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Following an acrimonious split from her husband, Helen Pascoe moves her three children from London to Trenoon, a lovely old house in a rural part of Cornwall, inherited by Helen some years earlier. The whole family soon settles down to its new life near Falmouth, feeling comfortable and happy there, when suddenly the local maritime community around them is stunned by a murder in their midst. A young man is found stabbed and propped up against an ancient standing stone at the crossroads of two narrow lanes overlooking the water, a place where legend says a gibbet once stood. It is DCI Channon's territory, and when he investigates he finds that the victim is connected to all the Pascoes, inclu...
Championship surfer Dave Treganza returns to his native Cornwall for a visit, only to find his sister-in-law and aunt in turmoil because Jonathan, his brother, has disappeared without trace. Before long Jonathan's body is discovered down a derelict tin mine. Another murder soon follows, and DCI Channon and his assistant, Sergeant Bowles ̮two men with clashing personalities ̮must work together to unmask a ruthless killer.
This book covers the history, botany and agricultural aspects of the crop, summarising the techniques that have been developed to improve harvesting, processing and packaging of olives. Full details are provided relating to the physico-chemical and microbiological aspects of processing of each of the olive types. It will serve as a practical guide to agricultural scientists, food scientists and technologists who are involved in the preparation of table olives.
Investigating areas as diverse as travel literature, fiction, dialect, the stage, radio, television, feature film, music and sport, this book assesses the portrayal of the North of England within the national culture and how this has impacted upon attitudes to the region and its place within notions of Englishness. The relationship between these cultural forms and the construction of regional identity has received only limited consideration and this fascinating work provides not only much new information, but also a map for future writers. The North, although seen ultimately as other and the subject of much critical comment, is also shown here as capable of stimulating the creative imagination and invigorating English culture in sometimes surprising ways.
When I undertook the production of the First Edition of this book it was my first foray into the world of book editing, and I had no idea of what I was undertaking! I was not entirely alone in this, as in asking me to produce such a book the commissioning Editor, Mr George Olley of Elsevier Ap plied Science Publishers, had pictured a text of perhaps 300 pages, but on seeing my list of chapter titles realized that we were talking about a - chapter, two-volume work. We eventually decided to go ahead with it, and the result was more successful than either of us had dared to hope could be It was therefore with rather mixed emotions that I contemplated the case. a second edition at the suggestion of Blackie Press, who had taken over the title from Elsevier. On the one hand, I was naturally flattered that the book was considered important enough to justify a second edition. On the other hand, I was very well aware that the task would be even greater this time.
Microbial Ecology of Foods, Volume II: Food Commodities is a comprehensive treatise on the microbiology of specific commodity groups. The commodity groups discussed include meat, milk, egg, fish, shellfish, and their products. Other groups included are feeds of animal origin and pet foods; agricultural crops and their products; fats and oils; beverages; confectioneries; miscellaneous foods; and natural mineral waters. Composed of 15 chapters, this book has chapters that cover the important properties of the food commodity that affects the microbial content. The initial microbial flora on flesh foods at slaughter or on vegetable foods at harvest and the effects of harvest, transport, processi...
Horticultural Reviews presents state-of-the-art reviews on topics in the horticultural sciences. The emphasis is on applied topics including the production of fruits, vegetables, nut crops, and ornamental plants of commercial importance. These articles perform the valuable function of collecting, comparing, and contrasting the primary journal literature in order to form an overview of the topic.
Microbiology of Foods 6: Microbial Ecology of Food Commodities was written by the ICMSF, compris ing 19 scientists from II countries, plus 12 consultants and 12 chapter contributors. This book brings up to date Microbial Ecology of Foods, Volume 2: Food Commodities (1980, Academic Press), taking account of developments in food processing and packaging, new ranges of products, and foodborne pathogens that have emerged since 1980. The overall structure of each of the chapters has been retained, viz. they cover: (i) the important properties of the food commodity that affect its microbial content; (ii) the initial microbial flora at slaughter or harvest; (iii) the effect of harvesting, transport...
Table olives are a traditional fermented vegetable with many centuries of history, particularly in the Mediterranean basin, where this food has had a great influence on the culture and diet of many countries. Moreover, this fermented food is prepared with fruits obtained from cultivated Olea eoropaea subsp. europaea var. europea trees and has been expanded for many countries all over the world. At present, the table olive is one of the major fermented vegetables, with an overall production above 2,500,000 tons/year. Thus, the table olive industry is increasingly demanding new biotechnological approaches, sensory characteristics and differentiation of the products. So scientists have to focus...
Intended for those interested in applied aspects of food microbiology, for 17 commodity areas, this book describes the initial microbial flora and the prevalence of pathogens, the microbiological consequences of processing, spoilage patterns, episodes implicating those commodities with foodborne illness, and measures to control pathogens.