Resumenes analiticos sobre yuca (Manihot esculenta, Crantz). PDF Download
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Author: Cali Centro Internacional de Agricultura Tropical (Colombia)
Publisher:
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Category :
Languages : es
Pages :
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Author: Cali Centro Internacional de Agricultura Tropical (Colombia)
Publisher:
ISBN:
Category :
Languages : es
Pages :
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Author: Ciat
Publisher:
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Category :
Languages : es
Pages : 341
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Category : Agriculture
Languages : en
Pages : 710
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Category : Cassava
Languages : es
Pages : 224
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Author: Olga Lendvay
Publisher: Wageningen : Centre for Agricultural Publishing and Documentation
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 104
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Book Description
The development, processing and organisation of collections; Services to readers; Instruction on the use of the library; Maintenance of the collection; The inventory; Statistics and reports; Public relations; Administraton and management; New library building; Automation; Agricultural data-bases.
Author: Centro Internacional de Agricultura Tropical (Cali, Colombia)
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Category :
Languages : es
Pages :
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Author: CENTRO INTERNATIONAL DE AGRICULTURA TROPICAL (Cali, Colombia)
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Category :
Languages : es
Pages :
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Author:
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Category :
Languages : en
Pages : 752
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Author: Robyn E. Cutright
Publisher: Center for Comparative Arch
ISBN: 1877812889
Category : Social Science
Languages : es
Pages : 270
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Book Description
Thirteen papers by archaeologists from North and South America on the archaeology of coastal Ecuador, Peru, and Chile. The authors have all emphasized comparative approaches to prehispanic societies along the Pacific coast. They give preference neither to high theory nor to case-specific empirical details, but rather attempt to answer theoretically important research questions with appropriate methodologies and empirical datasets--ones that are amenable to a broad comparative view.
Author: Ian T. Norton
Publisher: John Wiley & Sons
ISBN: 1444391054
Category : Technology & Engineering
Languages : en
Pages : 382
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Book Description
Rheology is fundamentally important in food manufacturing in two major senses. Understanding the way in which a substance moves and behaves is essential in order to be able to transport and mix it during processing. Secondly, the rheology of a product dictates much of the consumer experience, e.g. in relation to texture and mouthfeel. This book doesn’t overwhelm the reader with complex mathematical equations but takes a simple and practically-focused approach, interpreting the implications of rheological data for use in different food systems. Through this approach industry-based food developers / rheologists, students, and academics are given clear, concise interpretation of rheological data which directly relates to actual perceived functionality in the food. The functionality may relate to texture, structure and mouthfeel, and may result as a function of temperature, pH, flocculation, concentration effects, and mixing. The interpretative view is based on the principle that the food rheologist will produce a graph, for example of viscosity or gelation profiling, and then have to extract a practical meaning from it. For example, if viscosity falls with time as a function of pH, this knowledge can be used to tell the customer that the viscosity can be followed with just a pH meter and a stopwatch. Rheological measurements have shown that once the pH has dropped 1 unit after 10 minutes, the viscosity has been halved. This is the type of practical and valuable information for customers of the industrial food rheologist which the book will enable readers to access. Key features: A uniquely practical approach to the often difficult science of food rheology Includes chapters introducing the basics of food rheology before moving on to how data can be usefully and easily interpreted by the food scientist Can be used as a teaching aid on academic or industry-based courses
