Автор: P. Fellows Название: Processing for Prosperity ISBN: 9251070660 ISBN-13(EAN): 9789251070666 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 20330.00 T Наличие на складе: Невозможна поставка. Описание: Small-scale food processing can create diversified incomes and employment for farmers in rural villages and brings many different benefits to communities. The booklet is focused on promoting processing enterprises as a successful diversification enterprise for small-scale farmers. It is intended for advisers, government officials, community leaders and development agency staff, who work with small-scale farmers in low- and middle-income countries.
Автор: Khan, Zakir Showkat ; Ahmad Wani, Sajad ; Fayaz, S Название: Novel Plant Protein Processing: Developing the Foods of the Future ISBN: 1032438169 ISBN-13(EAN): 9781032438160 Издательство: Taylor&Francis Рейтинг: Цена: 193950.00 T Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Guerindon, Pierre C. Название: Continuous Flow Manufacturing ISBN: 0824796551 ISBN-13(EAN): 9780824796556 Издательство: Taylor&Francis Рейтинг: Цена: 153120.00 T Наличие на складе: Есть у поставщика Поставка под заказ.
Название: Konjac Glucomannan ISBN: 1138367176 ISBN-13(EAN): 9781138367173 Издательство: Taylor&Francis Рейтинг: Цена: 183750.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This is the first book in English that collects and synthesizes all the information on Konjac Glucomannan, a high-molecular-weight, water-soluble, non-cellulosic polysaccharide. The book introduces konjac, and glucomannan extracted from konjac, discussing its origin, evolution, cultivation, industrial production, and potential food applications.
Автор: Timings Название: Basic Manufacturing, 3rd ed ISBN: 1138177512 ISBN-13(EAN): 9781138177512 Издательство: Taylor&Francis Рейтинг: Цена: 148010.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Basic Manufacturing has already established itself as a core text for manufacturing courses in Further Education. The new edition has been revised to be fully in line with the new Vocational GCSE in Manufacturing from Edexcel, covering the three compulsory units of this scheme, and will continue to act as a core text for Intermediate GNVQ. Coverage of the two schemes is combined throughout the text, yet each chapter clearly illustrates which sections map to which units within the two scheme specifications.
The author's approach is student-centred with self-check questions and activities provided throughout. As a result, the book is well suited to independent study. It is also clearly written to appeal to students of all abilities. Review questions are provided at the end of each chapter to consolidate learning and give practice for external assessments. The third edition contains a brand new chapter to cater for the examinable part of the GCSE syllabus (Unit 3), which includes case studies in the six sectors covered in the scheme: food and drink/biological and chemical; printing and publishing/paper and board; textiles and clothing; engineering fabrication; mechanical/automotive engineering; electrical and electronic engineering/computer/process control/telecommunications. The book is an excellent, readable introduction to the technical and business aspects of the manufacturing industry that will be invaluable for students on a wide range of courses, including City and Guilds certificates. It also provides a good grounding for students embarking on higher-level programmes within Manufacturing. Roger Timings is one of the UK's leading authors of textbooks on manufacturing and engineering.
Автор: A. David Bonnell Название: Quality Assurance in Seafood Processing: A Practical Guide ISBN: 0442008791 ISBN-13(EAN): 9780442008796 Издательство: Springer Рейтинг: Цена: 121890.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This is a practical "how-to" guide that enables the reader to design and implement a quality programme in any seafood processing operation.
Автор: N. Manivasakam Название: Treatment of Textile Processing Effluents ISBN: 0820601756 ISBN-13(EAN): 9780820601755 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 145070.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This book is written with the intention of providing textile processors with a clear picture of the effluents emerging from their industry, and to have a suitable treatment system that works efficiently and economically.
Автор: Kalita Kanak, Ghadai Ranjan Kumar, Gao Xiao-Zhi Название: Data-Driven Optimization of Manufacturing Processes ISBN: 1799872076 ISBN-13(EAN): 9781799872078 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 152460.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Presents the latest research on the application of state-of-the-art computational intelligence techniques from both the predictive modelling and optimization viewpoint in both soft computing approaches and machining processes.
Автор: Dhull, Sanju Bala ; Bains, Aarti ; Chawla, Prince Название: Pseudocereals: Production, Processing, and Nutrition ISBN: 1032350962 ISBN-13(EAN): 9781032350967 Издательство: Taylor&Francis Рейтинг: Цена: 168430.00 T Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: J P Kerry Название: Meat Processing, ISBN: 1855735830 ISBN-13(EAN): 9781855735835 Издательство: Elsevier Science Рейтинг: Цена: 207730.00 T Наличие на складе: Поставка под заказ. Описание: With its distinguished editors and International team of contributors, Meat processing reviews the latest research on what defines and determines meat quality, and how it can be maintained or improved during processing. Meat processing will be a standard reference for all those involved in the meat industry and meat research.
Автор: Walker Zachary Название: Food Processing: Principles, Technologies and Applications ISBN: 1641724870 ISBN-13(EAN): 9781641724876 Издательство: Неизвестно Рейтинг: Цена: 150200.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Food processing is the set of techniques and operations, which are used in the transformation of raw ingredients into food that are suitable for consumption. It includes complex industrial methods for making convenience foods. Food processing is classified into primary, secondary and tertiary food processing. Primary food processing converts agricultural products into a product, which can be consumed. Secondary food processing produces food which are ready to use, for example, baked bread. Commercial production of processed food is known as tertiary food processing. Common techniques of food processing include fermentation, liquefaction, pasteurization, food irradiation, etc. This book outlines the processes and applications of food processing in detail. The topics included herein on food processing are of utmost significance and bound to provide incredible insights to readers. Those in search of information to further their knowledge will be greatly assisted by this book.
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