Bringing down high blood pressure
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Cereal biotechnology
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Dust control handbook
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Food labelling
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HACCP in the meat industry
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Handbook of hydrocolloids
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Root cause failure analysis
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RF radiation safety handbook
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Frying : improving quality
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Baking problems solved
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Bringing down high blood pressu ...
What is high blood pressure and why is it important? -- Getting started with the optimum health, exercise, and low-sodium diet plan -- Eating for op ...
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1.02 MB
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Application of HAZOP and What-I ...
P. PURPOSE . . . . . . . ..a.“.* a as..o...e..........o....e a e.0 0 o e o oo o. 1 2. SCOPE .s ~.*........................................~..~..... 3 ...
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7.68 MB
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Biotechnology for waste and was ...
Preface ..................................... iii About the Author ................................ Y CHAPTER 1 . BIOTECHNOLOGY FOR INDUSTRIAL AND ...
9.88 MB
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Cereal biotechnology
1. Introduction 2. The genetic transformation of wheat and barley 3. The genetic transformation of rice and maize 4. Product development in cereal ...
2.84 MB
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Dust control handbook
1. DUST AND ITS CONTROL 1 What Is Dust? 1 How Is Dust Generated? 1 Types of Dust 2 Respirable Dust 2 Inhalable Dust 3 Total Dust 3 Why Is Dust ...
8.09 MB
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Food intolerance and the food i ...
List of contributors List of abbreviations 1 Introduction T. Dean, The David Hide Asthma and Allergy Research Centre, Isle of Wight 1.1 Backgroun ...
1.17 MB
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Food labelling
Editor’s foreword List of contributors 1 Introduction 1.1 Key issues in food labelling D. Jukes, University of Reading 1.2 Consumer needs C. Bru ...
3.04 MB
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Food processing technology : pr ...
19.4 Effect on foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 402 19.5 Acknowledgeme ...
11.32 MB
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HACCP in the meat industry
List of contributors Part 1 General issues 1 Introduction T. H. Pennington, University of Aberdeen 1.1 E. coli O157 1.2 HACCP and food safety 1. ...
1.69 MB
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Handbook of composites 2nd ed
CONTENTS Contributors Preface About the editor Foreword Acknowledgements Introduction, composite basics and road map S.T. Peters Theodore J. R ...
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117.51 MB
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Handbook of contamination contr ...
Contributors Mauro A. Accomazzo Millipore Corporation Bedford, MA Ann Marie Dixon Cleanroom Management Associates Inc. Tempe, AZ Robert Donova ...
10.15 MB
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Handbook of fire and explosion ...
1 . INTRODUCI'ION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 Historical Backgrou ...
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17.72 MB
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Handbook of hydrocolloids
Preface List of contributors 1 Introduction to food hydrocolloids P. A. Williams and G. O. Phillips, North East Wales Institute, Wrexham 1.1 Intro ...
10.66 MB
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Handbook of indices of food qua ...
Preface 7 Chapter 1 The Development of the Concept of Food Quality, Safety and Authenticity 9 1.1 Diversity of composition 10 1.2 Food contaminants ...
28.68 MB
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Plastic wastes : management, co ...
Production and Use of Plastics. ...................... .2 Plastics in the Marine Environment. ................... .3 Combined Sewer Overflows. ..... ...
21.70 MB
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Yoghurt : science and technolog ...
Preface to second edition Preface to first edition 1 Historical background 1.1 Introduction 1.2 Evolution of the process 1.3 Diversity of ferment ...
4.69 MB
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Chemical process equipment : se ...
Cap. 1. Introduction.-- Cap. 2. Flowsheets.-- Cap. 3. Process control.-- Cap. 4. Drivers for moving equipment.-- Cap. 5. Transfer of solids.-- Ca ...
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35.56 MB
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Handbook of hazardous chemical ...
Preface; Abbreviations: Dozens of specific chemicals alphabetically arranged; Glossary of Terms; Hazardous Chemical Property Entries: For each Chemica ...
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34.87 MB
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Root cause failure analysis
CONTENTS Part I Introduction to Root Cause Failure Analysis 1 Chapter 1 Introduction 3 Chapter 2 General Analysis Techniques 6 Chapter 3 Root Caus ...
13.40 MB
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RF radiation safety handbook
Preface 1 2 3 4 5 6 7 8 9 10 11 Introduction to RF radiation Sources of RF radiation Effects of RF radiation on people The development ...
15.70 MB
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Frying : improving quality
Part I General issues 2 The market for fried food R. Piper, Europanel, London 2.1 Introduction 2.2 The range of fried foods available 2.3 Factors ...
2.76 MB
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EU food law : a practical guide
1 Introduction K. Goodburn, Chilled Food Association, London 1.1 The development of EU food law 1.2 The 2000 White Paper on the General Principles ...
1.22 MB
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Antioxidants in food : practica ...
List of contributors xi 1 Introduction 1 Professor Jan Pokorn´y, Prague Institute of Chemical Technology Part 1 Antioxidants and food stability 2 ...
2.59 MB
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Extrusion cooking : technologie ...
1 Introduction R. Guy, Campden and Chorleywood Food Research Association, Chipping Campden Part I Gene ral influenc es on quality 2 Raw materia ls ...
4.10 MB
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Baking problems solved
Preface . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . xix 1 Problem sol ...
2.64 MB
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