Volume Expansion of Acidproof Brick Exposed to 20 Wt Pct HC1 at 900 C PDF Download
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Author: James Philip Bennett
Publisher:
ISBN:
Category : Acid-resistant bricks
Languages : en
Pages : 16
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Book Description
Author: James Philip Bennett
Publisher:
ISBN:
Category : Acid-resistant bricks
Languages : en
Pages : 16
Get Book Here
Book Description
Author: James Philip Bennett
Publisher:
ISBN:
Category :
Languages : en
Pages : 7
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Book Description
Author: James Philip Bennett
Publisher:
ISBN:
Category : Acid-resistant bricks
Languages : en
Pages : 16
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Book Description
![Volume Expansion of Acid Proof Brick Exposed to 20 Wt Pct HCl at 90 [degrees] C. PDF](https://books.google.com/books/content/images/frontcover/PV7rjgEACAAJ?fife=w80-h100)
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 7
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Book Description
Author: United States. Bureau of Mines
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Author:
Publisher:
ISBN:
Category : Mineral industries
Languages : en
Pages : 824
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Author: John Paul Hansen
Publisher:
ISBN:
Category : Dolomite
Languages : en
Pages : 34
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Author:
Publisher:
ISBN:
Category : Fiber-reinforced concrete
Languages : en
Pages : 484
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Book Description
Author: A.M. Martin
Publisher: Springer Science & Business Media
ISBN: 1461553032
Category : Technology & Engineering
Languages : en
Pages : 509
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Book Description
The fish processing industry is still far from the levels of scientific and technological development that characterize other food processing oper ations. It has also been slow in finding uses for by-products and processing wastes, compared with the meat and poultry industries. The utilization of fisheries by-products or wastes constitutes an area in which the application of modern techniques could potentially improve profitability. At present, increased attention is being focused on the application of new biotechnological methods to operations related to the seafood industry, with the objective of increasing its general efficiency. Because fish processing operations are commonly carried out in the vicinity of the sea, most of the resulting fish wastes have been disposed of by returning them to it. Pollution control measures and a better understanding of the valuable composition of the products extracted from the sea are expected to encourage their recovery and the develop ment of new products from them. In the past, fisheries wastes and species not used for food have been generally utilized through techno logical processes with a low level of sophistication, such as those for the production of animal feed and fertilizer. Limited economic success has accompanied the application of physi cal and chemical processes for the recovery of non-utilized fisheries biomass and for the production of quality products from them.
Author: James M. Jay
Publisher: Springer
ISBN: 9789401164818
Category : Technology & Engineering
Languages : en
Pages : 664
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Book Description
This fourth edition of Modern Food Microbiology is written primarily for use as a textbook in a second or subsequent course in microbiology. The previous editions have found usage in courses in food microbiology and applied microbiology in liberal arts, food science, food technology, nutritional science, and nutrition curricula. Although organic chemistry is a desirable prerequisite, those with a good grasp of biology and chemistry should not find this book difficult. In addition to its use as a textbook, this edition, like the previous one, contains material that goes beyond that covered in a typical microbiology course (parts of Chaps. 4, 6, and 7). This material is included for its reference value and for the benefit of professionals in microbiology, food science, nutrition, and related fields. This edition contains four new chapters, and with the exception of Chapter 15, which received only minor changes, the remaining chapters have undergone extensive revision. The new chapters are 17 (indicator organisms), 18 (quality control), 21 (listeriae and listeriosis), and 24 (animal parasites). Six chapters in the previous edition have been com bined; they are represented in this edition by Chapters 12, 13, and 14. In the broad area of food microbiology, one of the challenges that an author must deal with is that of producing a work that is up to date.
