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 Diana Cristea, Florence Le Ber, Baris Sertkaya, "Formal Concept Analysis" English | 2019 | ISBN: 3030214613 | PDF | pages: 355 | 15.7 mb This book constitutes the proceedings of the 15th International Conference on Formal Concept Analysis, ICFCA 2019, held in Frankfurt am Main, Germany, in June 2019.  René Lemarchand, "Forgotten Genocides: Oblivion, Denial, and Memory " English | ISBN: 0812222636 | 2013 | 200 pages | PDF | 3 MB Unlike the Holocaust, Rwanda, Cambodia, or Armenia, scant attention has been paid to the human tragedies analyzed in this book. From German Southwest Africa (now Namibia), Burundi, and eastern Congo to Tasmania, Tibet, and Kurdistan, from the mass killings of the Roms by the Nazis to the extermination of the Assyrians in Ottoman Turkey, the mind reels when confronted with the inhuman acts that have been consigned to oblivion.  Jean-Louis Roba, "Foreign Planes in the Service of the Luftwaffe" English | 2010 | ISBN: 1848840810 | EPUB | pages: 208 | 7.5 mb No airforce in the Second World War would make more use of captured planes than the Luftwaffe. With this in mind, Jean-Louis Roba has undergone a considerable amount of work in tracking down hundreds of aircraft used by the Luftwaffe and illustrating their uses, careers and eventual fates. The book examines the full history of foreign planes in the Luftwaffe, from its inception in the prewar years to the end of the Second World War. More than just an account of the Luftwaffe's use of captured aircraft, the book debunks myths about how prepared the Germans were for war in 1939, and shows how important even such an unreliable source of supplies as captured planes would become to the Luftwaffe. Translated into English for the first time, Roba's investigative work is supported by over a hundred pictures of the planes themselves, and gives a rare opportunity to see British and American planes repainted in German colors and symbols.  Siddhesh Kabe, "Force.com Developer Certification Handbook" English | 2012 | ISBN: 1849683484 | PDF | pages: 280 | 6.1 mb [center]  William Aspray, George Royer, Melissa G. Ocepek, "Food in the Internet Age" English | 2013 | pages: 94 | ISBN: 3319015974 | PDF | 1,2 mb This book examines food in the United States in the age of the Internet. One major theme running through the book isbusiness opportunities and failures, as well as the harms to consumers and traditional brick-and-mortar companies that occurred as entrepreneurs tried to take advantage of the Internet to create online companies related to food. The other major theme is the concept of trust online and different models used by different companies to make their web presence seem trustworthy. The book describes a number of major food companies, including AllRecipes, Betty Crocker, Cook's Illustrated, Epicurious, Groupon, OpenTable, and Yelp. The book draws on business history, food studies, and information studies for its approach.  T.P. Coultate, "Food: The Chemistry of its Components, 4th Edition" English | 2002 | ISBN: 0854046151 | 222 pages | PDF | 28.34 MB As a source of detailed information on the chemistry of food, this book is without equal. It investigates components which are present in large amounts (carbohydrates, fats, proteins, minerals and water) and also those that occur in smaller quantities (pigments, flavours, vitamins and preservatives). The fourth edition has been extensively rewritten to bring it right up to date, with many of the figures also having been redrawn. A number of new topics, many of which will be of particular interest to nutritionists, have been introduced, including modified starches, naturally occurring antioxidants, the health benefits of broccoli, and the production of glucose syrup. Topics of special interest to more advanced students are presented separately, and the structural formulae of around 600 food components are given. This book will be of particular interest to students and teachers of food science and nutrition courses in universities, colleges of further education and schools. Its accessible style also ensures that anyone with an interest in food issues will find it invaluable. Extracts from reviews of 3rd Edition: "_ filled me with delight, curiosity and wonder. All of the chemistry is very clear and thorough. I heartily recommend it." The Chemical Educator, October 1997 "Chemistry comes alive when an expert like Tom Coultate links it to food science..." Education in Chemistry, November 1997  David E Newton, "Food Chemistry (Facts on File Science Dictionary)" English | 2007 | ISBN: 0816052778 | 212 pages | PDF | 2.4 MB Finding new, safe ways to consume food has become complicated as people become more health conscious about the foods they put into their bodies. Food Chemistry offers a wealth of information on the field of altering foods for human consumption. After an introduction outlining methods of food preservation and enhancement throughout the years (improved taste, odor, color, and nutritional content), this volume describes the differences between synthetic, engineered, irradiated, and organic foods.New foods created synthetically, such as sugar and fat substitutes, as well as genetically engineered foods and irradiated foods, have scientific and social issues attached to their development, drawing much controversy from the public. On the other end of the spectrum, general interest in consuming natural or organic foods has become more popular. This illustrated volume explores the values and harms of consuming these different types of foods, and also outlines the questions surrounding organic versus non-organic foods, including the replacement of natural vitamins and minerals with synthetically produced substitutes. Biographical information on the people involved in this field of chemist  S. Suzanne Nielsen, "Food Analysis (Food Science Text Series), 5th Edition" Enlgish | 2017 | ISBN: 3319457748 | 669 pages | True PDF | 26.73 MB This fifth edition provides information on techniques needed to analyze foods for chemical and physical properties. The book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information chapters on regulations, labeling, sampling, and data handling provide background information for chapters on specific methods to determine chemical composition and characteristics, physical properties, and objectionable matter and constituents. Methods of analysis covered include information on the basic principles, advantages, limitations, and applications. Sections on spectroscopy and chromatography along with chapters on techniques such as immunoassays, thermal analysis, and microscopy from the perspective of their use in food analysis have been expanded. Instructors who adopt the textbook can contact the editor for access to a website with related teaching materials.  Flying with the Larks by Timothy Brown English | May 1, 2013 | ISBN: 0752489895 | 200 pages | MOBI | 7.29 Mb The story of the pioneers of Britain's war in the skies and the development of military aviation before and during World War I  Flutter Projects: A practical, project-based guide to building real-world cross-platform mobile applications and games by Simone Alessandria English | 2020 | ISBN: 1838647775 | 490 Pages | PDF EPUB MOBI | 65 MB |
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