The Experts below are selected from a list of 486 Experts worldwide ranked by ideXlab platform

P F Fox - One of the best experts on this subject based on the ideXlab platform.

  • encyclopedia of dairy sciences
    2003
    Co-Authors: Hubert Roginski, John W Fuquay, P F Fox
    Abstract:

    "The Encyclopedia of Dairy Sciences" is a complete resource for researchers, students and practitioners involved in all aspects of dairy science and related food science and technology areas. Extensively cross-referenced, it covers the core theories, methods, and techniques employed by dairy scientists. It enables readers to access basic information on topics peripheral to their own areas, provides a repository of the core information in the area that can be used to refresh the researcher's own memory, and aids teachers in directing students to areas relevant to their course work. The Encyclopedia contains information that has been distilled, organized and presented as a complete reference tool to the user. This four-volume set includes over 400 articles covering all aspects of dairy science. Included are numerous figures and tables illustrating the text as well as a Color Plate Section in each volume. The inclusion of 'Further Reading' lists at the end of each article provide easy access to further information and a guide into the primary literature. Key features of this title are as mentioned below. It includes: over 400 articles covering all aspects of dairy science; further reading lists at the end of each article that provide easy access to further information and a way into the primary literature; extensive cross-referencing; and, many figures and tables illustrating the text and a Color Plate Section in each volume.

Hubert Roginski - One of the best experts on this subject based on the ideXlab platform.

  • encyclopedia of dairy sciences
    2003
    Co-Authors: Hubert Roginski, John W Fuquay, P F Fox
    Abstract:

    "The Encyclopedia of Dairy Sciences" is a complete resource for researchers, students and practitioners involved in all aspects of dairy science and related food science and technology areas. Extensively cross-referenced, it covers the core theories, methods, and techniques employed by dairy scientists. It enables readers to access basic information on topics peripheral to their own areas, provides a repository of the core information in the area that can be used to refresh the researcher's own memory, and aids teachers in directing students to areas relevant to their course work. The Encyclopedia contains information that has been distilled, organized and presented as a complete reference tool to the user. This four-volume set includes over 400 articles covering all aspects of dairy science. Included are numerous figures and tables illustrating the text as well as a Color Plate Section in each volume. The inclusion of 'Further Reading' lists at the end of each article provide easy access to further information and a guide into the primary literature. Key features of this title are as mentioned below. It includes: over 400 articles covering all aspects of dairy science; further reading lists at the end of each article that provide easy access to further information and a way into the primary literature; extensive cross-referencing; and, many figures and tables illustrating the text and a Color Plate Section in each volume.

C R Kerth - One of the best experts on this subject based on the ideXlab platform.

  • the science of meat quality
    The science of meat quality., 2013
    Co-Authors: C R Kerth
    Abstract:

    Contributors xv Chapter 1 Growth of Muscle from the Myoblast toWhole Muscle 1 Terry Brandebourg Chapter 2 Animal Growth and Empty Body Composition 29 Michael Dikeman Chapter 3 Muscle Structure and Cytoskeletal Proteins 49 Chris R. Kerth Chapter 4 Muscle Metabolism and Contraction 65 Chris R. Kerth Chapter 5 Converting Muscle to Meat: The Physiology of Rigor 79 Kirk W. Braden Chapter 6 Meat Tenderness 99 Chris R. Kerth Chapter 7 Water-Holding Capacity of Meat 119 Jason K. Apple and Janeal W.S. Yancey Chapter 8 Lipids and Lipid Oxidation 147 Kyle Willian Chapter 9 Meat Color 177 Richard Mancini Chapter 10 Meat Cookery 199 Clinton Rowe and Chris R. Kerth Chapter 12 Untrained Sensory Panels 215 Patricia C. Curtis Chapter 13 Consumer Sensory Panels 233 Ryan Cox Chapter 14 Preventing Foodborne Illness 249 Michael A. Davis Index 283 A Color Plate Section is located between pages 192 and 193.

John W Fuquay - One of the best experts on this subject based on the ideXlab platform.

  • encyclopedia of dairy sciences
    2003
    Co-Authors: Hubert Roginski, John W Fuquay, P F Fox
    Abstract:

    "The Encyclopedia of Dairy Sciences" is a complete resource for researchers, students and practitioners involved in all aspects of dairy science and related food science and technology areas. Extensively cross-referenced, it covers the core theories, methods, and techniques employed by dairy scientists. It enables readers to access basic information on topics peripheral to their own areas, provides a repository of the core information in the area that can be used to refresh the researcher's own memory, and aids teachers in directing students to areas relevant to their course work. The Encyclopedia contains information that has been distilled, organized and presented as a complete reference tool to the user. This four-volume set includes over 400 articles covering all aspects of dairy science. Included are numerous figures and tables illustrating the text as well as a Color Plate Section in each volume. The inclusion of 'Further Reading' lists at the end of each article provide easy access to further information and a guide into the primary literature. Key features of this title are as mentioned below. It includes: over 400 articles covering all aspects of dairy science; further reading lists at the end of each article that provide easy access to further information and a way into the primary literature; extensive cross-referencing; and, many figures and tables illustrating the text and a Color Plate Section in each volume.

Michael Mcghee - One of the best experts on this subject based on the ideXlab platform.

  • philosophy as a way of life ancients and moderns essays in honor of pierre hadot
    2013
    Co-Authors: Michael Chase, Stephen R. L. Clark, Michael Mcghee
    Abstract:

    Notes on Contributors vii Foreword by John H. Spencer xiii 1 Introduction 1 Michael Chase 2 Ancient Philosophers: A First Statistical Survey 10 Richard Goulet (Color Plate Section is between page 32 and 33) 3 Philosophy as a Way of Life: As Textual and More Than Textual Practice 40 Richard Shusterman 4 Charismatic Authority, Spiritual Guidance, and Way of Life in the Pythagorean Tradition 57 Constantinos Macris 5 Alcibiades' Love 84 Jan Zwicky 6 Stoics and Bodhisattvas: Spiritual Exercise and Faith in Two Philosophical Traditions 99 Matthew T. Kapstein 7 Philosophy as a Way of Life: Spiritual Exercises from the Buddha to Tagore 116 Jonardon Ganeri 8 Approaching Islamic Philosophical Texts: Reading Mulla Sadra Sirazi (d. 1635) with Pierre Hadot 132 Sajjad H. Rizvi 9 Philosophy and Self-improvement: Continuity and Change in Philosophy's Self-conception from the Classical to the Early-modern Era 148 John Cottingham 10 Descartes' Meditations: Practical Metaphysics: The Father of Rationalism in the Tradition of Spiritual Exercises 167 Theodor Kobusch 11 Leading a Philosophical Life in Dark Times: The Case of Leonard Nelson and His Followers 184 Fernando Leal 12 Philosophy as a Way of Life and Anti-philosophy 210 Gwenaelle Aubry 13 Philosophy and Gestalt Psychotherapy 223 Paul O'Grady 14 Wittgenstein's Temple: Or How Cool is Philosophy? 241 Michael McGhee 15 Observations on Pierre Hadot's Conception of Philosophy as a Way of Life 262 Michael Chase Bibliography 287 Index 311