Calorimetry in Food Processing: Analysis and Design of Food Systems" introduces the basic principles of calorimetry and highlights various applications of calorimetry to characterize temperature-induced changes including starch gelatinization and crystallization, lipid transitio…
by American Chemical Society., Division of Polymeric Materials: Science and Engineering, Swift, Graham, American Chemical Society., Meeting, Dallas, Tex.), Glass, J. E., (J. Edward), American Chemical Society., Cellulose, Paper, and Textile Division
by Rollin, Bernard E., McIlwraith, C. Wayne
fromUFAW animal welfare series
A rational exploration of the ethical and welfare issues in all areas of equine use. This book addresses controversial and emotive issues surrounding these iconic creatures, providing a reliable source of information to support informed debate. It will enable all those with an i…
