Report - Long Ashton Research Station
Author : Long Ashton Research Station
Publisher :
Page : 116 pages
File Size : 38,4 MB
Release : 1987
Category : Cider
ISBN :
Author : Long Ashton Research Station
Publisher :
Page : 116 pages
File Size : 38,4 MB
Release : 1987
Category : Cider
ISBN :
Author : Long Ashton Research Station
Publisher :
Page : 950 pages
File Size : 20,95 MB
Release : 1953
Category : Cider
ISBN :
Author : Anthony H. Rose
Publisher : Elsevier
Page : 661 pages
File Size : 24,67 MB
Release : 2012-12-02
Category : Science
ISBN : 008092543X
This classic series covers the complete biology and biochemistry of the yeasts in six volumes. Volume 5 addresses the major areas of yeast technology relevant to the food, pharmaceutical, and biotechnology industries.* SPECIAL FEATURES:* Final volume of a comprehensive research level edited treatise covering biochemistry physiology, technology of yeasts. The book will cover the major areas of yeast technology relevant to the food, pharmaceutical and biotechnology industries. Yeast are highly versatile organisms, particularly suitable for industrial purposes - this book will be of interest to many.
Author : Agricultural and Horticultural Research Station (Long Ashton, England)
Publisher :
Page : 682 pages
File Size : 24,64 MB
Release : 1940
Category : Cider
ISBN :
Author : Royal agricultural society of England, London
Publisher :
Page : 1406 pages
File Size : 46,70 MB
Release : 1926
Category :
ISBN :
Author : Royal Agricultural Society of England
Publisher :
Page : 1060 pages
File Size : 36,51 MB
Release : 1928
Category : Agriculture
ISBN :
Author :
Publisher : Bib. Orton IICA / CATIE
Page : 580 pages
File Size : 48,91 MB
Release :
Category :
ISBN :
Author : Jozef Kelemen
Publisher : Springer Science & Business Media
Page : 744 pages
File Size : 34,94 MB
Release : 2001-08-29
Category : Computers
ISBN : 3540425675
This book constitutes the refereed proceedings of the 6th European Conference on Artificial Life, ECAL 2001, held in Prague, Czech Republic, in September 2001. The 54 revised papers and 25 posters presented together with five invited papers were carefully reviewed and selected from numerous submissions. The book reflects the state of the art in ALife. It is divided into topical sections on agents in environments; artificial chemistry; cellular and neural systems; collaborative systems; evolution; robotics; vision, visualization, language, and communication; and miscellaneous.
Author : David Curtis Ferree
Publisher : CABI
Page : 706 pages
File Size : 35,60 MB
Release : 2003
Category : Science
ISBN : 0851995926
This book provides a comprehensive reference work, summarizing our knowledge of apples and their production worldwide. It includes 24 chapters written by international authorities from the USA, Canada, Europe and New Zealand. The main subjects addressed include taxonomy and production statistics, plant materials, apple physiology, orchard and tree management, crop protection (including organic production), harvesting and handling and utilization. The book will be of significant interest to those working in horticulture and botany.
Author : Donald L. Downing
Publisher : Springer Science & Business Media
Page : 447 pages
File Size : 24,5 MB
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 1468482254
The objective of this book is to organize and document the technical, analytical, and practical aspects of present-day apple processing. No collected works have been published on processed apple products for more than thirty years. During that time many changes have taken place in the apple-processing industry. There are fewer but larger plants processing apples from larger geographical areas because of advances in transportation and storage of fruit. In addition sophisti cated technical advances in the processing and packaging of apple products have also occurred. This volume is designed to serve primarily as a reference book for those interested and involved in the processed apple industry. An attempt has been made to provide a central source of historical, currently practical, and theoretical information on apple processing. References have been cited to give credibility and assist those who may wish to read further on a particular subject. If this book success fully summarizes present knowledge for readers and assists in the continued improvement of commercial fruit processing, I will be pleased. I would like to thank the many people in the apple industry who have requested information and encouraged the writing of this book. The late Dr. Robert M. Smock, Professor Emeritus, Cornell Univer sity, and coauthor of Apples and Apple Products, originally published in 1950, gave his blessings and encouragement to this undertaking.