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Author: Great Britain. Department of scientific and industrial research. Food investigation board
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Author: Great Britain. Department of scientific and industrial research. Food investigation board
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Author: Great Britain. Food Investigation Board
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 1132
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Book Description
Author: Great Britain. Food Investigation Board
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 806
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Book Description
Author: Great Britain. Food Investigation Board
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 960
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Book Description
Author: Great Britain. Food Investigation Board
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 548
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Book Description
Author: Great Britain. Fuel Research Board
Publisher:
ISBN:
Category :
Languages : en
Pages : 422
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Book Description
Author: American Bar Association. House of Delegates
Publisher: American Bar Association
ISBN: 9781590318737
Category : Law
Languages : en
Pages : 216
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Book Description
The Model Rules of Professional Conduct provides an up-to-date resource for information on legal ethics. Federal, state and local courts in all jurisdictions look to the Rules for guidance in solving lawyer malpractice cases, disciplinary actions, disqualification issues, sanctions questions and much more. In this volume, black-letter Rules of Professional Conduct are followed by numbered Comments that explain each Rule's purpose and provide suggestions for its practical application. The Rules will help you identify proper conduct in a variety of given situations, review those instances where discretionary action is possible, and define the nature of the relationship between you and your clients, colleagues and the courts.
Author: John Hawthorn
Publisher: Elsevier
ISBN: 1483154629
Category : Technology & Engineering
Languages : en
Pages : 475
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Book Description
Low Temperature Biology of Foodstuffs describes the concept of low temperature biology and its application in the food industry. This book is divided into 23 chapters and begins with descriptions of several low temperature processes, such as nucleation, ice crystal growth, and freezing. The succeeding chapters deal with the protective mechanisms in frost-hardy plants, the physico-chemical changes in foods during freezing and storage, and the influence of cold storage, freezing, and thawing microbial and population of several foodstuffs. These topics are followed by discussions of the principles of freezing and low-temperature storage of fruit and vegetables. Other chapters explore the process of gelation, the freezing and frozen storage of fish muscle and meat. The final chapters look into the subjective evaluations of frozen food quality, including their physico-chemical properties. This book will prove useful to food scientists and manufacturers.
Author:
Publisher:
ISBN:
Category : Commerce
Languages : en
Pages : 858
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Book Description
Author: John E. Parley
Publisher:
ISBN:
Category : Fuel
Languages : en
Pages : 1548
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Book Description
