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Registro Completo |
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Biblioteca(s): |
Ebooks. |
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Data corrente: |
15/08/2008 |
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Data da última atualização: |
16/06/2011 |
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Autoria: |
SINGH, R. P. |
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Afiliação: |
R. Paul Singh. |
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Título: |
Computer applications in food technology use of spreadsheets in graphical, statistical, and process analyses |
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Ano de publicação: |
1996 |
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Fonte/Imprenta: |
San Diego : Academic Press, c1996. |
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Páginas: |
xii, 300 p. |
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Descrição Física: |
ill. ;24 cm. +1 computer disk (3 1/2 in.) |
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Série: |
Food science and technology international series |
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ISBN: |
9780126463828 |
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Idioma: |
Inglês |
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Conteúdo: |
A Primer on Using Spreadsheets. Chemical Kinetics in Food Processing. Microbial Destruction in Thermal Processing of Foods. Statistical Quality Control in Food Processing. Sensory Evaluation of Foods. Mechanical Transport of Liquid Foods. Steady State Heat Transfer in Food Processing. Transient Heat Transfer in Food Processing. Refrigeration, Freezing, and Cold Chain. Evaporation, Steam Properties, and Psychrometrics. References. Appendix. Subject Index.The Institute of Food Technologists (IFT) recently endorsed the use of computers in food science education. The minimum standards for degrees in food science, as suggested by IFT,"require the students to use computers in the solution of problems, the collection and analysis of data, the control processes, in addition to word processing."Because they are widely used in business, allow statistical and graphical of experimental data, and can mimic laboratory experimentation, spreadsheets provide an ideal tool for learning the important features of computers and programming. In addition, they are ideally suited for food science students, who usually do not have an extensive mathematical background. Drawing from the many courses he has taught at UC Davis, Dr. Singh covers the general basics of spreadsheets using examples specific to food science. He includes more than 50 solved problems drawn from key areas of food science, namely food microbiology, food chemistry, sensory evaluation, statistical quality control, and food engineering. Each problem is presented with the required equations and detailed steps necessary for programming the spreadsheet. Helpful hints in using the spreadsheets are also provided throughout the text. Key Features * The first book to integrate speadsheets in teaching food science and technology * Includes more than 50 solved examples of spreadsheet use in food science and engineering * Presents a step-by-step introduction to spreadsheet use * Provides a food composition database on a computer disk. MenosA Primer on Using Spreadsheets. Chemical Kinetics in Food Processing. Microbial Destruction in Thermal Processing of Foods. Statistical Quality Control in Food Processing. Sensory Evaluation of Foods. Mechanical Transport of Liquid Foods. Steady State Heat Transfer in Food Processing. Transient Heat Transfer in Food Processing. Refrigeration, Freezing, and Cold Chain. Evaporation, Steam Properties, and Psychrometrics. References. Appendix. Subject Index.The Institute of Food Technologists (IFT) recently endorsed the use of computers in food science education. The minimum standards for degrees in food science, as suggested by IFT,"require the students to use computers in the solution of problems, the collection and analysis of data, the control processes, in addition to word processing."Because they are widely used in business, allow statistical and graphical of experimental data, and can mimic laboratory experimentation, spreadsheets provide an ideal tool for learning the important features of computers and programming. In addition, they are ideally suited for food science students, who usually do not have an extensive mathematical background. Drawing from the many courses he has taught at UC Davis, Dr. Singh covers the general basics of spreadsheets using examples specific to food science. He includes more than 50 solved problems drawn from key areas of food science, namely food microbiology, food chemistry, sensory evaluation, statistical quality control, and food engineer... Mostrar Tudo |
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Palavras-Chave: |
Data processing; Electronic spreadsheets. |
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Categoria do assunto: |
-- |
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URL: |
https://www.sciencedirect.com/science/book/9780126463828
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Marc: |
LEADER 02605nam a2200169 a 4500
001 1711000
005 2011-06-16
008 1996 bl uuuu u0uu1 u #d
020 $a9780126463828
100 1 $aSINGH, R. P.
245 $aComputer applications in food technology use of spreadsheets in graphical, statistical, and process analyses$h[electronic resource]
260 $aSan Diego : Academic Press$c1996
300 $axii, 300 p. $cill. ;24 cm. +1 computer disk (3 1/2 in.)
490 $aFood science and technology international series
520 $aA Primer on Using Spreadsheets. Chemical Kinetics in Food Processing. Microbial Destruction in Thermal Processing of Foods. Statistical Quality Control in Food Processing. Sensory Evaluation of Foods. Mechanical Transport of Liquid Foods. Steady State Heat Transfer in Food Processing. Transient Heat Transfer in Food Processing. Refrigeration, Freezing, and Cold Chain. Evaporation, Steam Properties, and Psychrometrics. References. Appendix. Subject Index.The Institute of Food Technologists (IFT) recently endorsed the use of computers in food science education. The minimum standards for degrees in food science, as suggested by IFT,"require the students to use computers in the solution of problems, the collection and analysis of data, the control processes, in addition to word processing."Because they are widely used in business, allow statistical and graphical of experimental data, and can mimic laboratory experimentation, spreadsheets provide an ideal tool for learning the important features of computers and programming. In addition, they are ideally suited for food science students, who usually do not have an extensive mathematical background. Drawing from the many courses he has taught at UC Davis, Dr. Singh covers the general basics of spreadsheets using examples specific to food science. He includes more than 50 solved problems drawn from key areas of food science, namely food microbiology, food chemistry, sensory evaluation, statistical quality control, and food engineering. Each problem is presented with the required equations and detailed steps necessary for programming the spreadsheet. Helpful hints in using the spreadsheets are also provided throughout the text. Key Features * The first book to integrate speadsheets in teaching food science and technology * Includes more than 50 solved examples of spreadsheet use in food science and engineering * Presents a step-by-step introduction to spreadsheet use * Provides a food composition database on a computer disk.
653 $aData processing
653 $aElectronic spreadsheets
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Registro original: |
Ebooks (Ebooks) |
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| Registros recuperados : 10 | |
| 2. |  | FONSECA, L. N.; INOUE-NAGATA, A. K.; NAGATA, T.; SINGH, R. P.; ÁVILA, A. C. Molecular diversity of the potato virus Y in Brazil. Virus: Reviews & Research, Florianópolis, v. 8, p. 190, set. 2003. Suplemento 1. Trabalho apresentado no 14. National Meeting of Virology, 2003, Florianópolis, SC, Brasil. Resumo.| Biblioteca(s): Embrapa Hortaliças. |
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| 3. | | FONSECA, M. E. N.; AVILA, A. C.; SINGH, R. P.; DUSI, A. N.; KITAJIMA, E. W. Deteccao do viroide da exocorte do citros pela tecnica de eletroforese reversa em gel de poliacrilamida (R-PAGE). Fitopatologia Brasileira, Brasilia, v.13, n.2, p.145, jul. 1988. Resumo.| Biblioteca(s): Embrapa Hortaliças. |
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| 4. | | FONSECA, L. N.; INOUE-NAGATA, A. K.; NAGATA, T.; SINGH, R. P.; ÁVILA, A. C. de. Diferenciação de estirpes de Potato virus Y ( PVY) por RT-PCR. Horticultura Brasileira, Brasília, DF, v. 23, n. 4, p. 904-910, out./dez. 2005.| Biblioteca(s): Embrapa Hortaliças. |
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| 5. | | FONSECA, L. N.; INOUE-NAGATA, A. K.; NAGATA, T.; SINGH, R. P.; ÁVILA, A. C. RT-PCR to differentiate the potato virus Y strains in potato in Brazil. Virus: Reviews & Research, Florianópolis, v. 8, p. 190, set. 2003. Suplemento 1. Trabalho apresentado no 14. National Meeting of Virology, 2003, Florianópolis, SC, Brasil. Resumo.| Biblioteca(s): Embrapa Hortaliças. |
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| 7. | | AVILA, A. C.; SINGH, R. P.; DUSI, A. N.; CASTRO, L. A.; FONSECA, M. E. N. Levantamento da ocorrencia de potato spidle tuber viroid (PSTV), nas principais regioes bataticultoras do Brasil. Fitopatologia Brasileira, Brasilia, v.13, n.2, p.140, jul. 1988. Resumo.| Biblioteca(s): Embrapa Hortaliças. |
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| 8. | | GERMÁN, S.; CAMPOS, P.; CHAVES, M. S.; MADARIAGA, R.; CERETTA, S.; HUERTA-ESPINO, J.; HERRERA-FOESSEL, S.; SINGH, R. P. Differential expression to partial resistance to wheat leaf rust in Mexico and the southern Cone of America. In: INTERNATIONAL WHEAT CONFERENCE, 8., 2010, St. Petersburg. Abstracts... St. Petersburg: N. I. Vavilov Research Institute of Plant Industry, 2010. p. 285-286. 1 CD-ROM.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Trigo. |
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| 9. | | AVILA, A. C.; SINGH, R. P.; DUSI, A. N.; FONSECA, M. E. N.; CASTRO, L. A. S. de. Lack of evidence of the presence of potato spindle tuber viroid in the main potato crop of Brazil. Fitopatologia Brasilieira, Brasilia, v.15, n.3, p.186-189, set. 1990.| Biblioteca(s): Embrapa Hortaliças. |
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| 10. | | SINGH, R. P.; AVILA, A. C. de; DUSI, A. N.; BOUCHER, A.; TRINDADE, D. R.; SOBLE, W. G. van; RIBEIRO, S. G.; FONSECA, M. E. N. Association of viroid-like nucleic acids with the fatal yellowing disease of oilpalm. Fitopatologia Brasileira, Brasilia, v.13, n.4, p.392-394, out. 1988.| Biblioteca(s): Embrapa Hortaliças. |
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| Registros recuperados : 10 | |
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| Nenhum registro encontrado para a expressão de busca informada. |
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