Описание: This illustrated book aims to provide the reader a brief history of the Encampment, along with an introduction to its degrees, symbols, teachings and regalia; also covering the organizational structure and functions of the officers of the Encampment and the Grand Encampment. The Encampment, also known as Patriarchal Odd Fellowship, is a higher branch of the Independent Order of Odd Fellows that confers three additional degrees to Degree of Truth or Third Degree members in good standing: Patriarchal Degree, Golden Rule Degree and Royal Purple Degree. The degree work in this branch is a result of evolution from additional degrees that were once conferred only to Past Grands (past presiding officers) of an Odd Fellows Lodge and only during sessions of Grand Lodges. In 1827, these three additional degrees were eventually bestowed in a separate branch called an Encampment. The degrees are based on the lessons of Hospitality, Toleration and Fortitude. The motto is Faith, Hope, and Charity.
Автор: Fellows, Adrian Название: Straightforward guide to individual and family finances ISBN: 1913342565 ISBN-13(EAN): 9781913342562 Издательство: Неизвестно Рейтинг: Цена: 1582.00 р. Наличие на складе: Поставка под заказ.
Автор: Fellows P. J. Название: Food Processing Technology ISBN: 1855735334 ISBN-13(EAN): 9781855735330 Издательство: Woodhead Цена: 5368.00 р. Наличие на складе: Невозможна поставка.
Описание: This book fills the gap between detailed mathematical treatments of food processing, qualitative descriptions of food processes, and books which describe the effects of food but do not give details of the processes or equipment. It is a comprehensive yet basic text, offering an overview of several unit operations, at the same time providing adequate detail on theory, processing conditions and processing equipment, and their effects on food. Each chapter describes the related unit operations, and applied theoretical considerations to the operation of equipment and its effect on shelf life. It collates and synthesizes information from a wide range of sources, combining food processing theory and calculations with nutritional quality. The operating parameters of different types of equipment are compared to indicate how decisions for the selection of equipment are made, whilst the advantages and limitations of different processes and equipment are explained. Further chapters present energy, labour and cost-saving methods, detail the values of thermal and physical properties of selected foods, each chapter containing a comprehensive and useful list of reference.
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