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The Given Case

By: Henry James

Barton Reeve waited, with outward rigour and inward rage, till every one had gone: there was in particular an objectionable, travelled, superior young man — a young man with a long neck and bad shoes, especially great on Roumania — whom he was determined to outstay. He could only wonder the while whether he most hated designed or unconscious unpleasantness. It was a Sunday afternoon, the time in the week when, for some subtle reason, 'such people' — Reeve freely generali...

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The Ghostly Rental

By: Henry James

I was in my twenty-second year, and I had just left college. I was at liberty to choose my career, and I chose it with much promptness. I afterward renounced it, in truth, with equal ardor, but I have never regretted those two youthful years of perplexed and excited, but also of agreeable and fruitful experiment. I had a taste for theology, and during my college term I had been an admiring reader of Dr. Channing. This was theology of a grateful and succulent savor; it se...

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Codex Alimentarius Draft Code of Hygienic Practice for Meat

By: Food and Agriculture Organization of the United Nations

Nutrition Reference Publication

Excerpt: 1. Meat has traditionally been viewed as a vehicle for a significant proportion of human food-borne disease. Although the spectrum of meat-borne diseases of public health importance has changed with changing production and processing systems, continuation of the problem has been well illustrated in recent years by human surveillance studies of specific meat-borne pathogens such as Escherichia coli O157:H7, Salmonella spp ... Campylobacter spp. and Yersinia enter...

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The Role of Governments and Other Regulatory Authorities in Meat H...

By: Food and Agriculture Organization of the United Nations

Nutrition Reference Publication

Excerpt: Meat is an essential part of the global food supply and an important element of agricultural commerce and trade in many countries. Commensurate with this, food-borne disease can be a significant public health problem, and inadequate food quality and certification seriously limits the functioning of the marketplace. Meat production can also act as a vehicle for transmission of diseases of animal health importance. For these reasons, civil society demands that gov...

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Control System for Processing Operations the Hazard Analysis and C...

By: Food and Agriculture Organization of the United Nations

Nutrition Reference Publication

Excerpt: The Hazard Analysis and Critical Control Point (HACCP) system is the most widely used and internationally accepted food safety management system in the world. The main goal of applying HACCP plans in abattoirs is to ensure that animals are slaughtered and dressed under conditions that mean the meat will carry minimal public health risk. A HACCP plan has the following advantages ... it is proactive and preventive ... it is owned by the meat plant ... it is system...

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