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E-book Oral and Maxillofacial Surgery for the Clinician
Any discussion about the history of surgery inevitably begins with an invariable reference to Su?ruta and his contributions to facial surgery, in particular. While the contributions of the sixth-century sage surgeon may somewhat be nebulous in a foggy poorly documented history, they are inevitably (and arguably) numerous but need not be elaborated here in any manner. What is lesser know…
- Edisi
- -
- ISBN/ISSN
- 9789811513466
- Deskripsi Fisik
- 1965 hlm
- Judul Seri
- -
- No. Panggil
- 617.52 ACH o
E-book Agricultural Value Chains in India : Ensuring Competitiveness, Inclusi…
Changing consumption preferences towards high value, nutrient and protein richfoods are signaling agricultural diversification in India. Currently, India is the largestproducer of milk, pulses, banana, mango, pomegranate, papaya, lemon, okra, gingerand non-food crops like cotton and jute; the second-largest producer of rice, wheat,fruits and vegetables, tea and one of the leading producers of e…
- Edisi
- -
- ISBN/ISSN
- 9789813342682
- Deskripsi Fisik
- 324 hlm
- Judul Seri
- -
- No. Panggil
- 338.154 DAS a
E-book Fermentation Processes Engineering in the Food Industry
Fermented foods have been produced for many centuries with the basic aim of increasing the storage stability of processed foods and modifying the organoleptic and textural properties of raw materials. Fermented foods are very popular even today as a substantial percentage of daily-consumed foods are fermented. Notable examples include dairy products, such as yogurt, cheese, buttermilk, and sour…
- Edisi
- -
- ISBN/ISSN
- 9781439887684
- Deskripsi Fisik
- 490 hlm
- Judul Seri
- -
- No. Panggil
- 663 SOC f
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