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Haggard Henry Rider The People of the Mist

Sir Henry Rider Haggard was an English writer of adventure novels set mostly in Africa, and a founder of the Lost World literary genre. The People of the Mist is a classic lost race fantasy novel. It is the tale of a British adventurer seeking wealth in the wilds of Africa, finding romance, and discovering a lost race and its monstrous god. In the novel Penniless Leonard Outram attempts to redress the undeserved loss of his family estates by seeking his fortune in Africa. In the course of his adventures he and his Zulu companion, Otter, save a young Portuguese woman, Juanna Rodd from slavery. Leonard and Juanna are plainly attracted to each other, but prone to bickering, and their romance is impeded by the watchful and jealous Soa.

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Haggard Henry Rider The People of the Mist

The People of the Mist is a classic lost race fantasy novel. It is the tale of a British adventurer seeking wealth in the wilds of Africa, finding romance, and discovering a lost race and its monstrous god. In the novel Penniless Leonard Outram attempts to redress the undeserved loss of his family estates and fianc?e by seeking his fortune in Africa. In the course of his adventures he and his Zulu companion Otter save a young Portuguese woman, Juanna Rodd, together with her nursemaid Soa, from slavery. Leonard and Juanna are plainly attracted to each other, but prone to bickering, and their romance is impeded by the watchful and jealous Soa. The protagonists seek the legendary People of the Mist, said to possess a fabulous hoard of jewels.

846 РУБ



Francis Pope The Name of God is Mercy

The Name of God is Mercy, Pope Francis exploration on the universal theme of mercy, is a spiritual inspiration to both followers of Christianity and non-Christians around the world. Drawing on his own experience as a priest and shepherd, Pope Francis discusses mercy, a subject of central importance in his religious teaching and testimony, and in addition sums up other ideas - reconciliation, the closeness of God - that comprise the heart of his papacy. Written in conversation with Vatican expert and La Stampa journalist Andrea Tornielli, The Name of God is Mercy is directed at everyone, inside or outside of the Catholic Church, seeking meaning in life, a road to peace and reconciliation, or the healing of physical or spiritual wounds.

1301 РУБ



Wayne Martindale Global Food Security and Supply

With the global population projected to reach 9 billion by the year 2050, the need for nations to secure food supplies for their populations has never been more pressing. Finding better supply chain solutions is an essential part of achieving a secure and sustainable diet for a rapidly increasing population. We are now in a position, through methods including life cycle assessment (LCA), carbon footprinting and other tools, to accurately measure and assess our use – or misuse – of natural resources, including food. The impact of new technologies and management systems can therefore improve efficiencies and find new ways to reduce waste. Global Food Security and Supply provides robust, succinct information for people who want to understand how the global food system works. The book demonstrates the specific tools available for understanding how food supply works, addresses the challenges facing a secure and safe global food supply, and helps readers to appreciate how these challenges might be overcome. This book is a concise and accessible text that focuses on recent data and findings from a range of international collaborations and studies. The author provides both a snapshot of global food supply and security today, and a projection of where these issues may lead us in the future. This book will therefore be of particular interest to food policy leaders, commercial managers in the food industry, and researchers and students seeking a better understanding of a rapidly evolving topic.

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Samir Selmanovic Its Really All About God. How Islam, Atheism, and Judaism Made Me a Better Christian

A fresh exploration of a redeeming, dynamic, and radically different way to hold ones religion Samir Selmanovic—who grew up a in a culturally Muslim family in Croatia, converted to Christianity as a soldier in the then-Yugoslavian army, and went on to become a Christian pastor in Manhattan and in Southern California—looks at how our ongoing and sometimes violent power struggles over who owns God and what God wants for the world and its peoples are not serving God, humanity, or our planet. Shows how our religions have become self-serving, God-management systems, however Selmanovic contends—change is possible Offers a path for people of all faiths and traditions for living together on our fragile earth Karen Armstrong said that the book is «asking the right questions at the right time» This is a personal story and a moving exploration of a new way of treasuring ones own religion while discovering God, goodness, and grace in others and in their traditions.

1240.77 РУБ



Shelley Mary Frankenstein, or the mordern prometheus

Frankenstein is a young, idealistic student of natural philosophy who, finding the secret of giving life to matter, creates a living being. The monstrous creation, though tender-hearted and gentle in nature, inspires fear in those who meet him and must hide away from society. Increasingly lonely and isolated, the monster becomes embittered and cruel, taking a hideous revenge on his creator. In a dramatic denouement in which Frankenstein pursues his creation to the Arctic in order to destroy him, Mary Shelley reveals the terrifying consequences of playing God.

125 РУБ



Samuel Clarke A discourse concerning the being and attributes of God

Полный вариант заголовка: «A discourse concerning the being and attributes of God, the obligations of natural religion, and the truth and certainty of the christian revelation : in answer to Mr. Hobbs, Spinoza, the author of the Oracles of reason, and other deniers of natural and revealed religion : being 16 sermons, preachd in the Cathedral-Church of St. Paul, in the years 1704, and 1705, at the lecture founded by the Honourable Robert Boyle : in which is inserted a discourse concerning the connexion of the Prophecies in the Old Testament, and the application of them to Christ : there is alfo, an answer to a 7th letter, concerning, the argument a priori, in proof of the being of God / by Samuel Clarke».




Titus A. M. Msagati Food Forensics and Toxicology

A comprehensive guide, offering a toxicological approach to food forensics, that reviews the legal, economic, and biological issues of food fraud Food Forensics and Toxicology offers an introduction and examination of forensics as applied to food and foodstuffs. The author puts the focus on food adulteration and food fraud investigation. The text combines the legal/economic issues of food fraud with the biological and health impacts of consuming adulterated food. Comprehensive in scope, the book covers a wide-range of topics including food adulteration/fraud, food «fingerprinting» and traceability, food toxicants in the body, and the accidental or deliberate introduction of toxicants into food products. In addition, the author includes information on the myriad types of toxicants from a range of food sources and explores the measures used to identify and quantify their toxicity. This book is designed to be a valuable reference source for laboratories, food companies, regulatory bodies, and researchers who are dealing with food adulteration, food fraud, foodborne illness, micro-organisms, and related topics. Food Forensics and Toxicology is the must-have guide that: Takes a comprehensive toxicological approach to food forensics Combines the legal/economic issue of food fraud with the biological/health impacts of consuming adulterated food in one volume Discusses a wide range of toxicants (from foods based on plants, animals, aquatic and other sources) Provides an analytical approach that details a number of approaches and the optimum means of measuring toxicity in foodstuffs Food Forensics and Toxicology gives professionals in the field a comprehensive resource that joins information on the legal/economic issues of food fraud with the biological and health implications of adulterated food.

14997.66 РУБ



David Weber The Food Truck Handbook. Start, Grow, and Succeed in the Mobile Business

How to start, grow, and succeed in the food truck business. Food trucks have become a wildly popular and important part of the hospitality industry. Consumers are flocking to these mobile food businesses in droves, inspiring national food truck competitions and even a show dedicated to the topic on The Food Network. The relatively low cost of entry as compared to starting a restaurant, combined with free and low-cost ways to market them to the masses via platforms like social media, are just two of the reasons that food truck business are drawing in budding entrepreneurs. Author David Weber, a food truck advocate and entrepreneur himself, is here to offer his practical, step-by-step advice to achieving your mobile food mogul dreams in The Food Truck Handbook. This book cuts through all of the hype to give both hopeful entrepreneurs and already established truck owners an accurate portrayal of life on the streets. From concept to gaining a loyal following to preventative maintenance on your equipment this book covers it all. Includes profiles of successful food trucks, detailing their operations, profitability, and scalability. Establish best practices for operating your truck using one-of-a-kind templates for choosing vending locations, opening checklist, closing checklist, and more. Create a sound business plan complete with a reasonable budget and finding vendors you can trust; consider daily operations in detail from start to finish, and ultimately expand your business. Stay lean and profitable by avoiding the most common operating mistakes. Author David Weber is Founder and President of the NYC Food Truck Association (NYCFTA), which brings together small businesses that own and operate premium food trucks in NYC focused on innovation in hospitality, high quality food, and community development.

1293.28 РУБ



Ian Shaw C. Food Safety. The Science of Keeping Safe

Food safety is a modern concept. Remarkably, it is only in the last 200 years that such concepts as foodborne germs, and the means of combating them (such as antiseptics and refrigeration), have been popularised. Yet in the 21st Century, consumers in the developed world do not accept that the food which they purchase and consume might carry a risk of making them ill – that our food should be safe is something we all take for granted. Food safety is a multi-faceted subject, using microbiology, chemistry, standards and regulations and risk management to address issues involving bacterial pathogens, chemical contaminants, natural toxicants, additive safety, allergens and more. In Food Safety: The Science of Keeping Food Safe, Professor Ian C. Shaw introduces these topics with wit and practical wisdom, providing an accessible guide to a vibrant and constantly evolving subject. Each chapter proceeds from introductory concepts and builds towards a sophisticated treatment of the topic, allowing the reader to take what knowledge is required for understanding food safety at a range of levels. Illustrated with photographs and examples throughout, this book is the ideal starting point for students and non-specialists seeking to learn about food safety issues, and an enjoyable and stylish read for those who already have an academic or professional background in the area.

5133.56 РУБ



Michael Dudbridge Handbook of Seal Integrity in the Food Industry

Seal integrity is vital in food supply chains with modern methods of food retailing and a requirement for very high levels of consumer satisfaction. Robust packages are an important factor in food preservation, consumer confidence in the product as well as waste minimisation and cost control throughout the system. The Handbook of Seal Integrity in the Food Industry is aimed at people working in food supply chains and associated industries from packing machine operators to quality managers and from retail technical staff to packaging machine designers and maintenance engineers. This well illustrated and comprehensively indexed handbook paints a complete picture of all of the factors that operate together in the creation of food packages with high performing seals. A comprehensive review of the reasons for poor seal integrity is included along with suggestions for improvements in maintenance, machine set up and operation. Seal testing systems are featured along with management techniques to ensure a high level of performance and consistency in your business and a ?right first time? approach within packaging systems. The design and operation of the main types of sealing system is reviewed for rigid, semi rigid and flexible packaging systems along with an overview of packing materials such as thermoplastics. Finally the handbook looks at innovations in the packaging of food products with a view of developments in packaging materials, sealing systems and on-line seal integrity measurement and monitoring systems.

7683.81 РУБ



John Shook R. The God Debates. A 21st Century Guide for Atheists and Believers (and Everyone in Between)

The God Debates presents a comprehensive, non-technical survey of the quest for knowledge of God, allowing readers to participate in a debate about the existence of God and gain understanding and appreciation of religion?s conceptual foundations. Explains key arguments for and against Gods existence in clear ways for readers at all levels Brings theological debates up to the present with current ideas from modernism, postmodernism, fideism, evidentialism, presuppositionalism, and mysticism Updates criticism of theology by dealing with the latest terms of the God debates instead of outdated caricatures of religion Helps nonbelievers to learn important theological standpoints while noting their shortcomings Encourages believers and nonbelievers to enjoy informed dialogue with each other Concludes with an overview of religious and nonreligious worldviews and predictions about the future of faith and reason

2174.26 РУБ



Anderson de Souza SantAna Quantitative Microbiology in Food Processing. Modeling the Microbial Ecology

Microorganisms are essential for the production of many foods, including cheese, yoghurt, and bread, but they can also cause spoilage and diseases. Quantitative Microbiology of Food Processing: Modeling the Microbial Ecology explores the effects of food processing techniques on these microorganisms, the microbial ecology of food, and the surrounding issues concerning contemporary food safety and stability. Whilst literature has been written on these separate topics, this book seamlessly integrates all these concepts in a unique and comprehensive guide. Each chapter includes background information regarding a specific unit operation, discussion of quantitative aspects, and examples of food processes in which the unit operation plays a major role in microbial safety. This is the perfect text for those seeking to understand the quantitative effects of unit operations and beyond on the fate of foodborne microorganisms in different foods. Quantitative Microbiology of Food Processing is an invaluable resource for students, scientists, and professionals of both food engineering and food microbiology.

16392.13 РУБ



Sanz María Luz Food Oligosaccharides. Production, Analysis and Bioactivity

A growing awareness of the relationship between diet and health has led to an increasing demand for food products that support health beyond simply providing basic nutrition. Digestive health is the largest segment of the burgeoning functional food market worldwide. Incorporation of bioactive oligosaccharides into foods can yield health benefits in the gastrointestinal tract and other parts of the body that are linked via the immune system. Because oligosaccharides can be added to a wide variety of foodstuffs, there is much interest within the food industry in incorporating these functional ingredients into healthy food products. Moreover, other areas such as pharmaceuticals, bioenergy and environmental science can exploit the physicochemical and physiological properties of bioactive oligosaccharides too. There is therefore a considerable demand for a concentrated source of information on the development and characterization of new oligosaccharides with novel and/or improved bioactivities. Food Oligosaccharides: Production, Analysis and Bioactivityis a comprehensive reference on the naturally occurring and synthesised oligosaccharides, which will enable food professionals to select and use these components in their products. It is divided into three sections: (i) Production and bioactivity of oligosaccharides, (ii) Analysis and (iii) Prebiotics in Food Formulation. The book addresses classical and advanced techniques to structurally characterize and quantitatively analyse food bioactive oligosaccharides. It also looks at practical issues faced by food industry professionals seeking to incorporate prebiotic oligosaccharides into food products, including the effects of processing on prebiotic bioavailability. This book is essential reading for food researchers and professionals, nutritionists and product developers working in the food industry, and students of Food Science with an interest in functional foods.

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Emerson Willis George A Vendetta of the Hills

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John Wilkins A Companion to Food in the Ancient World

A Companion to Food in the Ancient World presents a comprehensive overview of the cultural aspects relating to the production, preparation, and consumption of food and drink in antiquity. • Provides an up-to-date overview of the study of food in the ancient world • Addresses all aspects of food production, distribution, preparation, and consumption during antiquity • Features original scholarship from some of the most influential North American and European specialists in Classical history, ancient history, and archaeology • Covers a wide geographical range from Britain to ancient Asia, including Egypt and Mesopotamia, Asia Minor, regions surrounding the Black Sea, and China • Considers the relationships of food in relation to ancient diet, nutrition, philosophy, gender, class, religion, and more

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Zafar Nazarov The effect of the unemployment insurance wage replacement rate on reemployment wages: A dynamic discrete time hazard model with unobserved heterogeneity

This study estimates the effect of the unemployment insurance wage replacement rate on reemployment wages in the U.S. using the sample of men in the 1996 and 2001 Surveys of Income and Program Participation. I model employment search behavior in a dynamic discrete time hazard setting with three possible outcomes: finding a full-time job, finding a part-time job, or staying unemployed (continuing the job search). I find that reemployment wages decrease with the unemployment insurance wage replacement rate. Furthermore, the wage replacement rate depresses the prospect of finding full-time work while increasing the prospect of finding part-time work.

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Alister E. McGrath Dawkins God. From The Selfish Gene to God Delusion

A fully updated new edition of a critically acclaimed examination of the theories and writings of Richard Dawkins by a world-renowned expert on the relation of science and religion Includes in-depth analysis of Dawkins’ landmark treatise The God Delusion (2006), as well as coverage of his later popular works The Magic of Reality (2011) and The Greatest Show on Earth (2011),and a new chapter on Dawkins as a popularizer of science Tackles Dawkins’ hostile and controversial views on religion, and examine the religious implications of his scientific ideas including a comprehensive investigation of the ‘selfish gene’ Written in an accessible and engaging style that will appeal to anyone interested in better understanding the interplay between science and religion

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Wayne Ellefson Improving Import Food Safety

Food safety has been a global concern for many years. While global sourcing of foods and ingredients provides great opportunity for variety and diversity of cultural products, there are significant risks. Programs that regulate food safety and quality in countries around the world vary in their scope and effectiveness, with many being underfunded. Rapidly developing countries may lack the expertise, laboratory resources for testing, and established inspection programs to adequately promote the safety of foods. Rather, these countries may be more focused on providing enough food for their citizens. Lack of documentation or traceability in the exporting country can further exacerbate the situation. Of course, safety problems in food imported from more developed countries also occur, and the source of food borne disease outbreaks are found regularly within the United States. Improving Import Food Safety gathers together vital information on the food safety programs of national governments, the food industry, and the testing industry. Chapters have been contributed by authors from the United States, Latin America, Europe, and Asia. Readers will learn about a variety of regulatory approaches to food safety at the federal and state levels in the United States, as well as in selected countries and within the food industry itself. They will also gain insights into the nature and source of safety problems, in addition to approaches to food safety around the world. The book is divided into three sections: Highlighting Key Issues: authors illustrate the millions of permutations for the origin of ingredients, discussing the difficulty if policing imports, providing a unique perspective on the economic situation in China and insight into development of support for small farm producers in Mexico. Legal and Regulatory Issues/Structures in the USA and Abroad: describes the legal and regulatory system in the European Union, the United States, and China, plus a chapter addressing global approaches to fraud. Potential Strategies to Improve Import Safety: presents strategies to deal with what are ultimately global issues, but on multiple levels. Perspectives are provided by authors from Industry, and industry trade association, academia, and a recently semi-retired, global ambassador or food safety. Readers will find this book noteworthy because of the diverse topics and perspectives offered on the challenges of keeping food safe in a global economy. Authors come from a variety of backgrounds, and each has provided a unique perspective on this critical topic. The volume is aimed at importers and exporters of food and ingredients; food microbiologists, food safety and QC/QA personnel; regulatory and legal personnel in food manufacturing companies; food policy makers and regulatory officials and facility and graduate students in food science.

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Kilara Arun Dairy Ingredients for Food Processing

The objective of this book is to provide a single reference source for those working with dairy-based ingredients, offering a comprehensive and practical account of the various dairy ingredients commonly used in food processing operations. The Editors have assembled a team of 25 authors from the United States, Australia, New Zealand, and the United Kingdom, representing a full range of international expertise from academic, industrial, and government research backgrounds. After introductory chapters which present the chemical, physical, functional and microbiological characteristics of dairy ingredients, the book addresses the technology associated with the manufacture of the major dairy ingredients, focusing on those parameters that affect their performance and functionality in food systems. The popular applications of dairy ingredients in the manufacture of food products such as dairy foods, bakery products, processed cheeses, processed meats, chocolate as well as confectionery products, functional foods, and infant and adult nutritional products, are covered in some detail in subsequent chapters. Topics are presented in a logical and accessible style in order to enhance the usefulness of the book as a reference volume. It is hoped that Dairy Ingredients for Food Processing will be a valuable resource for members of academia engaged in teaching and research in food science; regulatory personnel; food equipment manufacturers; and technical specialists engaged in the manufacture and use of dairy ingredients. Special features: Contemporary description of dairy ingredients commonly used in food processing operations Focus on applications of dairy ingredients in various food products Aimed at food professionals in R&D, QA/QC, manufacturing and management World-wide expertise from over 20 noted experts in academe and industry

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Seyed Hashemi MohammedBagher Essential Oils in Food Processing: Chemistry, Safety and Applications

A guide to the use of essential oils in food, including information on their composition, extraction methods, and their antioxidant and antimicrobial applications Consumers’ food preferences are moving away from synthetic additives and preservatives and there is an increase demand for convenient packaged foods with long shelf lives. The use of essential oils fills the need for more natural preservativesto extend the shelf-life and maintaining the safety of foods. Essential Oils in Food Processing offers researchers in food science a guide to the chemistry, safety and applications of these easily accessible and eco-friendly substances. The text offers a review of essential oils components, history, source and their application in foods and explores common and new extraction methods of essential oils from herbs and spices. The authors show how to determine the chemical composition of essential oils as well as an explanation of the antimicrobial and antioxidant activity of these oils in foods. This resource also delves into the effect of essential oils on food flavor and explores the interaction of essential oils and food components. Essential Oils in Food Processing offers a: Handbook of the use of essential oils in food, including their composition, extraction methods and their antioxidant and antimicrobial applications Guide that shows how essential oils can be used to extend the shelf life of food products whilst meeting consumer demand for “natural” products Review of the use of essential oils as natural flavour ingredients Summary of relevant food regulations as pertaining to essential oils Academic researchers in food science, R&D scientists, and educators and advanced students in food science and nutrition can tap into the most recent findings and basic understanding of the chemistry, application, and safe us of essential oils in food processing.

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Wang Qin Nanotechnology Research Methods for Food and Bioproducts

Food nanotechnology is an expanding field. This expansion is based on the advent of new technologies for nanostructure characterization, visualization, and construction. Nanotechnology Research Methods for Food and Bioproducts introduces the reader to a selection of the most widely used techniques in food and bioproducts nanotechnology. This book focuses on state-of-the-art equipment and contains a description of the essential tool kit of a nanotechnologist. Targeted at researchers and product development teams, this book serves as a quick reference and a guide in the selection of nanotechnology experimental research tools.

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Michael Dudbridge Handbook of Lean Manufacturing in the Food Industry

The principles of lean manufacturing – increasing efficiency, reducing waste, lowering costs and improving control – may be applied to any industry. However, the food industry is unique, and creates unique demands. The political, social and economic importance of food is unrivalled by any other form of produce, as is the scrutiny to which the manufacture of food is subjected. For the food industry, lean manufacturing is not simply a cost-saving strategy, but is directly linked to issues of sustainability, the environment, ethics and public accountability. Handbook of Lean Manufacturing in the Food Industry is a major new source of information and ideas for those working in food manufacturing. Offering a fresh and modern perspective on best practice, it points the way to fewer breakdowns, reduced quality faults, improved teamwork and increased profits. With a focus on operations management and new process development, the book is accessible and easy to read, and is complemented by a wealth of practical examples drawn from industry. The author’s conversational style and questioning approach will be invaluable to food manufacturers who are seeking solutions to fundamental issues. The book is directed at those who are working in food manufacturing or the wider food industry, particularly factory operations managers and training teams who are looking for resources to help with lean manufacturing implementations. Others in the supply chain, from producers to retailers, will also find it invaluable. The book is a clear and timely introduction for students and lecturers in food science and technology who want to access the reality of lean manufacturing as well as the theory.

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Ravishankar V Rai Advances in Food Biotechnology

The application of biotechnology in the food sciences has led to an increase in food production and enhanced the quality and safety of food. Food biotechnology is a dynamic field and the continual progress and advances have not only dealt effectively with issues related to food security but also augmented the nutritional and health aspects of food. Advances in Food Biotechnology provides an overview of the latest development in food biotechnology as it relates to safety, quality and security. The seven sections of the book are multidisciplinary and cover the following topics: GMOs and food security issues Applications of enzymes in food processing Fermentation technology Functional food and nutraceuticals Valorization of food waste Detection and control of foodborne pathogens Emerging techniques in food processing Bringing together experts drawn from around the world, the book is a comprehensive reference in the most progressive field of food science and will be of interest to professionals, scientists and academics in the food and biotech industries. The book will be highly resourceful to governmental research and regulatory agencies and those who are studying and teaching food biotechnology.

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Axel Rossberg G. Food Webs and Biodiversity. Foundations, Models, Data

Food webs have now been addressed in empirical and theoretical research for more than 50 years. Yet, even elementary foundational issues are still hotly debated. One difficulty is that a multitude of processes need to be taken into account to understand the patterns found empirically in the structure of food webs and communities. Food Webs and Biodiversity develops a fresh, comprehensive perspective on food webs. Mechanistic explanations for several known macroecological patterns are derived from a few fundamental concepts, which are quantitatively linked to field-observables. An argument is developed that food webs will often be the key to understanding patterns of biodiversity at community level. Key Features: Predicts generic characteristics of ecological communities in invasion-extirpation equilibrium. Generalizes the theory of competition to food webs with arbitrary topologies. Presents a new, testable quantitative theory for the mechanisms determining species richness in food webs, and other new results. Written by an internationally respected expert in the field. With global warming and other pressures on ecosystems rising, understanding and protecting biodiversity is a cause of international concern. This highly topical book will be of interest to a wide ranging audience, including not only graduate students and practitioners in community and conservation ecology but also the complex-systems research community as well as mathematicians and physicists interested in the theory of networks. «This is a comprehensive work outlining a large array of very novel and potentially game-changing ideas in food web ecology.» —Ken Haste Andersen, Technical University of Denmark «I believe that this will be a landmark book in community ecology … it presents a well-established and consistent mathematical theory of food-webs. It is testable in many ways and the author finds remarkable agreements between predictions and reality.» —Géza Meszéna, Eötvös University, Budapest

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Brent Charles Henry With God in the World: A Series of Papers

Aldivan Teixeira Torres The Contemporary Testament

This is the book of God. Does this seem contradictory to you? ”This is the book of God. Does this seem contradictory to you? Taking notes here and there, it was written through the greatest force in the universe in partnership with the seer and is a rereading of important biblical parts explaining the will of the creator which can be recognized through faith. As Jesus said, those who are from God recognize his words and have this book as a loving letter from a father wanting to find his children again.”

298.1 РУБ



Holt Kimberly Willis Dinner with the Highbrows. Story about Manners

Bernard has never been to dinner at a friends house before. His mother gives him quite the list of rules to follow no elbows on the table, put your napkin on your lap, dont talk with food in your mouth, and so on. But Bernard isnt prepared to discover that the Goldsmiths think the table is the best place for elbows and feet, never put their napkins on their laps, and talk with food in their mouths! How will Bernard survive dinner with such an obnoxious crew? Kimberly Willis Holts funny picture book about manners and etiquette turns the idea of good manners upside-down. The fresh point of view in Dinner with the Highbrows will be appreciated by both kids and their parents.

857 РУБ



John Norris A sermon preached in the Abby Church of Bath

Полный вариант заголовка: «A sermon preached in the Abby Church of Bath, before the Right Reverend Father in GOD, Thomas, Lord Bishop of Bath and Wells : at his visitation held there July 30, 1689 / by John Norris».




Shuo Wang Food Chemical Hazard Detection. Development and Application of New Technologies

Food chemical safety remains a serious concern to the food industry. Risks such as adulteration, the existence of toxic and allergenic compounds in foods, and poor regulation of postharvest processing indicate that food chemical safety is not fully guaranteed. With the increasing trend of globalization in the import and export of food products, the importance of employing accurate and reliable analytical instruments to rapidly detect chemical hazards in foods has become paramount. In recent years, many new applications for using a range of analytical methods to detect food chemical hazards have emerged. Food Chemical Hazard Detection: Development and Application of New Technologies aims to cover the major developments and applications in this field. With a far-reaching scope, this book includes sections dedicated to chromatography tandem mass spectrometry, immunoassay, biophotonics, nanotechnology, biosensors and microfluidic based “lab-on-a-chip”. A team of expert authors from major academic institutions in the USA, Canada and China bring a wealth of research experiences to bear in this major new work, which will be required reading for anyone interested in food chemical hazards and their effective detection and intervention strategies. Food Chemical Hazard Detection: Development and Application of New Technologies is aimed at a diverse audience, including food safety testing laboratories, scientists and managers in the global food supply chain, academic institutions, governmental regulatory agencies and food safety training providers. Readers will receive not only the fundamentals about different detection techniques, but will also gain insights into the current and future applications of each technique.

15444.46 РУБ




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