Описание: As the world population continues to grow, more people will be moving to cities, making our current large metropolises swell by millions. This work explores what will be needed to build and sustain these cities, and supply and transport their inhabitants on Earth and beyond.
Автор: Gekas, Vassilis Название: Transport Phenomena of Foods and Biological Materials ISBN: 0849379016 ISBN-13(EAN): 9780849379017 Издательство: Taylor&Francis Рейтинг: Цена: 56654.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Holah, J Название: Hygienic Design of Food Factories ISBN: 0081016352 ISBN-13(EAN): 9780081016350 Издательство: Elsevier Science Рейтинг: Цена: 41266.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Food safety is vital for consumer confidence, and the hygienic design of food processing facilities is central to the manufacture of safe products. Hygienic design of food factories provides an authoritative overview of hygiene control in the design, construction and renovation of food factories.The business case for a new or refurbished food factory, its equipment needs and the impacts on factory design and construction are considered in two introductory chapters. Part one then reviews the implications of hygiene and construction regulation in various countries on food factory design. Retailer requirements are also discussed. Part two describes site selection, factory layout and the associated issue of airflow. Parts three, four and five then address the hygienic design of essential parts of a food factory. These include walls, ceilings, floors, selected utility and process support systems, entry and exit points, storage areas and changing rooms. Lastly part six covers the management of building work and factory inspection when commissioning the plant.With its distinguished editors and international team of contributors, Hygienic design of food factories is an essential reference for managers of food factories, food plant engineers and all those with an academic research interest in the field.
Автор: Saravacos, George D. Название: Transport Properties of Foods ISBN: 0824706137 ISBN-13(EAN): 9780824706135 Издательство: Taylor&Francis Рейтинг: Цена: 41342.00 р. Наличие на складе: Поставка под заказ.
Автор: Welti-Chanes, Jorge Название: Transport Phenomena in Food Processing ISBN: 1566769930 ISBN-13(EAN): 9781566769938 Издательство: Taylor&Francis Рейтинг: Цена: 49764.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Gupta, Pratima (associate Professor, Department Of Biotechnology, The National Institute Of Technology, Raipur, India) Phulara, Suresh Chandra (associ Название: Biotechnology of terpenoid production from microbial cell factories ISBN: 0128199172 ISBN-13(EAN): 9780128199176 Издательство: Elsevier Science Рейтинг: Цена: 19370.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Collins Explore English is a 6-level course which provides full coverage of the Cambridge Primary English as a Second Language curriculum framework (0057) from 2020. With a magazine-style Student`s Resource Book, comprehensive Student`s Coursebook, and supportive Teacher`s Guide, it offers clear progression within and across levels.
Автор: Sharma, Deepansh Название: Microbial Cell Factories ISBN: 0367657309 ISBN-13(EAN): 9780367657307 Издательство: Taylor&Francis Рейтинг: Цена: 7348.00 р. Наличие на складе: Поставка под заказ.
Postharvest and Postmortem Processing of Raw Food Materials, a volume in the Unit Operations and Processing Equipment in the Food Industry series, presents the processing operations and handling of agricultural crops, animal products, and raw food materials after their harvesting/slaughtering and entrance into food production factories. Chapters in this new release cover an Introduction to postharvest and postmortem technology, Primary operations in postharvest processing, Disintegration of raw agricultural crops, Disintegration with little changes in form (Husking, Shelling, Pitting, Coring, Snipping and Destemming), Disintegration with considerable changes in form (Cutting/dicing, crashing and grinding, Slaughtering, Shredding, Sheeting), and much more.
Written by experts in the field of food engineering, and in a simple and dynamic way, this book targets all who are engaged in food processing operations worldwide, giving readers good knowledge on the basics of food engineering principles and applications.
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