Committee on Agriculture
Author: 
Author: 
Author: Wayne Gisslen
Author: David Middleton
Author: United States. Food Safety and Inspection Service. Standards and Labeling Division