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Author: Association of Research Libraries. Systems and Procedures Exchange Center
Publisher: Association of Research Libr
ISBN:
Category : Academic libraries
Languages : en
Pages : 140
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Book Description
Author: Association of Research Libraries. Systems and Procedures Exchange Center
Publisher: Association of Research Libr
ISBN:
Category : Academic libraries
Languages : en
Pages : 140
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Book Description
Author: Sherelyn Ogden
Publisher: American Alliance of Museums
ISBN:
Category : Architecture
Languages : en
Pages : 408
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Book Description
Provides a sample plan, guidelines, checklist and a Microsoft Word diskette containing worksheets for long-range preservation planning.
Author:
Publisher:
ISBN:
Category : Photography
Languages : en
Pages : 138
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Book Description
Author:
Publisher: Jeffrey Frank Jones
ISBN:
Category :
Languages : en
Pages : 1366
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Book Description
Over 1,300 total pages ... INTRODUCTION Food is surrounded by dangerous agents and conditions that can make people ill. As multiple handling and modern processing methods lengthen the journey from farm to table, the opportunities for food to become contaminated and/or spoiled increase. The veterinary food inspection specialist helps protect the food utilized by the military by insuring sanitary control of food establishments handling food for military use. This course discusses these sanitary controls. Foods undergo deterioration of varying degrees in their sensory characteristics, nutritional value, safety, and aesthetic appeal. Most foods, from the time they are harvested, slaughtered, or manufactured, undergo progressive deterioration that, depending upon the food, may be very slow or so rapid as to render the food virtually useless in a matter of hours. This presents a problem to the Department of Defense because food supplies have to be purchased well in advance of anticipated usage. Large quantities of food are lost each year due to deterioration. The problem is due to the perishable nature of food, as well as to the rather lengthy Defense subsistence supply chain. Due to these factors, veterinary food inspection specialists are tasked with recognizing deterioration in subsistence and making recommendations to preclude public health problems and financial losses to the Government. How do bacteria reproduce? Does the bacterial cell contain a nucleus? What are the shapes of bacteria? If you cannot answer these questions now, you should be able to when you have completed this course, and you should also know the answers to many other questions. For those of you who already know this material, let it serve as a review. Why are we interested in bacteria? Because some bacteria are capable of waging war on the human race and some bacteria are capable of benefiting our lives. We need to know the difference. Bacteria are microorganisms and microorganisms are the smallest of all organisms; for example, 2,000 of them can be lined up across the head of a common pin. In this subcourse, we will be concerned with those tiny organisms that are unfriendly, because they are responsible for a large percentage of spoilage in foods. We believe it is important to know about those microorganisms that cause food deterioration so that we can eliminate deterioration in foods before it occurs.
Author: Nelly Balloffet
Publisher: ALA Editions
ISBN: 9780838910054
Category : Language Arts & Disciplines
Languages : en
Pages : 0
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Book Description
For any library, archive, or historical society committed to getting materials back into circulation as quickly as possible, this reference offers a one-stop solution. From the issues relevant to directors to hands-on instructions for technicians, it's an excellent reference for the entire library.
Author: Northeast Document Conservation Center
Publisher:
ISBN:
Category : Language Arts & Disciplines
Languages : en
Pages : 444
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Book Description
Provides the basic, practical information needed to plan and implement sound collections care programs or incorporate preservation principles into an existing program.
Author:
Publisher: Association of Research Libr
ISBN:
Category : Academic libraries
Languages : en
Pages : 138
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Book Description
Author: Association of Research Libraries
Publisher: American Library Association
ISBN: 9780838906538
Category : Language Arts & Disciplines
Languages : en
Pages : 432
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Book Description
This guide presents information on planning and managing microfilming projects, incorporating co-operative programmes, service bureaux and the impact of automation for library staff with deteriorating collections.
Author: Dennis R. Heldman
Publisher: Academic Press
ISBN: 9780080919652
Category : Technology & Engineering
Languages : en
Pages : 368
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Book Description
The preservation processes for foods have evolved over several centuries, but recent attention to non-thermal technologies suggests that a new dimension of change has been initiated. The new dimension to be emphasized is the emerging technologies for preservation of foods and the need for sound base of information to be developed as inputs for systematic process design. The focus of the work is on process design, and emphasizes the need for quantitative information as inputs to process design. The concepts presented build on the successful history of thermal processing of foods and use many examples from these types of preservation processes. Preservation of foods by refrigeration, freezing, concentration and dehydration are not addressed directly, but many of the concepts to be presented would apply. Significant attention is given to the fate of food quality attributes during the preservation process and the concept of optimizing process parameters to maximize the retention of food quality. Focuses on Kinetic Models for Food Components Reviews Transport Models in Food Systems Asseses Process Design Models
Author: Carole Cancler
Publisher: Penguin
ISBN: 161564296X
Category : Cooking
Languages : en
Pages : 529
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Book Description
Learn to preserve your food at home with this ultimate guidebook! The Home Preserving Bible thoroughly details every type of preserving-for both small and large batches-with clear, step-by-step instructions. An explanation of all the necessary equipment and safety precautions is covered as well. But this must have reference isn't for the novice only; it's filled with both traditional and the latest home food preservation methods. More than 350 delicious recipes are included-both timeless recipes people expect and difficult-to-find recipes.
