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How To Write a Paper
This concise paperback is one of the best known guides to writing a paper for publication in biomedical journals. Its straightforward format – a chapter covering each of part of the structured abstract – makes it relevant and easy to use for any novice paper writer. How to Write a Paper addresses the mechanics of submission, including electronic submission, and how publishers handle papers, writing letters to journals abstracts for scientific meetings, and assessing papers. This new edition also covers how to write a book review and updated chapters on ethics, electronic publication and submission, and the movement for open access.
The Fifth Star
Consequently, they reached the pinnacle of power in the military profession.
Methods of Testing Protein Functionality
Protein in foods is important mainly as a source of nutrition. However, the ability of proteins to impart other favorable characteristics is known as functionality. Functional properties include viscosity, emulsification and foam formation. Twenty percent of the proteins used in food systems are thought to be there for functional reasons rather than nutritional reasons. This book reviews the most important techniques for the assessment for protein. Functionality, in the light of current theory, then suggests a 'standard' method applicable to a wide variety of situations. The subject is of large and growing importance to the food industry, where there is enormous pressure to create increasing numbers of new products with improved characteristics. In this book an international team of authors pull together information which has previously only been available in various academic and technical journals. Industrial food technologists, chemists, biochemists and microbiologists will find this book an essential source of information, while students of food science, biochemistry and microbiology will use it as a reference source.
Fish Processing Technology
As with the first edition this book includes chapters on established fish processes and new processes and allied issues. The first five chapters cover fish biochemistry affecting processing, curing, surimi and fish mince, chilling and freezing and canning. These established processes can still show innovations and improved theory although their mature status precludes major leaps in knowledge and technology. The four chapters concerned with new areas relevant to fish processing are directed at the increasing globalisation of the fish processing industry and the demands, from legislation and the consumer, for better quality, safer products. One chapter reviews the methods available to identify fish species in raw and processed products. The increased demand for fish products and the reduced catch of commercially-important species has lead to adulteration or substitu tion of these species with cheaper species. The ability to detect these practices has been based on some elegant analytical techniques in electrophoresis.
Top gun fighters & America's jet power
Describes the speed, excitement, and power of today's premier military jet aircraft.
Masonic Standard
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