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Woodhead Publishing

    • Short Fibre-Polymer Composites

      • 1st Edition
      • October 31, 1996
      • S K De + 1 more
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 2 2 0 9
      • eBook
        9 7 8 1 8 4 5 6 9 8 6 7 6
      Provides a detailed insight into short fibres of different types (metallic and organic) in a polymer matrix, as well as reporting on the design considerations and applications of such composites. It relates unparalleled research into a diverse range of composites.

    • Heat Treatment of Welded Steel Structures

      • 1st Edition
      • October 31, 1996
      • D Croft
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 0 1 6 8
      • eBook
        9 7 8 1 8 4 5 6 9 8 8 1 2
      An updated, revised and expanded version of Professor Burdekin's earlier work of the same title, this book explains this branch of thermal engineering in clear, practical terms. It concentrates on steels - the most predominant engineering media - and is essential reading for all those involved in the study or practice of welding high performance steel structures.

    • Fatigue Design of Welded Joints and Components

      • 1st Edition
      • October 31, 1996
      • A Hobbacher
      • English
      • Paperback
        9 7 8 1 8 5 5 7 3 3 1 5 2
      • eBook
        9 7 8 0 8 5 7 0 9 3 1 8 9
      These recommendations present general methods for the assessment of fatigue damage in welded components, which may affect the limit states of a structure, such as ultimate limit state and serviceability limited state. Fatigue resistance data is given for welded components made of wrought or extruded products of ferritic/pearlitic or banitic structural steels up to fy = 700 Mpa and of aluminium alloys commonly used for welded structures.

    • Commercial Contracts

      • 1st Edition
      • July 31, 1996
      • Chris Thorpe + 1 more
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 2 5 0 6
      • eBook
        9 7 8 1 8 4 5 6 9 8 9 8 0
      This book aims to explain the principles of contract law for the businessman, and to put those principles into their commercial context. Anyone involved in commercial transactions needs at least a basic understanding of the principles of contract law – the legal framework for all commercial activity. A lack of such a basic understanding at best results in a business which is less competitive and ultimately less profitable than it should be, and at worst can have expensive and sometimes disastrous commercial consequences.

    • A Complete Course in Canning and Related Processes

      • 1st Edition
      • June 1, 1996
      • D L Downing
      • English
      • eBook
        9 7 8 1 8 4 5 6 9 6 1 8 4
      These books are a technical reference and textbooks for students of food technology; food plant managers; product research and development specialists; Food equipment manufacturers and salesmen; brokers; and food industry suppliers. The three books contain a total of over 1650 pages.Dr Donald Downing, Professor of food processing, New York Agricultural Experiment Station, Cornell University, Geneva, New York, has brought together many subjects, heretofore unpublished, as a unit. The objective was to make the books so comprehensive that they cover all phases of processing and so complete that they could be used as textbooks in food technology courses, as well as reference manuals and instruction books for all the food processing industry, lay individuals, as well as the professional food technologist.This new edition has been totally revised and expanded over previous editions, having new sections, new products and processes, and covers subjects from creating a business plan and planning a food processing operation, through processing and into the warehousing of the finished product.

    • A Complete Course in Canning and Related Processes

      • 13th Edition
      • June 1, 1996
      • D L Downing
      • English
      • Hardback
        9 7 8 1 8 4 5 6 9 6 0 6 1
      • eBook
        9 7 8 1 8 4 5 6 9 6 2 1 4
      The 13th edition of A complete course in canning is ready for distribution for those interested in the canning, glass packing, and aseptic processing industries. This book has been totally revised and updated by Dr Donald Downing.The books are a technical reference and textbooks for students of food technology; food plant managers; product research and development specialists; Food equipment manufacturers and salesmen; brokers; and food industry suppliers. The three books contain a total of over 1650 pages.Dr Donald Downing, Professor of food processing, New York Agricultural Experiment Station, Cornell University, Geneva, New York, has brought together many subjects, heretofore unpublished, as a unit. The objective was to make the books so comprehensive that they cover all phases of processing and so complete that they could be used as textbooks in food technology courses, as well as reference manuals and instruction books for all the food processing industry, lay individuals, as well as the professional food technologist.This new edition has been totally revised and expanded over previous editions, having new sections, new products and processes, and covers subjects from creating a business plan and planning a food processing operation, through processing and into the warehousing of the finished product.

    • A Complete Course in Canning and Related Processes

      • 13th Edition
      • June 1, 1996
      • D L Downing
      • English
      • Hardback
        9 7 8 1 8 4 5 6 9 6 0 5 4
      • eBook
        9 7 8 1 8 4 5 6 9 6 2 0 7
      The 13th edition of A complete course in canning is ready for distribution for those interested in the canning, glass packing, and aseptic processing industries. This book has been totally revised and updated by Dr Donald Downing.The books are a technical reference and textbooks for students of food technology; food plant managers; product research and development specialists; Food equipment manufacturers and salesmen; brokers; and food industry suppliers. The three books contain a total of over 1650 pages.Dr Donald Downing, Professor of food processing, New York Agricultural Experiment Station, Cornell University, Geneva, New York, has brought together many subjects, heretofore unpublished, as a unit. The objective was to make the books so comprehensive that they cover all phases of processing and so complete that they could be used as textbooks in food technology courses, as well as reference manuals and instruction books for all the food processing industry, lay individuals, as well as the professional food technologist.This new edition has been totally revised and expanded over previous editions, having new sections, new products and processes, and covers subjects from creating a business plan and planning a food processing operation, through processing and into the warehousing of the finished product.

    • A Complete Course in Canning and Related Processes

      • 13th Edition
      • June 1, 1996
      • D L Downing
      • English
      • Hardback
        9 7 8 1 8 4 5 6 9 6 0 4 7
      • eBook
        9 7 8 1 8 4 5 6 9 6 1 9 1
      The 13th edition of A complete course in canning is ready for distribution for those interested in the canning, glass packing, and aseptic processing industries. This book has been totally revised and updated by Dr Donald Downing.The books are a technical reference and textbooks for students of food technology; food plant managers; product research and development specialists; Food equipment manufacturers and salesmen; brokers; and food industry suppliers. The three books contain a total of over 1650 pages.Dr Donald Downing, Professor of food processing, New York Agricultural Experiment Station, Cornell University, Geneva, New York, has brought together many subjects, heretofore unpublished, as a unit. The objective was to make the books so comprehensive that they cover all phases of processing and so complete that they could be used as textbooks in food technology courses, as well as reference manuals and instruction books for all the food processing industry, lay individuals, as well as the professional food technologist.This new edition has been totally revised and expanded over previous editions, having new sections, new products and processes, and covers subjects from creating a business plan and planning a food processing operation, through processing and into the warehousing of the finished product.

    • Food Science Reviews

      • 1st Edition
      • June 1, 1996
      • David Watson
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 2 7 4 2
      • eBook
        9 7 8 0 8 5 7 0 9 3 0 3 5
      Bridging the gap between journal articles and specialised books, Food Science Reviews provides expert coverage of key areas of food science. Drawing solely on contributions from leading scientists, the collated essays established themselves as a standard reference on the most interesting current work in the field. This topical first volume covers an area which is increasingly in the public and scientific eye. Expert contributions on all aspects of the microbiological and chemical safety of food provide a key review of food hygiene and safety.

    • Insolvency

      • 1st Edition
      • May 31, 1996
      • Peter Eales
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 2 4 6 9
      • eBook
        9 7 8 1 8 4 5 6 9 9 0 3 1
      This book is intended to provide a middle road between the basic student text and the heavy practitioner’s manual. It covers all aspects of insolvency, including both corporate and private bankruptcy together with the alternative routes to the insolvency process. The book aims to give not only a view of the complex legal issues met with in the field of business, but also addresses the practical alternatives open to insolvent debtors and creditors. Includes a new addendum to take into account the effects of the recent Insolvency and Enterprise Acts.

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