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1. |
Record Nr. |
UNINA9910715947503321 |
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Autore |
Bauch Nancy J. |
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Titolo |
Characterization of water-resource threats and needs for U.S. Fish and Wildlife Service National Wildlife Refuges in the Legacy Mountain-Prairie Region, 2020 / / by Nancy J. Bauch, Michael S. Kohn, and Brian S. Caruso |
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Pubbl/distr/stampa |
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Reston, Virginia : , : U.S. Department of the Interior, U.S. Geological Survey, , 2021 |
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Descrizione fisica |
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1 online resource (viii, 46 pages) : color illustrations, color maps |
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Collana |
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Open-file report, , 2331-1258 ; ; 2021-1007 |
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Soggetti |
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Water-supply - West (U.S.) |
Water quality management - West (U.S.) |
Water quality biological assessment - West (U.S.) |
Wildlife refuges - West (U.S.) |
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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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"Prepared in cooperation with the U.S. Fish and Wildlife Service." |
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Nota di bibliografia |
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Includes bibliographical references. |
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2. |
Record Nr. |
UNISA996197324803316 |
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Titolo |
Advances in thermal and non-thermal food preservation [[electronic resource] /] / edited by Gaurav Tewari and Vijay K. Juneja |
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Pubbl/distr/stampa |
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Ames, Iowa, : Blackwell Pub., 2007 |
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ISBN |
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1-282-36548-7 |
9786612365485 |
0-470-27789-0 |
0-470-27660-6 |
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Edizione |
[1st ed.] |
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Descrizione fisica |
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1 online resource (296 p.) |
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Altri autori (Persone) |
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TewariGaurav |
JunejaVijay K. <1956-> |
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Disciplina |
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Soggetti |
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Food - Effect of heat on |
Food - Preservation |
Food - Microbiology |
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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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Basic food microbiology -- Thermal processing of liquid foods with or without particulates -- Aseptic processing -- UHT and aseptic processing of milk and milk products -- Microwave and radio-frequency heating -- Novel thermal processing technologies -- Radio-frequency heating -- Sous vide and cook-chill processing of foods -- Active packaging -- The ozonation concept -- Electronic pasteurization -- High-pressure processing of foods -- Pulsed electric field technology. |
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Sommario/riassunto |
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Advances in Thermal and Non-Thermal Food Preservation provides current, definitive and factual material written by experts on different thermal and non-thermal food preservation technologies. Emphasizing inactivation of microorganisms through the application of traditional as well as newer and novel techniques and their combinations, the book's chapters cover:thermal food preservation techniques (e.g., retorting, UHT and aseptic processing), minimal thermal processing (e.g., sous-vide processing), and non-thermal food preservation techniques (e.g., |
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