La Medicina y la Ingeniería en la Sanidad ambiental PDF Download

Author: José Paz Maroto
Publisher: Real Academia Nac. Medicina
ISBN:
Category :
Languages : es
Pages : 54

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Author:
Publisher:
ISBN:
Category :
Languages : es
Pages : 372

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Author: Molina Acosta, Lizeth del Carmen
Publisher: Universidad de la Salle
ISBN: 9585148137
Category : Science
Languages : es
Pages : 46

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La obra busca introducir a los estudiantes de Ingeniería Ambiental y Sanitaria en las temáticas y dinámicas académicas de la carrera, con el fin de acercarlos al conocimiento y desempeño de la labor y ejercicio como ingenieros. Para ello, el texto resuelve inquietudes tales como ¿qué es la Ingeniería Ambiental y Sanitaria? y ¿cuáles son sus áreas de estudio?; además, abarca temas de responsabilidad social y ética en la ingeniería. Para finalizar, se incluyen actividades y proyectos de fácil comprensión y realización; con miras a generar inquietud y sensibilidad en los estudiantes, que les permitan aprender a contextualizar la problemática ambiental que los rodea y de esta manera consolidar su perfil vocacional.

Author: Marcos Cueto
Publisher: Taylor & Francis
ISBN: 1351882899
Category : Business & Economics
Languages : en
Pages : 187

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This investigation of the history of epidemics in various parts of Peru during the twentieth century opens up a new field for Latin American studies to include health and disease. These are important areas of the past that enable us to understand better the living conditions of people, the role of state authority and the dynamics of social movement.

Author: National Library of Medicine (U.S.)
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 1332

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Author: Reunion Latinoamericana de Escuelas de Ingenieria Sanitaria y Ambiental, 6
Publisher:
ISBN:
Category :
Languages : es
Pages : 36

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Author: World Health Organization
Publisher:
ISBN:
Category : Drinking water
Languages : en
Pages : 148

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Author: National Library of Medicine (U.S.)
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 558

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First multi-year cumulation covers six years: 1965-70.

Author: Pan American Health Organization
Publisher: Pan American Health Org
ISBN: 9275315752
Category : America
Languages : en
Pages : 141

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This work is aimed primarily at health sector professionals who participate in disaster preparedness, response, and mitigation. The intersectoral perspective is now so essential, however, that anyone interested in disaster reduction will find here a useful primer. Public health students and professors also can rely on this book as a manual for formal or informal courses.

Author: Paulo E.S. Munekata
Publisher: CRC Press
ISBN: 1000428311
Category : Technology & Engineering
Languages : en
Pages : 479

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The processing of pork is a common technological practice that modifies the taste, flavor, texture and color of raw pork meat. Due to pork’s accessible price and versatility, the manufacture of pork products to offer a variety of options to consumers is an important strategy of the meat industries in this sector to improve profits and expand into new markets at the local, regional and international levels. The diversity of pork products reflects the diversity and history of many local cultures around the world, as well as a growing interest in preserving traditional processing practices. Pork: Meat Quality and Processed Meat Products delves into the various kinds of pork and the methods used to prepare it for consumption, including fresh meat products, fermented sausages, dry-cured products, blood sausages and cooked sausages. Each category starts with a specific raw material (entire cut vs. minced pork meat) to which is added a unique combination of ingredients (e.g., sodium chloride, starter cultures, blood, seasoning and spices). The method of processing (such as salting, drying, thermal processing and fermenting) takes consumer tastes and storage needs into account, as well as how each product will be consumed (cooked, sliced, spread and as an ingredient in other dishes, for instance). Consequently, a wide range of products made from pork are currently being produced worldwide. Added to this is the increasing importance of ingredients and health factors to consumers; the resulting demand for products that address specific health concerns is having a significant impact on research into and the production of pork meat products. Key Features: Comprehensively presents and discusses the wealth of information about pork products Includes specific details about the processing, quality of final products and innovation in the industry Presents innovative, health-oriented approaches to making traditional and commercial pork products Discusses healthier pork meat products that address consumer trends and government recommendations The production of health-oriented pork products is an emerging and promising investigation area with a direct impact on the currect market for meat products.