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1. |
Record Nr. |
UNINA9910679395003321 |
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Titolo |
International journal of information and management sciences |
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Pubbl/distr/stampa |
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Tamsui, Taiwan, : Tamkang University Press, 1990- |
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Descrizione fisica |
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Disciplina |
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Soggetti |
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Management information systems |
Management science |
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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2. |
Record Nr. |
UNINA9911006700703321 |
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Autore |
Hennings Steven W |
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Titolo |
Shale Oil and Gas Reservoirs : Criteria and Cutoffs |
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Pubbl/distr/stampa |
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Tulsa, OK : , : PennWell Books, LLC, , 2023 |
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©2023 |
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ISBN |
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Edizione |
[1st ed.] |
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Descrizione fisica |
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1 online resource (231 pages) |
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Disciplina |
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Soggetti |
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Oil-shales |
Shale gas reservoirs |
Petroleum - Geology |
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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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Nota di contenuto |
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Cover Page -- Title Page -- About the Cover -- Copyright Page -- Table of Contents -- Figures & Tables -- Glossary of abbreviations -- |
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Introduction -- 1 - Characterizing Shale -- 1.1 The Essential Shale Qualifiers: Clay and Organic Content -- 1.2 Shortcomings of the TOC Ranking Parameter -- 1.3 Significant Differences in Source Rocks -- 1.4 Kerogen Transformation to Oil and Gas -- 1.5 Key Features Differentiating Shale Development from Other Plays -- 1.6 Important Characteristics of Microbial Gas and Diagenetic Oil -- 2 - Quantifying Shale variability -- 2.1 The Importance of Quantifying Organic Maturity -- 2.2 Detailed Analysis of Liquid-Rich Shales -- 2.3 Improved Organic Maturity Indicators -- 2.4 A Peek into Hydrocarbon Windows -- 2.5 Characterizing Hydrocarbon Variability -- 2.6 The Powerful Impacts of Clay Layer Compaction -- 2.7 Understanding the Importance and Process of Illitization -- 2.8 Other Mineralogical Considerations -- 3 - Storage and flow issues for Shale -- 3.1 Reasons to Chase Overpressure -- 3.2 The Three Types of Shale Porosity -- 3.3 Absolute Minimum Porosity for Oil and Gas -- 3.4 Unique phi-k Relationships -- 3.5 Identifying Organic Components with Lab Tests |
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Sommario/riassunto |
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"The proposed book reviews shale reservoir characteristics and cut-offs used in ranking development opportunities and selecting special completion intervals. The included information is concise and practical as it is primarily intended for those directly engaged in shale evaluation and development activities"-- |
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3. |
Record Nr. |
UNINA9911019627403321 |
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Titolo |
Milk processing and quality management / / edited by Adnan Tamime |
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Pubbl/distr/stampa |
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Chichester, West Sussex ; ; Ames, Iowa, : Blackwell Pub., 2008 |
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ISBN |
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9786612034565 |
9781282034563 |
1282034561 |
9781615834556 |
1615834559 |
9781444301649 |
1444301640 |
9781444301656 |
1444301659 |
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Descrizione fisica |
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1 online resource (344 p.) |
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Collana |
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Society of Dairy Technology series |
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Classificazione |
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Altri autori (Persone) |
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Disciplina |
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Soggetti |
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Dairy processing - Quality control |
Dairying |
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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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Milk Processing and Quality Management; Contents; Preface to Technical Series; Preface; Contributors; 1 On-Farm Hygienic Milk Production; 1.1 Introduction; 1.2 Sources of microbial contamination of bulk tank milk; 1.2.1 Background; 1.2.2 Mastitis; 1.2.3 Environment; 1.2.4 Milking equipment; 1.2.5 Microbial growth during milk storage; 1.3 Control of microbial contamination of bulk tank milk; 1.3.1 Good farming practice; 1.3.2 Animal health management; 1.3.3 Control of feed; 1.3.4 Facility hygiene; 1.3.5 Milking operations; 1.3.6 Milking machine design and operations |
1.3.7 Bulk tank design and operations1.3.8 Identification of effective control measures; 1.4 Future developments in handling of the milk on the farm; 1.4.1 Concentration of milk; 1.4.2 Heat treatment of the milk; |
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1.4.3 In/online monitoring of bulk tank milk quality; 1.5 Conclusions; References; 2 Properties and Constituents of Cow's Milk; 2.1 Introduction; 2.2 Milk composition; 2.3 Milk constituents; 2.3.1 Lactose; 2.3.2 Milk salts; 2.3.3 Lipids; 2.3.4 Proteins; 2.3.5 Indigenous milk enzymes; 2.4 Heat-induced changes in physicochemical properties of milk; 2.4.1 pH; 2.4.2 Buffering capacity |
2.4.3 Creaming2.5 Heat-induced changes in processing characteristics of milk; 2.5.1 Rennet-induced coagulation; 2.5.2 Acid-induced coagulation; 2.5.3 Heat-induced coagulation; 2.6 Relationship between the quality of raw milk and that of products; 2.7 Conclusions; References; 3 Microbiology of Raw and Market Milks; 3.1 Introduction; 3.2 Microflora of raw milk; 3.2.1 Spoilage organisms; 3.2.2 Pathogenic organisms; 3.3 Microflora of pasteurised milk; 3.3.1 Spoilage organisms; 3.3.2 Pathogenic organisms; 3.4 Microflora of UHT milk; 3.4.1 Heat-resistant spore-formers |
3.4.2 Post-sterilisation contaminants3.5 Microflora of ESL milk; 3.6 Sources of contamination; 3.6.1 Raw milk; 3.6.2 Pasteurised milk; 3.6.3 UHT milk; 3.7 Measures to reduce bacterial contamination of raw and market milks; 3.7.1 Cleaning and sanitation; 3.7.2 Cooling the milk during storage; 3.7.3 Addition of carbon dioxide; 3.7.4 Applications of bio-preservatives; 3.7.5 Thermal treatments; 3.7.6 Non-thermal treatments; 3.7.7 Multitarget attack/integrative approaches; 3.8 Conclusion; References; 4 Quality Control; 4.1 Introduction; 4.2 Quality control of raw milk |
4.3 Quality control of processed milk4.4 Methods of analysis; 4.4.1 Analysis of abnormal milk; 4.4.2 Microbial analysis; 4.4.3 Mastitic milk - somatic cell count (SCC); 4.4.4 Testing for residues compounds; 4.5 Major components analysis; 4.5.1 Protein composition analysis; 4.5.2 Fat composition analysis; 4.5.3 Analysis of other milk components; 4.5.4 Analysis of degradation products formed during milk storage; 4.5.5 Evaluation of heat load; 4.6 Analysis of fraudulent addition of ingredients and authentication; 4.6.1 Addition of water; 4.6.2 Addition of whey proteins |
4.6.3 Addition of non-dairy proteins |
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Sommario/riassunto |
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The Society of Dairy Technology (SDT) has joined with Wiley-Blackwell to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern large-scale dairy operations. The fifth volume in the series, Milk Processing and Quality Management, provides timely and comprehensive guidance on the processing of liquid milks by bringing together contributions from leading experts around the globe. This important book covers all major aspects of hygienic milk pr |
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