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1. |
Record Nr. |
UNISA996394778903316 |
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Autore |
RivieĢre Lazare <1589-1655.> |
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Titolo |
The practice of physick [[electronic resource] ] : in two volums [sic], very much enlarged. Wherein is plainly set forth, the nature, cause, differences, and several sorts of signs: together with the cure of all diseases in the body of man. In twenty and four books. ... / / Written in Latin, and in English, by [brace] Lazarus Riverius ..., Nicholas Culpeper ..., Abdiah Cole ..., and W.R. [i.e. William Rowland] |
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Pubbl/distr/stampa |
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London : , : Printed by Peter Cole, Printer and Book-seller, and are to be sold at his Shop, at the Sign of the Printing-press in Cornhil, neer the Royal Exchange., 1658 |
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Descrizione fisica |
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2 v. [ca 1065 p.] : ports |
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Altri autori (Persone) |
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CulpeperNicholas <1616-1654.> |
ColeAbdiah <ca. 1610-ca. 1670.> |
RowlandWilliam |
FernelJean <1497-1558.> |
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Soggetti |
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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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Part [1] (Books 1-17) and Books 18-21 in Part [2] are translations of the author's Praxis medica and Observationes medicae & curationes insignes. |
Part [2] has special title page: Four books of that learned, and renowned doctor, Lazarus Riverius containing five hundred and thirteen observations ... unto which is added, a fifth book, being select medical counsels of John Fernelius ... All Englished by Nicholas Culpeper ... London, Peter Cole, 1658. |
Part [3] has caption title only: Of the French pox. |
Part [4] has special title page: A physical dictionary, expounding such works as ... are dark to the English reader ... London, Peter Cole, 1655. Register is continuous with preceding part. |
"Above seventeen thousand of the said Books in Latin and English, have been sold... having been ten times printed ..."--T.p. |
Half-title: N. Culpeper, Physitian and Astrologer, Abdiah Cole, Doctor of Physick, and William Rowland, Physitian, [brace] Their Practice of Physick. |
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Numerous errors in paging. |
Reproduction of original in: British Library. |
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2. |
Record Nr. |
UNISA996251338403316 |
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Titolo |
Scandinavian journal of surgery ; : SJS |
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Pubbl/distr/stampa |
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Helsinki, Finland : , : Finnish Surgical Society, , 2002- |
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London : , : Sage |
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ISSN |
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Descrizione fisica |
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Disciplina |
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Soggetti |
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Surgery |
Surgical Procedures, Operative |
General Surgery |
Chirurgie |
Periodicals. |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Periodico |
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Note generali |
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3. |
Record Nr. |
UNINA9910778813203321 |
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Titolo |
Handbook of meat and meat processing / / edited by Y.H. Hui ; associate editors, J.L. Aalhus. [et al.] |
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Pubbl/distr/stampa |
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Boca Raton, Fla. : , : CRC Press, , 2012 |
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ISBN |
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0-429-15146-2 |
1-280-12196-3 |
9786613525826 |
1-4398-3684-1 |
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Edizione |
[2nd ed.] |
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Descrizione fisica |
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1 online resource (979 p.) |
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Classificazione |
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Altri autori (Persone) |
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HuiY. H (Yiu H.) |
AalhusJ. L |
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Disciplina |
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Soggetti |
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Meat |
Meat industry and trade |
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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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Rev. ed. of: Meat science and applications / edited by Y.H. Hui. [et al.]. 2001. |
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Nota di bibliografia |
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Includes bibliographical references. |
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Nota di contenuto |
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pt. 1. Meat industries -- pt. 2. Meat science -- pt. 3. Quality and other attributes -- pt. 4. Primary processing -- pt. 5. Secondary processing : principles and applications -- pt. 6. Secondary processing : products manufacturing -- pt. 7. Meat safety and workers safety. |
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Sommario/riassunto |
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Preface The consumption of red meat and meat products has a long history in most cultures. Meat is a source of nutrients, as well as a sign of wealth in some countries. Various techniques have been developed in different parts of the world over the centuries to preserve meat for extended shelf life and enjoyment. Even nonedible parts of animals are used for various reasons. Thus, meat, meat products, and by-products are important to our daily life. In the past three decades, many books on the science and technology of meats and meat products have been published. Many of these books are useful reference texts and well received by professionals in the meat industries, academia, and the government. Meat Science and Applications is one such example. It was published in 2001 by the then Marcel Dekker of New York. A decade later, the current publisher, CRC Press, is releasing a second edition of |
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the book with a new title Handbook of Meat and Meat Processing. The change in title reflects the expansion of coverage in depth and breadth from the first edition, as illustrated in the table of contents of this book. Apart from updating materials in the first edition, the new edition contains 51 chapters instead of 27. This second edition is divided into six parts. Part I covers an overview of the meat processing industries in the United States followed by chapters on muscle biology, meat composition, and chemistry. Part II covers meat attributes and characteristics such as color, flavor, and analyses. Part III describes the primary processing of meat, including antemortem and postmortem slaughter, carcass evaluation, religious status, and so on. Part IV discusses the principles and applications in the secondary processing of meat, for example, breading, curing, and fermentation-- |
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