Danny Fox ; Illustrated by Gunvor Edwards PDF Download
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Author: David Robert Alexander THOMSON
Publisher:
ISBN:
Category :
Languages : en
Pages : 123
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Book Description
Author: David Robert Alexander THOMSON
Publisher:
ISBN:
Category :
Languages : en
Pages : 123
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Book Description
Author: David Thomson
Publisher: Penguin Uk
ISBN: 9780140302592
Category : Fishers
Languages : en
Pages : 122
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Book Description
Author: David Thomson
Publisher:
ISBN:
Category :
Languages : en
Pages : 119
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Book Description
To restore his family to their peaceful existence, Danny Fox must outwit the wolves that invade their privacy.
Author: David Thomson
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Author: Thomas & Friends
Publisher:
ISBN: 9781760503062
Category :
Languages : en
Pages : 16
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Book Description
Travel with Thomas on his first ever adventure in New Zealand! Thomas can't believe his luck when The Fat Controller invites him on a holiday to New Zealand, and things get even more exciting when they arrive and begin exploring.
Author: Scott MacDonald
Publisher: Temple University Press
ISBN: 9781592134274
Category : Performing Arts
Languages : en
Pages : 332
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Book Description
Fascinating documentation of one of the most important film societies in American history.
Author: Library of Congress
Publisher:
ISBN:
Category : Catalogs, Subject
Languages : en
Pages : 1032
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Book Description
Author: Phil Baines
Publisher: Allen Lane
ISBN:
Category : Book covers
Languages : en
Pages : 260
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Book Description
Late in 1939 a chance meeting between Penguin founder, Allen Lane, and natural history publisher, Noel Carrington, changed the future of children's publishing with the formation of a series called Puffin Picture Books. The first four titles appeared in 1940 and the series quickly established a reputation for presenting children's non-fiction in a unique blend of editing and design. Puffin Story Books soon followed with the publication of Worzel Gummidge in 1941 and, like the original launch of Penguin itself, these story books appeared in the three horizontal stripe design. Looking back at seventy years of Puffin paperbacks, Phil Baines charts the development of Puffin and the role of illustrators and designers in creating and defining the identity of the Puffin list from the very first picture book through to modern day. Rich with stunning cover and inside illustrations, and filled with detail of individual titles, Phil discusses the changes in typography, illustration and printing techniques over Puffin's spectacular 70-year history. An extraordinary and beautiful book, this is a perfect companion to Penguin By Design.
Author: George Tobias Flom
Publisher:
ISBN:
Category : Norway
Languages : en
Pages : 416
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Book Description
Author: Fidel Toldrá
Publisher: John Wiley & Sons
ISBN: 0813821827
Category : Technology & Engineering
Languages : en
Pages : 582
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Book Description
This handbook comprehensively presents the current status of the manufacturing of the most important meat products. Editor and renowned meat expert Fidel Toldrá heads an international collection of meat scientists who have contributed to this essential reference book. Coverage is divided into three parts. Part one, Technologies, begins with discussions on meat chemistry, biochemistry and quality and then provides background information on main technologies involved in the processing of meat, such as freezing, cooking, smoking, fermentation, emulsification, drying and curing. Also included are key chapters on packaging, spoilage prevention and plant cleaning and sanitation. Part two, Products, is focused on the description of the manufacture of the most important products, including cooked and dry-cured hams, cooked and fermented sausages, bacon, canned meat, paté, restructured meats and functional meat products. Each chapter addresses raw materials, ingredients and additives, processing technology, main types of products, production data, particular characteristics and sensory aspects, and future trends. Part three, Controls, offers current approaches for the control of the quality and safety of manufactured meat products, with coverage including sensory evaluation; chemical and biological hazards including GMOs; HACCP; and quality assurance. This book is an invaluable resource for all meat scientists, meat processors, R&D professionals and product developers. Key features: Unparalleled international expertise of editor and contributing authors Addresses the state of the art of manufacturing the most important meat products Special focus on approaches to control the safety and quality of processed meats Extensive coverage of production technologies, sanitation, packaging and sensory evaluation
