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Canine and feline nutrition : a resource for companion animal professionals par Case, Linda P.. Publication : [S.l.] Mosby 2011 . 562 p. , How well can you answer pet owners' questions about proper diet and feeding? Canine and Feline Nutrition, 3rd Edition describes the role of nutrition and its effects upon health and wellness and the dietary management of various disorders of dogs and cats. By using the book's cutting-edge research and clinical nutrition information, you'll be able to make recommendations of appropriate pet food and proper feeding guidelines. Pet nutrition experts Linda P. Case, MS, Leighann Daristotle, DVM, PhD, Michael G. Hayek, PhD, and Melody Foess Raasch, DVM, provide complete, head-to-tail coverage and a broad scope of knowledge, so you can help dog and cat owners make sound nutrition and feeding choices to promote their pets' health to prolong their lives. Tables and boxes provide quick reference to the most important clinical information. Key points summarize essential information at a glance. A useful Nutritional Myths and Feeding Practices chapter dispels and corrects common food myths. New clinical information covers a wide range of emerging nutrition topics including the role of the omega-3 and omega-6 fatty acid families in pet health and disease management. Coverage of pet food safety and pet food ingredients includes both commercially and home-prepared foods and provides answers to pet owners' questions on these topics. Completely updated content reflects the latest findings in clinical nutrition research. Information regarding functional ingredients and dietary supplementation provides a scientifically based rationale for recommending or advising against dietary supplements. Guidelines for understanding pet food formulations and health claims differentiate between "market-speak" and actual clinical benefits for patients, with practice advice for evaluating and selecting appropriate foods. 24 cm. Date : 2011 Disponibilité : Exemplaires disponibles: La bibliothèque des sciences de l'ingénieur (1),

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Career management for chemists / par Fetzer, John. Publication : [S.l.] : Springer, 2004 . 266 p. ; , Building a successful career in the sciences depends on more than good technical knowledge and research skills. Communication and interpersonal skills, as well as personal traits, are often decisive factors in the level of advancement and satisfaction that can be achieved. But where do scientists, from new graduates to mid-career professionals, go for insights and advice on how to plan, manage or reengineer their careers? Now John FetzerÆs. 24 cm. Date : 2004 Disponibilité : Exemplaires disponibles: La bibliothèque des Sciences Exactes et Naturelles (1),

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Chemical food safety a scientist's perspective par Riviere, J. Edmond Publication : Ames, Iowa Iowa State Press 2002 . xvii, 213 pages 24 cm Date : 2002 Disponibilité : Exemplaires disponibles: La bibliothèque des lettres et sciences humaines et sociales (1),

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Computer vision technology for food quality evaluation / par Wen Sun, Da. Publication : Amsterdam ; | Boston : Elsevier/Academic Press, 2008 . xiv, 583 pages : 26 cm. Date : 2008 Disponibilité : Exemplaires disponibles: La bibliothèque des sciences de l'ingénieur (1),

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Energy efficiency and management in food processing facilities par Wang, Lijun. Publication : Boca Raton : CRC Press, 2009 . xxii, 452 pages 25 cm Date : 2009 Disponibilité : Exemplaires disponibles: La bibliothèque des sciences de l'ingénieur (1),

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Essentials of food science par Vaclavik, Vickie. Publication : New York, NY Springer 2014 . 495 pages 26 cm. Date : 2014 Disponibilité : Exemplaires disponibles: La bibliothèque des sciences de l'ingénieur (1),

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Extraction of organic analytes from food : a manual of methods / par Self, R. Publication : [S.l.] : Royal Society of Chemistry, 2005 . 344 p. ; , This book is designed as a laboratory manual of methods used for the preparation and extraction of organic chemical compounds from food sources. It offers ideas on how to facilitate progress towards the total automation of the assay, as well as proposing assays for unknowns by comparison with known methods. Beginning with an introduction to extraction methodology, Extraction of Organic Analytes from Foods then progresses through sample preparation, extraction techniques (partition, solvation, distillation, adsorption and diffusion) and applications. Subject indices for the applications are organised by commodity, method, chemical class and analyte, and provide useful examples of references from the literature to illustrate historical development of the techniques. Examples of methods that have been compared, combined or used in collaborative trials have been correlated and used to form the beginnings of a database that can be expanded and updated to provide a laboratory reference source. Logically structured and with numerous examples, Extraction of Organic Analytes from Foods will be invaluable to practising food analysts as both a reference and training guide. In addition, the introductory sections in each chapter have been written with food science and technology students in mind, making this an important title for academic libraries. 24 cm. Date : 2005 Disponibilité : Exemplaires disponibles: La bibliothèque des sciences de l'ingénieur (1),

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