by
Hughes, Dwight Sturtevant, editor.
Call Number
973.75 22
Publication Date
2022
Summary
"This work compiles favorite navy tales and obscure narratives by distinguished public historians of the Emerging Civil War in celebration of the organization's tenth anniversary. This eclectic collection presents new stories and familiar battles from a unique perspective-from the water-sea, surf, and stream"--
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Electronic Resources
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74593.6875
by
Gleick, Peter H.
Call Number
333.91 22
Publication Date
2009
Summary
Peak water / Meena Palaniappan and Peter H. Gleick -- Business reporting on water / Mari Morikawa, Jason Morrison, and Peter H. Gleick -- Water management in a changing climate / Heather Cooley -- Millennium development goals: charting progress and the way forward / Meena Palaniappan -- China and water / Peter H. Gleick -- Urban water-use efficiencies: lessons from United States cities / Heather Cooley and Peter H. Gleick -- Water briefs. 1. Tampa Bay desalination plant: an update / Heather Cooley ; Past and future of the Salton Sea / Michael J. Cohen ; Three Gorges Dam project, Yangtze River, China / Peter H. Gleick ; Water conflict chronology / Peter H. Gleick.
Format:
Electronic Resources
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3.0736
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by
Bruch, Carl, 1967-
Call Number
333.91 22
Publication Date
2005
Format:
Electronic Resources
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1.1010
4.
by
Dunaway, Suzanne, 1940-
Call Number
641.815 DUN
Publication Date
2012
Summary
Acclaimed professional baker Suzanne Dunaway reveals her truly revolutionary technique for baking unforgettable breads that require no fuss and no special equipment. The crusts are lighter, chewier, and the crumb is moist, stays fresh longer, and has more intense flavour than most breads. Her ingredients are simply flour, water, yeast and salt - and, passion.
Format:
Books
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0.2132
by
ClickView (Firm)
Call Number
XX(301261.1)
Summary
Phosphorus is an essential nutrient for all plant and animal life inhabiting the earth, including marine and fresh water environments. The key steps of the phosphorus cycle: weathering and erosion of phosphorus rich rock; how phosphates move into and up the food chain; and through sedimentation, turn back into solid form, are explained in this motion-graphics based clip.
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Other
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0.1826
by
ClickView (Firm)
Call Number
XX(301267.1)
Summary
In densely populated Chinese cities, modern life contrasts with timeless traditions. A high value is placed on hard work, family ties, ancient philosophies, good luck, and very fresh food. Chinese market vendors handle food with care. Seafood and chickens are alive. Shoppers seek perfect produce. Freshness is so important that some Chinese housewives shop twice daily for meals that are appreciated not only for fine flavours but also for their health-promoting properties. Join cookbook author and world traveller Paulette Mitchell in Hong Kong, Shanghai, and Zhujiajiao, an ancient water town. See food markets that hum with activity both day and night. The Chinese come not only to shop but also to socialize and to savour noodles, dumplings, and many local specialties. The aromas and flavours are amazing.
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Other
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0.1543
by
Fletcher, Janet.
Call Number
641.564
Publication Date
2008
Format:
Electronic Resources
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0.1460
by
Rinzler, Carol Ann.
Call Number
641.3
Publication Date
2009
Format:
Electronic Resources
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0.1414
by
Bundesen, Herman N. (Herman Niels), 1882-1960.
Call Number
XX(272947.1)
Publication Date
1928
Format:
Electronic Resources
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0.1414
by
Brennan, Georgeanne, 1943-
Call Number
ARC 641.65 BRE
Publication Date
1992
Format:
Books
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0.1327
by
Nguyen, Luke.
Call Number
641.59597
Publication Date
2011
Summary
Bestselling chef Luke Nguyen explores the influence of the French on the food and culture of the Saigon region of Vietnam in this sumptuous, richly photographed cookbook.
Format:
Electronic Resources
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0.1313
by
Galanakis, Charis M.
Call Number
664.028 OCOLC 23ENG20230216
Publication Date
2019
Summary
"Food Quality and Shelf Life is an integral reference that covers all challenges of shelf life regarding the quality of final food products. It provides practical information on the most trending areas in the field, starting with the various quality changes that occur during shelf life. It deals with water content and stability of food ingredients, emerging cold pasteurization technologies, natural antimicrobials potentially useful for food preservation, improving shelf life with encapsulation of ingredients, survival of probiotics in functional foods during their shelf life, active, intelligent, and modified atmosphere packaging, and fruit and vegetable pre-harvest and postharvest quality assessment with non-destructive techniques. Researchers, professionals, and anyone interested in food preservation and food quality will find this reference useful. Food Quality and Shelf Life is especially helpful to those who are interested in performance evaluation of future packaging for fresh produce in the cold chain and those who aspire to maintain fresh-like properties in minimally processed and tailor-made foods"--
Format:
Electronic Resources
Relevance:
0.1270
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