Abiotic stresstolerannce in plants / Rai,Ashwani.K

Public ISBD Titre : Abiotic stresstolerannce in plants Type de document : texte imprimé Auteurs : Rai,Ashwani.K Editeur : Dordrecht : Springer Année de publication : 2006 Présentation : ill. Format : 25Ccm. ISBN/ISSN/EAN : 978-1-4020-4388-8 Langues : Français (fre) Catégories : PHYTOTECHNIE Mots-clés : Plantes Index. décimale : PHYTOTECHNIE 632 Abiotic stresstolerannce in plants [texte imprimé] / Rai,Ashwani.K . - Dordrecht : Springer, 2006 . -  : ill. ; 25Ccm. ISBN : 978-1-4020-4388-8 Langues : Français (fre) Catégories : PHYTOTECHNIE Mots-clés : Plantes Index. décimale : PHYTOTECHNIE 632

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Fundamentals of Food Process Engineering. / Romeo T. Toledo 

Public ISBD Titre : Fundamentals of Food Process Engineering. Type de document : texte imprimé Auteurs : Romeo T. Toledo, Auteur ; Rakesh K. Singh, Auteur Editeur : Dordrecht : Springer Année de publication : 2018 Importance : 449p. Format : 25cm. ISBN/ISSN/EAN : 9783319900971* Langues : Anglais (eng) Mots-clés : Process Engineering Index. décimale : 664 Alimentaire Résumé : livraison GRATUITE en points de retrait éligibles, à sélectionner lors du paiement. Détails Thoroughly updated Several new and re-organized sections Every food science student must take a food engineering class Fundamentals of Food Process Engineering. [texte imprimé] / Romeo T. Toledo, Auteur ; Rakesh K. Singh, Auteur . - Dordrecht : Springer, 2018 . - 449p. ; 25cm. ISSN : 9783319900971* Langues : Anglais (eng) Mots-clés : Process Engineering Index. décimale : 664 Alimentaire Résumé : livraison GRATUITE en points de retrait éligibles, à sélectionner lors du paiement. Détails Thoroughly updated Several new and re-organized sections Every food science student must take a food engineering class

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HACCP / Sara Mortimore

Public ISBD Titre : HACCP : A Practical Apporoach Type de document : texte imprimé Auteurs : Sara Mortimore, Auteur ; Carol Wallace, Auteur Editeur : Dordrecht : Springer Année de publication : 2013 ISBN/ISSN/EAN : 9781461450276* Langues : Anglais (eng) Mots-clés : HACCP over the last 15 years. -Sécurité sanitaire des aliments. -Limite critique. -CCP (Critical Control Point) / Point Critique. Index. décimale : 664 Alimentaire Résumé : HACCP: A Practical Approach, 3rd edition has been updatedto include the current best practice and new developments in HACCP application since the last edition was published in 1998. This book is intended to be a compendium of up-to-date thinking and best practice approaches to the development, implementation, and maintenance of HACCP programs for food safety management. Introductory chapters set the scene and update the reader on developments on HACCP over the last 15 years. The preliminary stages of HACCP, including preparation and planning and system design, are covered first, followed by a consideration of food safety hazards and their control. Prerequisite program coverage has been significantly expanded in this new edition reflecting its development as a key support system for HACCP. HACCP : A Practical Apporoach [texte imprimé] / Sara Mortimore, Auteur ; Carol Wallace, Auteur . - Dordrecht : Springer, 2013. ISSN : 9781461450276* Langues : Anglais (eng) Mots-clés : HACCP over the last 15 years. -Sécurité sanitaire des aliments. -Limite critique. -CCP (Critical Control Point) / Point Critique. Index. décimale : 664 Alimentaire Résumé : HACCP: A Practical Approach, 3rd edition has been updatedto include the current best practice and new developments in HACCP application since the last edition was published in 1998. This book is intended to be a compendium of up-to-date thinking and best practice approaches to the development, implementation, and maintenance of HACCP programs for food safety management. Introductory chapters set the scene and update the reader on developments on HACCP over the last 15 years. The preliminary stages of HACCP, including preparation and planning and system design, are covered first, followed by a consideration of food safety hazards and their control. Prerequisite program coverage has been significantly expanded in this new edition reflecting its development as a key support system for HACCP.

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Modern Food Analysis / Frank L Leslie Hart 

Public ISBD Titre : Modern Food Analysis Type de document : texte imprimé Auteurs : Frank L Leslie Hart, Auteur ; Johnstone Fisher Harry, Auteur Editeur : Dordrecht : Springer Année de publication : 2013 Importance : 532p. Format : 28cm. ISBN/ISSN/EAN : 9783642875236* Langues : Français (fre) Mots-clés : Food Analysis Index. décimale : 664 Alimentaire Résumé : livraison GRATUITE en points de retrait éligibles, à sélectionner lors du paiement. Détails When the present authors entered govern- in essence a modern version of "Leach". It mental service, food chemists looked for differs from that book in that familiarity with the everyday practices of analytical chemistry, guidance to one book, Albert E. Leach's Food Inspection and Analysis, of which the fourth and the equipment of a modern food labora- tory, is assumed. We have endeavored to revision by Andrew L. Winton had appeared in 1920. Twenty-one years later the fourth bring it up-to-date both by including newer (and last) edition of A. G. Woodman's Food methods where these were believed to be superior, and by assembling much new Analysis, which was a somewhat condensed text along the same lines, was published. analytical data on the composition of In the 27 years that have elapsed since the authentie sam pies of the various classes of appearance of Woodman's book, no Ameri- foods. Many of the methods described herein can text has been published covering the same were tested in the laboratory of one of the field to the same completeness. Of course, authors, and several originated in that editions of Official Methods 0/ Analysis 0/ the laboratory. In many cases methods are accompanied by notes on points calling for Association 0/ Official Agricultural Chemists have regularly succeeded each other every special attention when these methods are five years, as have somewhat similar publica- used Modern Food Analysis [texte imprimé] / Frank L Leslie Hart, Auteur ; Johnstone Fisher Harry, Auteur . - Dordrecht : Springer, 2013 . - 532p. ; 28cm. ISSN : 9783642875236* Langues : Français (fre) Mots-clés : Food Analysis Index. décimale : 664 Alimentaire Résumé : livraison GRATUITE en points de retrait éligibles, à sélectionner lors du paiement. Détails When the present authors entered govern- in essence a modern version of "Leach". It mental service, food chemists looked for differs from that book in that familiarity with the everyday practices of analytical chemistry, guidance to one book, Albert E. Leach's Food Inspection and Analysis, of which the fourth and the equipment of a modern food labora- tory, is assumed. We have endeavored to revision by Andrew L. Winton had appeared in 1920. Twenty-one years later the fourth bring it up-to-date both by including newer (and last) edition of A. G. Woodman's Food methods where these were believed to be superior, and by assembling much new Analysis, which was a somewhat condensed text along the same lines, was published. analytical data on the composition of In the 27 years that have elapsed since the authentie sam pies of the various classes of appearance of Woodman's book, no Ameri- foods. Many of the methods described herein can text has been published covering the same were tested in the laboratory of one of the field to the same completeness. Of course, authors, and several originated in that editions of Official Methods 0/ Analysis 0/ the laboratory. In many cases methods are accompanied by notes on points calling for Association 0/ Official Agricultural Chemists have regularly succeeded each other every special attention when these methods are five years, as have somewhat similar publica- used

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