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1. |
Record Nr. |
UNINA9910437900203321 |
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Autore |
Crowder James A |
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Titolo |
Systems engineering agile design methodologies / / by James A. Crowder, Shelli Friess |
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Pubbl/distr/stampa |
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New York, : Springer, 2013 |
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ISBN |
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Edizione |
[1st ed. 2013.] |
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Descrizione fisica |
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1 online resource (ix, 78 pages) : illustrations (some color) |
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Collana |
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Altri autori (Persone) |
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Disciplina |
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Soggetti |
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Agile software development |
Systems engineering |
Engineering design |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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Introduction -- The Psychology of Change -- The Modern Design Philosophy: Avoiding Change is Perilous -- Modern Design Philosophy: Organizational Considerations for Agile Systems Design -- A New Organization is needed: Beyond Integrated Product Teams -- Modern Design Methodologies: Information and Knowledge Management -- Agile, Robust Designs: Increasing Quality and Efficiency -- Conclusion: Modern Design Methodologies: Information and Knowledge Management. |
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Sommario/riassunto |
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This book examines the paradigm of the engineering design process. The authors discuss agile systems and engineering design. The book captures the entire design process (functionbases), context, and requirements to affect real reuse. It provides a methodology for an engineering design process foundation for modern and future systems design. This book captures design patterns with context for actual Systems Engineering Design Reuse and contains a new paradigm in Design Knowledge Management. |
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2. |
Record Nr. |
UNINA9910557102903321 |
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Autore |
Panea Begoña |
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Titolo |
Quality and Safety of Meat Products |
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Pubbl/distr/stampa |
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Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2020 |
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Descrizione fisica |
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1 online resource (154 p.) |
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Soggetti |
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Biology, life sciences |
Research & information: general |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Sommario/riassunto |
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Food safety is a major problem around the world, both with regard to human suffering and with respect to economic costs. Scientific advances have increased our knowledge surrounding the nutritional characteristics of foods and their effects on health. This means that a large proportion of consumers are much more conscious with respect to what they eat and their demands for quality food. Food quality is a complex term that includes, in addition to safety, other intrinsic characteristics, such as appearance, color, texture and flavor, and also extrinsic characteristics, such as perception or involvement. |
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