LEADER 03270nam 2200589 a 450 001 9910454154603321 005 20200520144314.0 010 $a0-8166-6478-1 035 $a(CKB)1000000000689925 035 $a(EBL)345460 035 $a(OCoLC)476162009 035 $a(SSID)ssj0000273932 035 $a(PQKBManifestationID)11221516 035 $a(PQKBTitleCode)TC0000273932 035 $a(PQKBWorkID)10323187 035 $a(PQKB)10003686 035 $a(MiAaPQ)EBC345460 035 $a(OCoLC)899266762 035 $a(MdBmJHUP)muse40004 035 $a(Au-PeEL)EBL345460 035 $a(CaPaEBR)ebr10231346 035 $a(CaONFJC)MIL526081 035 $a(EXLCZ)991000000000689925 100 $a20771209d1977 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aWorkbook/anthology for music theory$b[electronic resource] $eproblems and practices in the Middle Ages and Renaissance /$fby Lloyd Ultan 210 $aMinneapolis $cUniversity of Minnesota Press$d1977 215 $a1 online resource (278 p.) 300 $a"... a companion to the author's textbook, Music theory: problems and practices in the Middle Ages and the Renaissance." 311 $a0-8166-0803-2 320 $aBibliography: p. 269. 327 $aPreface -- Chapter 1. Notation -- Chapter 2. Plainsong -- Chapter 3. Monophonic forms -- Chapter 4. Early polyphony -- Chapter 5. Ars nova notation -- Chapter 6. Early contrapuntal concepts and devices -- Chapter 7. Late contrapuntal concepts and devices -- Chapter 8. Sacred polyphonic forms -- Chapter 9. Secular polyphonic forms -- Chapter 10. The late fourteenth century -- Chapter 11. Transition -- Chapter 12. Early fifteenth century-Dufay -- Chapter 13. Middle and late fifteenth century-Ockeghem -- Chapter 14. Late fifteenth and early sixteenth centuries -- Chapter 15. Sixteenth-century secular forms -- Chapter 16. Palestrina: Part one -- Chapter 17. Palestrina: Part two -- Chapter 18. Summary, conclusions, and new directions -- Sources. 330 $aThis volume was prepared as a companion to the author's textbook Music Theory: Problems and practices in the Middle Ages and the Renaissance. The chapters were designed to parallel those of the textbook and the assignments to complement the materials presented in the respective chapters of the text. Many more problems are posed in each of the chapters than one would normally expect a student to cover in the period of time for which the study was designed (i.e., one academic semester for each of the two historical periods). This gives instructors the opportunity to select the types of problems that most closely meet the specific needs of each class and the special areas of emphasis they may choose to follow. 606 $aMusic theory$xHistory$y500-1400 606 $aMusic theory$xHistory$y16th century 608 $aElectronic books. 615 0$aMusic theory$xHistory 615 0$aMusic theory$xHistory 676 $a781 676 $a781.0902 700 $aUltan$b Lloyd$f1929-1998.$0890659 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910454154603321 996 $aWorkbook$92101890 997 $aUNINA LEADER 04094nam 2200613 450 001 9910797992603321 005 20200520144314.0 010 $a0-12-804702-X 035 $a(CKB)3710000000529973 035 $a(EBL)4188608 035 $a(SSID)ssj0001637063 035 $a(PQKBManifestationID)16395656 035 $a(PQKBTitleCode)TC0001637063 035 $a(PQKBWorkID)14956302 035 $a(PQKB)10542997 035 $a(Au-PeEL)EBL4188608 035 $a(CaPaEBR)ebr11129065 035 $a(CaONFJC)MIL873925 035 $a(OCoLC)933596731 035 $a(MiAaPQ)EBC4188608 035 $a(EXLCZ)993710000000529973 100 $a20151229h20162016 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aCanned citrus processing $etechniques, equipment, and food safety /$fYang Shan, editor-in-chief 210 1$aAmsterdam, Netherlands :$cAcademic Press,$d2016. 210 4$dİ2016 215 $a1 online resource (192 p.) 300 $aDescription based upon print version of record. 311 $a0-12-804701-1 320 $aIncludes bibliographical references and index. 327 $aFront Cover; Canned Citrus Processing; Copyright; Contents; Preface; One - Overview of the Canned Citrus Industry; 1.1 INDUSTRY BACKGROUND; 1.2 HISTORY OF DEVELOPMENT; 1.2.1 Starting Stage (1959-1969); 1.2.2 Development Stage (1970s to the Mid-1980s); 1.2.3 Prosperous Stage (1990s to the Present Day); 1.3 CURRENT INDUSTRIAL SITUATION; Two - Canned Citrus Processing; 2.1 BACKGROUND; 2.2 CATEGORIES OF CANNED FOODS; 2.3 PRESERVATION PRINCIPLES OF CANNED FOODS; 2.3.1 Effect of Exhausting on Preservation of Canned Products; 2.3.2 Effect of Sealing on the Preservation of Canned Products 327 $a2.6.1 Microwave Technique for Food Sterilization and Preservation2.6.2 Ohmic Sterilization; 2.6.3 Pulsed Light Sterilization Technology; 2.6.4 Ozone Sterilization Technique; 2.6.5 High-Pressure Sterilization; 2.6.6 Pulsed Electric Field; 2.6.7 Electrostatic Sterilization; 2.6.8 Magnetic Sterilization; 2.6.9 Induction Electronic Sterilization; 2.6.10 Other Sterilization Techniques; Three - Machinery and Equipment for Canned Citrus Product Processing; 3.1 MATERIAL HANDLING MACHINERY AND EQUIPMENT; 3.1.1 Belt-Driven Conveyors; 3.1.2 Bucket Elevator; 3.1.3 Spiral Conveyor 327 $a3.2 CLEANING MACHINERY AND EQUIPMENT3.2.1 Cleaning Machinery for Raw Citrus Materials; 3.2.2 Cleaning Machinery for Packaging Containers; 3.3 MACHINERY AND EQUIPMENT FOR PROCESSING RAW CITRUS MATERIALS AND SEMIFINISHED PRODUCTS; 3.3.1 Citrus-Sorting Machine; 3.3.2 Scraper-Style Continuous Citrus Peel-Heating Machine; 3.3.3 Orange Segment-Sorting Machine; 3.3.4 Pilot Equipment for Removing Citrus Sac Coating by Complex Enzyme; 3.4 EXHAUST AND STERILIZATION MACHINERY AND EQUIPMENT; 3.4.1 Exhaust Machinery and Equipment; 3.4.2 Sterilization Equipment; 3.5 PACKAGING MACHINERY AND EQUIPMENT 327 $a3.5.1 GT786 Automatic Vacuum Juice-Filling Machine3.5.2 Sealing Machinery for Canned Citrus Segment Products; 3.5.3 Spinning Capper; 3.5.4 Vacuum-Packaging Machine; 3.5.5 Labeling Machine; 3.5.6 Packing Machine; 3.5.7 Carton-Sealing Machine; 3.5.8 Strapping Machine; 3.6 TYPICAL CANNED CITRUS-PROCESSING PRODUCTION LINE; Four - Quality and Safety Control during Citrus Processing; 4.1 LIMITS AND REQUIREMENTS FOR PESTICIDE RESIDUES, CONTAMINANTS, AND ADDITIVESIN CITRUS AND CANNED PRODUCTS ACCORDINGTO NATIONAL STANDARDS; 4.2 HAZARD ANALYSIS AND CRITICAL CONTROL POINTS FOR CANNED CITRUS PROCESSING 327 $a4.2.1 Hazard Analysis and Critical Control Points Overview 606 $aCitrus fruit industry 606 $aCanned fruit 606 $aFood handling 615 0$aCitrus fruit industry. 615 0$aCanned fruit. 615 0$aFood handling. 676 $a338.174304 702 $aShan$b Yang 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910797992603321 996 $aCanned citrus processing$93700369 997 $aUNINA