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Iberian Books Volumes II & III / Libros Ibéricos Volúmenes II y III (2 vols)
Iberian Books II & III presents an indispensable foundational listing of everything known to have been published in Spain, Portugal and the New World, or of items printed in Spanish or Portuguese elsewhere, during the first half of the seventeenth century. Drawing on library catalogues, specialist bibliographies and studies, as well as auction catalogue records, Iberian Books lists 45,000 items, and the locations of some 215,000 copies surviving in 1,800 collections worldwide. These volumes offer a powerful research tool which will appeal to researchers, librarians and to the book selling and collecting communities. They will prove invaluable to anyone with a research interest in the literat...
Guía da Galiza máxica, mítica e lendaria
Longos anos de estudio e de preparación precederon esta singular guía, anos de viaxes por Galicia, lendo e escoitando, recollendo o sabido e descubrindo o esquecido. Nunha primeira parte, familiarízanos o autor coa "Ollada marabillosa" presentando sitios, personaxes e feitos que constitúen o universo máxico deste país fisterrán e das súas xentes: castros e tesouros, meigas e encantamentos, a santa compaña e os lobos. Na segunda parte -"O lugar da lenda"- amósanse as tradicións vencelladas a lugares concretos: desde Abegondo ata Xinzo de Limia, pasando por San Andrés de Teixido, Santiago, Mondoñedo e toda a xeografía máxica de Galicia. Con máis de 200 fotografías e gravados e 50 mapas de localización, esta Guía da Galiza máxica é un gozo non soamente polo seu contido, senón tamén por unha presentación gráfico-visual que ameniza a lectura.
Packaging Alternatives for Food Processors
Provides the most current description of HACCP principles now available, and gives information necessary for developing a model HACCP plan.
18th International Probabilistic Workshop
This volume presents the proceedings of the 18th International Probabilistic Workshop (IPW), which was held in Guimarães, Portugal in May 2021. Probabilistic methods are currently of crucial importance for research and developments in the field of engineering, which face challenges presented by new materials and technologies and rapidly changing societal needs and values. Contemporary needs related to, for example, performance-based design, service-life design, life-cycle analysis, product optimization, assessment of existing structures and structural robustness give rise to new developments as well as accurate and practically applicable probabilistic and statistical engineering methods to support these developments. These proceedings are a valuable resource for anyone interested in contemporary developments in the field of probabilistic engineering applications.
HACCP System Auditing for Food Safety
Guide to understand the fundamentals of HACCP and implement, evaluate, and audit results HACCP Audit helps readers understand the fundamentals of the HACCP concept and its importance in ensuring food safety, with guidance on how to develop auditing skills including planning, executing, and reporting on HACCP audits effectively. To aid in reader comprehension, this book incorporates many practical examples with accompanying figures and models, along with selected case studies and global practices from Europe, Canada, USA, and New Zealand to showcase international practices and standards. ISO 19011 as a standard reference is used throughout the text. Written by a seasoned industry professional...
Sustainable Innovation in Food Product Design
This book comes out of the 12th Iberoamerican Congress of Food Engineering, which took place at the University of Algarve in Faro, Portugal in July 2019. It includes the editors' selection of the best research works from oral and poster presentations delivered at the conference. The first section is dedicated to research carried out on SUSTAINABLE ALTERNATIVES TO CHEMICAL ADDITIVES TO EXTEND SHELF LIFE, with special emphasis on animal products. The second section discusses recent research in SUSTAINABLE NEW PRODUCT DEVELOPMENT. The third section delves into the development of PLANT-BASED ALTERNATIVES TO DAIRY AND GLUTEN BASED CEREALS. The fourth section tackles CONSUMER BEHAVIOR regarding food products with new sources of protein (e.g. insects) or new sources of important nutrients (e.g. seaweeds) and the fifth discusses the VALORIZATION OF BY-PRODUCTS IN THE FOOD INDUSTRY (from fruits and wine making). For food engineers, food technologists, and food scientists looking to stay up-to-date in this field of sustainable food engineering, Sustainable Innovation in Food Product Design is the ideal resource.
