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Experiences with Oracle 11gR2 on Linux on System z
  • Language: en
  • Pages: 416

Experiences with Oracle 11gR2 on Linux on System z

  • Type: Book
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  • Published: 2013-11-22
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  • Publisher: IBM Redbooks

Linux on System z offers many advantages to customers who rely on the IBM® mainframe systems to run their businesses. Linux on System z makes use of the qualities of service in the System z® hardware and in z/VM®, making it a robust industrial strength Linux. This provides an excellent platform for hosting Oracle solutions that run in your enterprise. This IBM Redbooks® publication is divided into several sections to share the following experiences that are gained while Oracle Database 11gR2 is installed and tested: Setting up Red Hat Enterprise Linux 6 for Oracle Managing an Oracle on Linux on System z environment Provisioning Linux guests using several tools It also includes many general hints and tips for running Oracle products on IBM System z with Linux and z/VM. Interested readers include database consultants, installers, administrators, and system programmers. This book is not meant to replace Oracle documentation but to supplement it with our experiences while Oracle products are installed and used.

De sternutatoriorum usu et abuxu; resp. Johannes Fridericus Zitemann. - Erfurti, Grosch 1696
  • Language: la
  • Pages: 40
Catarrhus suffacativus; resp. Gottlob Morgenstern. - Erfordiae, Grosch 1713
  • Language: la
  • Pages: 30

Catarrhus suffacativus; resp. Gottlob Morgenstern. - Erfordiae, Grosch 1713

  • Type: Book
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  • Published: 1713
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  • Publisher: Unknown

None

Niedersachssischer Valuation Druck Allerhand Grober und Kleiner Müntzsorten
  • Language: de
  • Pages: 220

Niedersachssischer Valuation Druck Allerhand Grober und Kleiner Müntzsorten

  • Type: Book
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  • Published: 1572
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  • Publisher: Unknown

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Des Churfürsten zu Sachssen etc. Ausschreiben, Vorwarnunge, Gebot unnd Vorbot die Müntz anlangende Anno 1569
  • Language: de
  • Pages: 53
Flavor Chemistry
  • Language: en
  • Pages: 423

Flavor Chemistry

Celebrating the founding of the Flavor Subdivision of the Agriculture and Food Chemistry Division of the American Chemical Society, this book provides an overview of progress made during the past 30-40 years in various aspects of flavor chemistry as seen by internationally renowned scientists in the forefront of their respective fields. In addition, it presents up-to-date findings in the areas of flavor chemistry, analytical methods, thermally produced flavors and precursors, enzymatically produced flavors and precursors, and sensory methods and results.