LEADER 03205nam 2200769Ia 450 001 9910960660303321 005 20240912154405.0 010 $a0-19-028262-2 010 $a1-280-45116-5 010 $a0-19-802435-5 010 $a9786610451166 010 $a1-60256-038-2 035 $a(CKB)1000000000028766 035 $a(EBL)241266 035 $a(OCoLC)475955888 035 $a(SSID)ssj0000367087 035 $a(PQKBManifestationID)12133722 035 $a(PQKBTitleCode)TC0000367087 035 $a(PQKBWorkID)10418036 035 $a(PQKB)10533592 035 $a(SSID)ssj0000263982 035 $a(PQKBManifestationID)11227563 035 $a(PQKBTitleCode)TC0000263982 035 $a(PQKBWorkID)10282237 035 $a(PQKB)11396029 035 $a(Au-PeEL)EBL241266 035 $a(CaPaEBR)ebr10086926 035 $a(CaONFJC)MIL45116 035 $a(Au-PeEL)EBL2012800 035 $a(OCoLC)958511228 035 $a(MiAaPQ)EBC241266 035 $a(MiAaPQ)EBC2012800 035 $a(OCoLC)28221750 035 $a(FINmELB)ELB168901 035 $a(EXLCZ)991000000000028766 100 $a19930518d1993 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aUncommon sense $ethe heretical nature of science /$fAlan Cromer 205 $a1st ed. 210 $aNew York $cOxford University Press$d1993 215 $a1 online resource (257 p.) 300 $aDescription based upon print version of record. 311 08$a0-19-508213-3 311 08$a0-19-509636-3 320 $aIncludes bibliographical references (p. 225-233) and index. 327 $aContents; 1. Aspects of Science; 2. Mind and Magic; 3. From Apes to Agriculture; 4. Prophets and Poets; 5. Theorems and Planets; 6. Sages and Scholars; 7. Towns and Gowns; 8. Science and Nonsense; 9. Are We Alone?; 10. Education for an Age of Science; APPENDIX A: Hindu Trigonometry; APPENDIX B: An Integrated Science Course for Nonscience Students; NOTES; REFERENCES; INDEX; A; B; C; D; E; F; G; H; I; J; K; L; M; N; O; P; Q; R; S; T; U; V; W; Y; Z 330 $aMost people believe that science arose as a natural end-product of our innate intelligence and curiosity, as an inevitable stage in human intellectual development. But physicist and educator Alan Cromer disputes this belief. Cromer argues that science is not the natural unfolding of human potential, but the invention of a particular culture, Greece, in a particular historical period. Indeed, far from being natural, scientific thinking goes so far against the grain of conventional human thought that if it hadn't been discovered in Greece, it might not have been discovered at all. In Uncommon Se 606 $aScience$xPhilosophy 606 $aScience$xHistory 606 $aThought and thinking 615 0$aScience$xPhilosophy. 615 0$aScience$xHistory. 615 0$aThought and thinking. 676 $a501 676 $a501 700 $aCromer$b Alan H.$f1935-$043603 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910960660303321 996 $aUncommon sense$94410437 997 $aUNINA LEADER 03585nam 2200565Ia 450 001 9911019963103321 005 20200520144314.0 010 $a1-282-49162-8 010 $a9786612491627 010 $a0-8138-2089-8 010 $a0-8138-2096-0 035 $a(CKB)2520000000007931 035 $a(EBL)484907 035 $a(OCoLC)607080341 035 $a(SSID)ssj0000419224 035 $a(PQKBManifestationID)11312790 035 $a(PQKBTitleCode)TC0000419224 035 $a(PQKBWorkID)10382146 035 $a(PQKB)11504746 035 $a(MiAaPQ)EBC484907 035 $a(EXLCZ)992520000000007931 100 $a20090923d2010 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aHandbook of meat processing /$fFidel Toldra, editor 210 $aAmes, Iowa $cWiley-Blackwell$d2010 215 $a1 online resource (584 p.) 300 $aDescription based upon print version of record. 311 $a0-8138-2182-7 320 $aIncludes bibliographical references and index. 327 $aHandbook of Meat Processing; Contents; Preface; Contributors; About the Editor; Part I: Technologies; Chapter 1: Chemistry and Biochemistry of Meat; Chapter 2: Technological Quality of Meat for Processing; Chapter 3: Meat Decontamination; Chapter 4: Aging/Tenderization Mechanisms; Chapter 5: Freezing/Thawing; Chapter 6: Curing; Chapter 7: Emulsification; Chapter 8: Thermal Processing; Chapter 9: Fermentation: Microbiology and Biochemistry; Chapter 10: Starter Cultures for Meat Fermentation; Chapter 11: Drying; Chapter 12: Smoking; Chapter 13: Meat Packaging 327 $aChapter 14: Novel Technologies for Microbial Spoilage PreventionChapter 15: Plant Cleaning and Sanitation; Part II: Products; Chapter 16: Cooked Ham; Chapter 17: Cooked Sausages; Chapter 18: Bacon; Chapter 19: Canned Products and Pa?te?; Chapter 20: Dry-Cured Ham; Chapter 21: Mold-Ripened Sausages; Chapter 22: Semidry and Dry Fermented Sausages; Chapter 23: Restructured Whole-Tissue Meats; Chapter 24: Functional Meat Products; Part III: Controls; Chapter 25: Physical Sensors for Quality Control during Processing; Chapter 26: Sensory Evaluation of Meat Products 327 $aChapter 27: Detection of Chemical HazardsChapter 28: Microbial Hazards in Foods: Food-Borne Infections and Intoxications; Chapter 29: Assessment of Genetically Modified Organisms (GMO) in Meat Products by PCR; Chapter 30: HACCP : Hazard Analysis Critical Control Point; Chapter 31: Quality Assurance; Index 330 $aThis handbook comprehensively presents the current status of the manufacturing of the most important meat products. Editor and renowned meat expert Fidel Toldra? heads an international collection of meat scientists who have contributed to this essential reference book. Coverage is divided into three parts. Part one, Technologies, begins with discussions on meat chemistry, biochemistry and quality and then provides background information on main technologies involved in the processing of meat, such as freezing, cooking, smoking, fermentation, emulsification, drying and curing. Also included ar 606 $aMeat$vHandbooks, manuals, etc 606 $aMeat industry and trade$vHandbooks, manuals, etc 615 0$aMeat 615 0$aMeat industry and trade 676 $a664/.9 701 $aToldra$b Fidel$0430057 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9911019963103321 996 $aHandbook of meat processing$94418228 997 $aUNINA