Welcome to our book review site go-pdf.online!
You may have to Search all our reviewed books and magazines, click the sign up button below to create a free account.
Moving Crucifixes in Modern Spain
Why are religious visions believed only in certain times and places? In this book William Christian investi gates the settings and responses to a series of group visions reported by Spaniards in rural Galicia, Valencia, Cantabria, and Navarre in the early part of this century the most notable one involving the crucifix at Limpias, where Jesus was first seen agonizing on the cross during a mission service in March of 1919. In light of the social strife and strong anticlerical movements of the period, the author examines how gender and religious politics influenced the experiences of seers and the interpretation of their visions by church officials, journalists, and the public. Christian appro...
Artigues y Sanabria
None
Radiomics and Radiogenomics
Radiomics and Radiogenomics: Technical Basis and Clinical Applications provides a first summary of the overlapping fields of radiomics and radiogenomics, showcasing how they are being used to evaluate disease characteristics and correlate with treatment response and patient prognosis. It explains the fundamental principles, technical bases, and clinical applications with a focus on oncology. The book’s expert authors present computational approaches for extracting imaging features that help to detect and characterize disease tissues for improving diagnosis, prognosis, and evaluation of therapy response. This book is intended for audiences including imaging scientists, medical physicists, a...
Meat Science
Meat Science, Fourth Edition focuses on the science of meat, from the initiation of life in the meat animal to the absorption of its nutrients by the human consumer. This edition updates the topics on hormonal control of reproduction and growth, pre-slaughter stress, modes of stunning and bleeding, refrigeration, eating quality, and consumer health. A section has been added on the electrical stimulation of carcasses post-mortem, emphasizing the differing susceptibility of individual muscles to cold shock on the one hand and to undergo conditioning changes on the other. The developments, such as the mechanical recovery of meat, its modification by high pressure, its reformation after controlled comminution, and incorporation with it of proteins from abattoir waste or non-meat sources are also elaborated in this book. This publication is beneficial to students and individuals researching on the food science of meat.
