The handbook of communication ethics

A comprehensive guide to the study of communication and ethics. It brings together analyses and applications based on recognized ethical theories as well as those outside the traditional domain of ethics but which engage important questions of power, equality, and justice. --from publisher description Foreword / Robert T. Craig -- Preface -- Author biographies -- Encountering communication ethi…

Food chemistry

This timely Third Edition of Fennema's standard text offers up-to-the-minute coverage of the chemical properties of major and minor food constituents, dairy products, and food tissues of plant and animal origin in a logically organized, step-by-step presentation ranging from simple to more complex systems.

Food chemistry

Edition

4th ed

ISBN/ISSN

9783540699330

Collation

xliv, 1070 p. : ill. ; 25 cm.

Series Title

-

Call Number

[ITP-LIB-100]

Textbook of biochemistry: with clinical correlations

This book presents a clear and precise discussion of the biochemistry of eukaryotic cells, particularly those of mammalian tissues, relates biochemical events at a cellular level to the subsequent physiological processes in the whole animal, and cites examples of abnormal biochemical processes in human disease. The organization and content are tied together to provide students with the complete…

Business essentials

The recent events in domestic and global economies are presenting unprecedented challenges, excitement, and disappointments for businesses -- and a need for change in introduction to business courses and texts. Business Essentials captures the widespread significance of these developments and presents their implications on companies today. The 12th Edition includes new real-world examples and r…

Business essentials

The recent events in domestic and global economies are presenting unprecedented challenges, excitement, and disappointments for business - and a need for a change in introduction to business courses and texts. This book captures the widespread significance of these developments and presents their implications on businesses today.

Introduction to the physical chemistry of foods

This book provides an introduction to the physico-chemical basis and mathematical description of notions such as distillation, crystallization, sublimation, protein denaturation, emulsions, kinetics, enzymatic activity, and rheology. It lays the foundations in explaining the texture of ice cream, the foaming of beer, and the stability of milk, correlating fundamental physico-chemical concepts s…

Organic chemistry as a second language

Edition

-

ISBN/ISSN

0471272353

Collation

ix, 303 p. : ill. ; 24 cm.

Series Title

-

Call Number

[PGN-LIB-09]

Statistical methods for food science: introductory procedures for the food pr…

John A. Bower, former lecturer and Course Leader (BSc Food Studies) Queen Margaret University, Edinburgh, UK.

Handbook of hydrology

David R. Maidment, editor in chief.