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Books in Agricultural and biological sciences

The Agricultural and Biological Sciences collection advances science-based knowledge for the improvement of animal and plant life and for secure food systems that produce nutritious, novel, sustainable foods with minimal environmental impact. Food Science titles include not only those products from agriculture but all other aspects from food production to nutrition, health and safety, chemistry to security, policy, law and regulation. Biological Sciences address animal behaviour and biodiversity, organismal and evolutionary biology, entomology, marine biology and aquaculture, plant science and forestry.

  • A Complete Course in Canning and Related Processes

    Microbiology, Packaging, HACCP and Ingredients
    • 13th Edition
    • D L Downing
    • English
    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Agricultural Experiment Station, Cornell University, Geneva, New York, has brought together many subjects, heretofore unpublished, as a unit.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

    Processing Procedures for Canned Food Products
    • 13th Edition
    • D L Downing
    • English
    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

    Food Hygiene and Safety
    • 1st Edition
    • David Watson
    • English
    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.

  • A Complete Course in Canning and Related Processes

    Fundamental Information on Canning
    • 13th Edition
    • D L Downing
    • English
    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.

  • Advances in Agronomy

    • 1st Edition
    • Volume 57
    • English
    Volume 57 contains six outstanding and comprehensive reviews on various agronomic topics. With this latest volume, Advances in Agronomy continues to be recognized as a prolific and first-rate reference by the scientific community. In 1993 Advances in Agronomy increased its publication frequency to three volumes per year, and will continue this trend as the breadth of agronomic inquiry and knowledge continues to grow.

  • Elsevier's Dictionary of Plant Names

    In Latin, English, French, German and Italian
    • 1st Edition
    • G. Creber + 1 more
    • English
    This comprehensive overview of plant names includes over 12,500 terms covering 298 families, 2,787 genera and 9,427 species which are listed in the alphabetical order of their botanical names. In addition, 2,109 of the more common synonyms are given and referred to their current, preferred names.The presentation of the common names in the four languages of this dictionary is unusual in that as many as twelve names in one language are given. There are more than 17,250 English names including over 3,000 North American and 775 from Australia and New Zealand, whilst the nearly 400 Québecois and a sprinkling of West African and Mauritian names are included among the 13,300 French. More than 13,000 German and 8,600 Italian names are presented.This dictionary will be of value to translators of scientific and general literature; scientific and botanical authors; environmentalists and ecologists; and scientific and lay readers of foreign literature.

  • Social Learning In Animals

    The Roots of Culture
    • 1st Edition
    • Cecilia M. Heyes + 1 more
    • English
    The increasing realization among behaviorists and psychologists is that many animals learn by observation as members of social systems. Such settings contribute to the formation of culture. This book combines the knowledge of two groups of scientists with different backgrounds to establish a working consensus for future research. The book is divided into two major sections, with contributions by a well-known, international, and interdisciplinary team which integrates these growing areas of inquiry.

  • Culture Media for Food Microbiology

    • 1st Edition
    • Volume 34
    • J.E.L. Corry + 2 more
    • English
    This publication deals in depth with a limited number of culture media used in Food Science laboratories. It is basically divided into two main sections:1) Data on the composition, preparation, mode of use and quality control of various culture media used for the detection of food borne microbes.2) Reviews of several of these media, considering their selectivity and productivity and comparative performance of alternative media.Microbiologist... specializing in food and related areas will find this book particularly useful.

  • Laboratory Animal Anaesthesia

    • 2nd Edition
    • Paul Flecknell
    • English
    The use of safe and effective anaesthetic techniques can have a major influence both on the welfare of laboratory animals and the quality of the research results obtained in using them. In times of justified public and scientific concerns over such issues, the need for clear and concise advise on good technique is of paramount importance.However, much anaesthetic work in the laboratory is carried out by research workers and support staff who have not benefited from specialist veterinary training. This second edition of Paul Flecknell's invaluable guide gives just the sort of clear concise practical information such people need. It follows all the key stages from preoperative care thorough anesthesia itself to the post - anaesthetic recovery period.Following these general sections, there are specific instructions on regimes for particular laboratory animals, with advice on recommended agents, dosages and special procedures of importance. Particular emphasis is placed on welfare, pain reduction and proper post - procedural care.The Second Edition of this now standard guide adds the results of the latest research, most effective anesthetics and useful illustrations of procedures and equipment and broadens the original book's coverage to include notes on fish, amphibia, reptiles and birds.It will prove an essential addition to the library of any laboratory where animals are used for research.

  • Advances in Agronomy

    • 1st Edition
    • Volume 56
    • English
    Volume 56 contains six reviews covering key contemporary topics on crop and soil sciences. Three chapters focus on soils: heath and sustainability, phytoremediation of contaminated soils, and sorption by soils. The other three chapters focus upon the control of weeds, the improvement of drought tolerance in plants, and corn and aflatoxins. With this latest volume, Advances in Agronomy continues to be recognized as a prolific and first-rate reference by the scientific community. In 1993 Advances in Agronomy increased its publication frequency to three volumes per year, and will continue this trend as the breadth of agronomic inquiry and knowledge continues to grow.

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