Elaboraci N De Semiconservas Salazones Secados Ahumados Y Escabeches
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Elaboraci N De Semiconservas Salazones Secados Ahumados Y Escabeches Inaj0109
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Author : José Ramón García Toscano
language : es
Publisher: IC Editorial
Release Date : 2017-02-01
Elaboraci N De Semiconservas Salazones Secados Ahumados Y Escabeches Inaj0109 written by José Ramón García Toscano and has been published by IC Editorial this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-02-01 with Business & Economics categories.
Libro especializado que se ajusta al desarrollo de la cualificación profesional y adquisición de certificados de profesionalidad. Manual imprescindible para la formación y la capacitación, que se basa en los principios de la cualificación y dinamización del conocimiento, como premisas para la mejora de la empleabilidad y eficacia para el desempeño del trabajo.
Elaboraci N De Semiconservas Salazones Secados Ahumados Y Escabeches
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Author : José Ramón García Toscano
language : es
Publisher:
Release Date : 2013-06
Elaboraci N De Semiconservas Salazones Secados Ahumados Y Escabeches written by José Ramón García Toscano and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-06 with Cooking categories.
Surimi And Surimi Seafood Third Edition
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Author : Jae W. Park
language : en
Publisher: CRC Press
Release Date : 2013-11-12
Surimi And Surimi Seafood Third Edition written by Jae W. Park and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-11-12 with Technology & Engineering categories.
Originating in Japan in the twelfth century, surimi is refined fish myofibrillar proteins produced through various processes. The development of the surimi product crabstick in Japan in the 1970s played a major role in globalizing surimi and expanding surimi seafood consumption to the United States, Europe, and Russia. Commercial surimi production has also changed significantly. Surimi and Surimi Seafood, Third Edition covers the resources, production, technology, and nutrition of surimi and surimi seafood. Like the previous editions, this reference serves as a global surimi and surimi seafood industry guide. Revised and expanded, this new edition adds the most up-to-date information on the science of surimi and surimi seafood, with an increase from 17 to 23 chapters coauthored by 63 scientists and industry leaders. Presenting broader, more in-depth content, highlights include historical reviews of the surimi technology and industry, comminution technology and application, coproduct utilization, and nutrition and health benefits. The text examines topics related to surimi and fish proteins, including gelation chemistry, proteolytic enzymes, and stabilization of proteins. This edition covers the production of various surimi seafood products: seafood paste, crabsticks, kamaboko, chikuwa, tempura, fish balls, and fish sausage. It discusses quality and production aspects, such as waste management, microbiology and pasteurization, ingredient technology, color measurement and colorants, seafood flavors, and sensory science applications. It also contains a chapter on research and development that can serve as a tool for insights on new product development.
Unit Operations In Food Engineering
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Author : Albert Ibarz
language : en
Publisher: CRC Press
Release Date : 2002-10-29
Unit Operations In Food Engineering written by Albert Ibarz and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-10-29 with Science categories.
In order to successfully produce food products with maximum quality, each stage of processing must be well-designed. Unit Operations in Food Engineering systematically presents the basic information necessary to design food processes and the equipment needed to carry them out. It covers the most common food engineering unit operations in detail, in
Prevention Of Post Harvest Food Losses
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Author : Food and Agriculture Organization of the United Nations
language : en
Publisher: Food & Agriculture Org.
Release Date : 1985
Prevention Of Post Harvest Food Losses written by Food and Agriculture Organization of the United Nations and has been published by Food & Agriculture Org. this book supported file pdf, txt, epub, kindle and other format this book has been release on 1985 with Technology & Engineering categories.
Operations Management
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Author : David A. Collier
language : en
Publisher: Thomson
Release Date : 2007
Operations Management written by David A. Collier and has been published by Thomson this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with Business logistics categories.
This exciting new textbook provides exceptional coverage of the essential topics taught in a modern operations management course. Its highly current coverage includes contemporary and relevant service theory and applications. Appropriate manufacturing applications and theory are included where relevant. The book's modern/strategic approach addresses OM from a cross-functional perspective, which views operations as linked to all other functional areas of an organization, such as marketing and finance. The strategic approach takes into consideration the integration of technology and how it changes the way a firm operates. Recognition of this current trend is the main differentiating factor for this Collier/Evans text. The book provides equal coverage of manufacturing and services theory and applications, while placing an emphasis on the integration of the value chain.
Laboratory Techniques In Food Analysis
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Author : David Pearson
language : en
Publisher: John Wiley & Sons
Release Date : 1973
Laboratory Techniques In Food Analysis written by David Pearson and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 1973 with Medical categories.
Jenni Rivera
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Author : Michael Puente
language : es
Publisher: Triumph Books
Release Date : 2014-07-01
Jenni Rivera written by Michael Puente and has been published by Triumph Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-07-01 with Music categories.
When a tragic plane crash took the life of singer and actress Jenni Rivera on December 9, 2012, the world lost an artist whose talents transcended borders and even languages. One of this generation's most beloved singers, Rivera achieved 15 platinum and 5 double platinum records while selling more than 15 million albums total. Popular in both the United States and Mexico, Rivera played to sold-out crowds across North America, and in 2009, she was nominated for a record 11 Billboard Awards. "Jenni Rivera: Simply the Best "is a photographic tribute to this beloved artist, featuring unique images of a star who lit up both the stage and the screen. Featuring nearly 100 full-color photographs, this book provides fans with a glimpse into this star's life--from her commercial debut in the late 1990s to her ascent to the top of the Billboard charts in the 2000s. This keepsake also explores Rivera's wide-ranging talents as an entrepreneur and a television actress.
Breaking Ground
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Author : Jane Hall
language : en
Publisher: Phaidon Press
Release Date : 2019-10-16
Breaking Ground written by Jane Hall and has been published by Phaidon Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-10-16 with Architecture categories.
A ground-breaking visual survey of architecture designed by women from the early twentieth century to the present day 'Would they still call me a diva if I were a man?' asked Zaha Hadid, challenging as she did so more than a century of stereotypes about female architects. In the same spirited approach, Breaking Ground is a pioneering visual manifesto of more than 200 incredible buildings designed by women all over the world. Featuring twentieth-century icons such as Julia Morgan, Eileen Gray and Lina Bo Bardi, and the best contemporary talent, from Kazuyo Sejima to Elizabeth Diller and Grafton Architects, this book is, above all else, a ground-breaking celebration of extraordinary architecture.
Instrumental Assessment Of Food Sensory Quality
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Author : David Kilcast
language : en
Publisher: Elsevier
Release Date : 2013-09-30
Instrumental Assessment Of Food Sensory Quality written by David Kilcast and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-09-30 with Technology & Engineering categories.
Instrumental measurements of the sensory quality of food and drink are of growing importance in both complementing data provided by sensory panels and in providing valuable data in situations in which the use of human subjects is not feasible. Instrumental assessment of food sensory quality reviews the range and use of instrumental methods for measuring sensory quality. After an introductory chapter, part one goes on to explore the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity. Part two reviews advances in methods for instrumental assessment of food sensory quality and includes chapters on food colour measurement using computer vision, gas chromatography-olfactometry (GC-O), electronic noses and tongues for in vivo food flavour measurement, and non-destructive methods for food texture assessment. Further chapters highlight in-mouth measurement of food quality and emerging flavour analysis methods for food authentication. Finally, chapters in part three focus on the instrumental assessment of the sensory quality of particular foods and beverages including meat, poultry and fish, baked goods, dry crisp products, dairy products, and fruit and vegetables. The instrumental assessment of the sensory quality of wine, beer, and juices is also discussed. Instrumental assessment of food sensory quality is a comprehensive technical resource for quality managers and research and development personnel in the food industry and researchers in academia interested in instrumental food quality measurement. Reviews the range and use of instrumental methods for measuring sensory quality Explores the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity Reviews advances in methods for instrumental assessment of food sensory quality