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  • Produktionswirtschaftby

    De Gruyter Oldenbourg 2007; US$ 700.00

    Das Lehrbuch vermittelt Inhalte, die im Fach Produktionswirtschaft sowohl im Bachelor- als auch im Master-Studium in Pflicht- und Wahlpflichtveranstaltungen angeboten werden. Die gewählte Breite und Strukturierung der behandelten Schwerpunkte orientiert auf einem umfassenden Überblick über produktionswirtschaftliche Gestaltungsansätze der Produktivität... more...

  • Keep Calm and Bake Cakeby

    Ebury Publishing 2013; US$ 16.98

    This charmingly illustrated cookbook will have even the most stressed of home cooks indulging in a little baking therapy. Featuring an enticing selection of recipes designed to help you relax and unwind, from serene sponges to peaceful puddings, this book is sure to leave you feeling both tranquil and tempted. Each inviting recipe includes simple,... more...

  • Thermal Food Processingby

    Taylor and Francis 2005; US$ 239.95

    The challenge of maintaining both quality and safety in the thermal processing of foods results from the degradation of heat-sensitive quality attributes during processing. The editor of Thermal Food Processing: New Technologies and Quality Issues presents a comprehensive reference through authors that assist in meeting this challenge by explaining... more...

  • L'homme et les parties du corps humain 1by

    De Gruyter 2004; US$ 363.00

    The first volume of the dictionary proper contains the first part of the articles pertaining to the human body. This section begins with a double article investigating the anthroponymic issues posed by the etymon 'homo', surname and personal name, followed by 'corpus' and related etyma. These are followed by major articles on such entries as caput/*capitia,... more...

  • Grundlagen der Hotellerie und des Hotelmanagementsby

    De Gruyter Oldenbourg 2010; US$ 280.00

    Die Hotellerie ist eine spannende und lebendige Branche. Die Veränderungsdynamik in der Hotelbranche nimmt zu und so sieht sich die Wettbewerbs- und Managementlandschaft in der Hotellerie inmitten eines tiefgreifenden Prozesses der Veränderung, der mittel- bis langfristig zu nachhaltigen Restrukturierungen auf vielen Hotelmärkten führen wird. Nicht... more...

  • Biomechanics of Hard Tissuesby Ö; Andreas chsner; Waqar Ahmed

    Wiley 2011; US$ 165.00

    This monograph assembles expert knowledge on the latest biomechanical modeling and testing of hard tissues, coupled with a concise introduction to the structural and physical properties of bone and cartilage. A strong focus lies on the current advances in understanding bone structure and function from a materials science perspective, providing practical... more...

  • ISO / IEC 20000: Dasby Jan van Bon (ed.)

    Van Haren Publishing 2010; US$ 20.00

    ISO 20000: A Pocket Guide provides an easy and accessible reference which will promote awareness of ISO 20000 as a valid international standard for IT service organizations; it supports ISO 20000 training and certification, whilst supplying the reader with the essential core content of the standard. This title has been endorsed by IPESC - the international... more...

  • Evaluation of Certain Food Additives and Contaminants, No. 909by 57th Report

    World Health Organization 2002; US$ 31.50

    This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of residues of certain veterinary drugs in food and to recommend maximum levels for such residues in food. The first part of the report considers general principles regarding the evaluation of veterinary drugs within the terms of reference of... more...

  • Sustainable Reverse Logistics Networkby ; Daoud t-Kadi; Marc Chouinard; Suzanne Marcotte; Diane Riopel

    Wiley 2012; US$ 130.00

    Traditional logistical chains have enabled us to respond efficiently to the needs of customers in terms of services and products. However, the returns, rejects and by-products of these activities have been eliminated or ignored. Reverse logistics aims at valuing these products using a value creation network integrating recovery, processing, recycling,... more...

  • Muscle as Foodby UNKNOWN AUTHOR

    Elsevier Science 2012; US$ 72.95

    Emphasizing the properties of meat proteins, this volume has a broad-based examination of the factors that affect the process of converting muscle to meat. Unlike some books dealing with this subject, _p_Muscle as Food provides two complete chapters on the unique properties of poultry and fish muscle. Among the topics covered are: properties of the... more...