{"text_format":"2","workbook":"xls","n_sheets":1,"sheets":["report2"],"not_rendered":{"charts":0,"images":0,"macros":0,"external_links":1,"defined_names":2,"comments":0,"pivot_tables":0},"unopened":[],"bounds":{"document_bytes":16777216,"sheet_cells":100000,"run_cost":"one","rows_first":2000,"rows_last":500,"rows_between":2000,"halvings":0,"cell_chars":16384,"cell_head_chars":4096},"cells_cut":0,"cells_raw":0,"read":"whole","date_system":"1900","formulas":"cached_only"}

{"sheet":"report2","index":0,"n_rows":46,"n_cols":5,"rows_kept":46,"cut":false,"hidden":false,"merged":[[0,2,0,3],[0,4,0,5],[1,2,1,3],[1,4,1,5],[2,2,2,3],[2,4,2,5],[3,2,3,3],[4,2,4,3],[6,2,6,3],[7,2,7,3],[8,2,8,3],[9,2,9,3],[17,2,17,3],[18,2,18,3],[20,2,20,3],[23,2,23,3],[23,4,23,5],[24,2,24,3],[24,4,24,5],[25,2,25,3],[25,4,25,5],[26,2,26,3],[27,2,27,3],[31,2,31,3],[32,2,32,3],[33,2,33,3],[34,2,34,3],[36,2,36,3],[37,2,37,3],[40,2,40,3]],"flags":["formulas_cached_only"]}
[null,"1.","Record Nr.",null,"UNINA9910416101903321"]
[null,null,"Autore",null,"Woolcott Geoff"]
[null,null,"Titolo",null,"Reconceptualising Information Processing for Education / / by Geoff Woolcott"]
[null,null,"Pubbl/distr/stampa",null,"Singapore : , : Springer Nature Singapore : , : Imprint : Springer, , 2020"]
[null,null,"ISBN",null,"9789811570513"]
[{"$nulls":4},"9811570515"]
[null,null,"Edizione",null,"[1st ed. 2020.]"]
[null,null,"Descrizione fisica",null,"1 online resource (177 pages) : illustrations"]
[null,null,"Disciplina",null,"361.32"]
[null,null,"Soggetti",null,"Learning, Psychology of"]
[{"$nulls":4},"Education - Philosophy"]
[{"$nulls":4},"Educational sociology"]
[{"$nulls":4},"Education - History"]
[{"$nulls":4},"Instructional Psychology"]
[{"$nulls":4},"Educational Philosophy"]
[{"$nulls":4},"Sociology of Education"]
[{"$nulls":4},"History of Education"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,"Nota di contenuto",null,"Chapter 1. Learning and Memory in Modern Cognitive Psychology and Integrative Biology -- Chapter 2. Modern Cognitive Psychology and Learning and Memory Processes -- Chapter 3. Modern Integrative Biology and Learning and Memory Processes -- Chapter 4. Connections Between Studies of Human Learning and Memory Processes in Modern Cognitive Psychology and Integrative Biology -- Chapter 5. Contributions of Modern Cognitive Psychology and Integrative Biology to Educational Theories and Practices -- Chapter 6. Placing Human Learning and Memory in a Broad Context -- Chapter 7. A Broad View of Information Processing Systems -- Chapter 8. Universal Information Processing Systems and System-wide Learning and Memory -- Chapter 9. The Universal Information Processing System and Educational Theories and Practices -- Chapter 10. Universal Information Processing Systems, Generalised Educational Principles and Generalised Cognitive Processes."]
[null,null,null,"Sommario/riassunto","This book presents a novel conceptualisation of universal information processing systems based on studies of environmental interaction in "]
[{"$nulls":4},"both biological and non-biological systems. This conceptualisation is used to demonstrate how a single overarching framework can be applied to the investigation of human learning and memory by considering matter and energy pathways and their connections. In taking a stance based on everyday interactions, as well as on scientific practices, the conceptualisation is used to consider educational theories and practices, exemplified by the widely cited cognitive load theory. In linking these theories and practices more closely to scientific thinking, the book embraces an holistic approach to informational interactions, not limited to conceptualisations of pattern, signal or meaning. The book offers educational researchers and educators an opportunity to re-think their approach to instruction – to take all facets of student learning environments into account in increasing human knowledge, skills and experiences across society."]
[null,"2.","Record Nr.",null,"UNINA9911007083803321"]
[null,null,"Autore",null,"Lawrie R. A"]
[null,null,"Titolo",null,"Lawrie's Meat Science"]
[null,null,"Pubbl/distr/stampa",null,"Burlington, : Elsevier Science, 2014"]
[null,null,"ISBN",null,"9781615831128"]
[{"$nulls":4},"1615831126"]
[{"$nulls":4},"9781845691615"]
[{"$nulls":4},"184569161X"]
[null,null,"Edizione",null,"[7th ed.]"]
[null,null,"Descrizione fisica",null,"1 online resource (461 p.)"]
[null,null,"Collana",null,"Woodhead Publishing Series in Food Science, Technology and Nutrition"]
[null,null,"Soggetti",null,"Business & Economics"]
[{"$nulls":4},"Industries"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,"Nota di contenuto",null,"Cover; Lawrie's meat science; Copyright; Dedication; Contents; Preface to seventh edition; Preface to first edition; Acknowledgements; Chapter 1 Introduction; 1.1 Meat and muscle; 1.2 The origin of meat animals; 1.3 Current trends and developments; Chapter 2 Factors influencing the growth and development of meat animals; 2.1 General; 2.2 Genetic aspects; 2.3 Environmental physiology; 2.4 Nutritional aspects; 2.5 Exogenous manipulation; Chapter 3 The structure and growth of muscle; 3.1 The proportion of muscular tissue in sheep, cattle and pigs; 3.2 Structure; 3.3 The growth of normal muscle"]
[{"$nulls":4},"3.4 Abnormal growth and development in muscleChapter 4 Chemical and biochemical constitution of muscle; 4.1 General chemical aspects; 4.2 Biochemical aspects; 4.3 Factors reflected in specialized muscle function and constitution; Chapter 5 The conversion of muscle to meat; 5.1 Preslaughter handling; 5.2 Death of the animal; 5.3 General consequences of circulatory failure; 5.4 Conditioning (ageing); Chapter 6 The spoilage of meat by infecting organisms; 6.1 Infection; 6.2 Symptoms of spoilage; 6.3 Factors affecting the growth of meat-spoilage micro-organisms; 6.4 Prophylaxis"]
[{"$nulls":4},"Chapter 7 The storage and preservation of meat: I Temperature control7.1 Refrigeration; 7.2 Thermal processing; Chapter 8 The storage and preservation of meat: II Moisture control; 8.1 Dehydration; 8.2 Freeze dehydration; 8.3 Curing; Chapter 9 The storage and preservation of meat: III Direct microbial inhibition; 9.1 Ionizing "]
[{"$nulls":4},"radiation; 9.2 Antibiotics; 9.3 Chemical preservatives; Chapter 10 The eating quality of meat; 10.1 Colour; 10.2 Water-holding capacity and juiciness; 10.3 Texture and tenderness; 10.4 Odour and taste; Chapter 11 Meat and human nutrition; 11.1 Essential nutrients"]
[{"$nulls":4},"11.2 Toxins and residues11.3 Meat-eating and health; Chapter 12 Prefabricated meat; 12.1 Manipulation of conventional meat; 12.2 Non-meat sources; 12.3 Upgrading abattoir waste; Bibliography; Index"]
[null,null,null,"Sommario/riassunto","Lawrie's Meat Science has established itself as a standard work for both students and professionals in the meat industry. Its basic theme remains the central importance of biochemistry in understanding the production, storage, processing and eating quality of meat. At a time when so much controversy surrounds meat production and nutrition, Lawrie's meat science, written by Lawrie in collaboration with Ledward, provides a clear guide which takes the reader from the growth and development of meat animals, through the conversion of muscle to meat, to the point of consumption.The seventh e"]