Kitchen and Bath Design Principles Elements, Form, Styles. by Wolford, Nancy

Table of Contents: “…Texture -- Color -- Hue -- Color Categories -- Color Attributes -- Color Intensity (Chroma) -- Color Value -- Color Schemes -- Color and Its Emotional Impact -- A Final Comment on the Importance of Color -- Light -- Summary -- Review Questions -- CHAPTER 4 THE PRINCIPLES OF DESIGN -- Balance -- Symmetrical Balance -- Asymmetrical Balance -- Radial Balance -- Rhythm -- Repetition -- Alternation -- Progression/Gradation -- Scale and Proportion -- Scale -- Proportion -- Emphasis: The Focal Point -- Area Emphasis -- Theme Emphasis -- Harmony/Unity -- Summary -- Review Questions…”
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John Maynard Keynes : free trader or protectionist? by Cammarosano, Joseph R.

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Plant Hormones and Climate Change

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Cardiovascular Diseases and Depression Treatment and Prevention in Psychocardiology

Table of Contents: “…-- The Internet and Mobile technology: a platform for behavior change and intervention in depression and CVDs -- Pharmacological treatment and prevention of cardiovascular diseases and depression comorbidity: understanding epidemiological, clinical trial evidence and the biological underpinnings -- Anti-inflammatory agents for the treatment of depression in the light of comorbid cardiovascular disease -- The use of complementary alternative and integrative medicine (CAIM) for treatment and prevention of late-life depression and cardiovascular disease -- An integrative psychosomatic approach to the treatment of to the treatment of patients with cardiovascular disease -- Prevention of CVD in depression -- Screening for depression in coronary heart disease: detection of early disease states.…”
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The Yangtze river : China's wild lifeline

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Perspectives of gender and language in Cameroonian contexts

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Squirrels : the animal answer guide by Thorington, Richard W.

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Literatures of exile in the English Revolution and its aftermath, 1640-1690

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The Risk City Cities Countering Climate Change: Emerging Planning Theories and Practices around the World by Jabareen, Yosef

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Death in East Germany, 1945-1990 by Schulz, Felix Robin

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Physics at the national research council of canada : physics at the national research council of cana da. by Middleton, W. E. Knowles

Table of Contents: “…An Account of the Work of the Division, 1929-1940 -- (i) Acoustics and ultrasonics -- (ii) Aeronautics -- (iii) The Fire-hazard Testing Laboratory -- (iv) Electrical Engineering -- (v) Electrical Measurements -- (vi) Heat -- (vii) Light -- (viii) Metrology -- (ix) Radio -- (x) Radiology -- (xi) General Physics…”
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Race, science, and medicine, 1700-1960

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Blockchain for medical research : accelerating trust in healthcare by Manion, Sean T., Bizouati-Kennedy, Ya?el

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Approaches to phonological complexity

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Stakeholder management

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Smoothing and regression : approaches, computation, and application

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Poultry products processing an industry guide by Barbut, Shabtai

Table of Contents: “…Machine generated contents note: Preface --Chapter 1: Poultry Meat Processing and -- Product Technology -- Introduction -- Production -- Consumption -- Trends in Poultry Meat Marketing -- Export Markets -- References --Chapter 2: Basic Anatomy and Muscle Biology -- Introduction -- Structure of Meat-Producing Poultry -- Muscle Tissue -- Muscle Proteins -- Muscle Contraction -- Fiber Type -- Epithelial Tissue -- Nervous Tissue -- Connective Tissue -- Postmortem Changes -- References --Chapter 3: Catching and Hauling Live Birds -- Introduction -- Catching -- Hauling -- References -- Chapter 4: Primary Processing of Poultry -- Introduction -- Receiving and Weighing -- Stunning -- Bleeding -- Scalding -- Feather Removal -- Oil Gland and Feet Removal -- Rehanging -- Evisceration -- Inspection -- Giblet Harvesting -- Lungs, Head and Crop Removal -- Inside/Outside Bird Wash -- Chilling -- Weighing, Grading and Packing -- Optional Treatments-Electrical Stimulation -- References --Chapter 5: Stunning of Poultry -- Introduction -- Electrical Stunning -- Gas Stunning -- Mechanical Stunning -- No Stunning -- Studying the Effect of Stunning on -- Electroencephalogram (EEG) -- Neck Cutting and Bleeding -- References --Chapter 6: Inspection, Grading, Cut Up -- and Composition -- Introduction -- Inspection -- Grading -- Classification -- Cut Up and Yield -- Composition -- References -- Chapter 7: Preservation by Chilling, Heating and -- Other Means -- Introduction -- Preservation by Low Temperature -- (Chilling, Freezing) -- Thawing -- Preservation by High Temperature -- Drying -- Preservation by Chemicals -- Radiation -- Modified Atmosphere and Vacuum Packaging -- References --Chapter 8: Meat Processing-Equipment -- Introduction -- Size Reduction -- Mixing -- Injection -- Tenderization and Maceration -- Tumbling and Massaging -- Stuffing and Linking -- Forming -- Battering and Breading -- Cooking -- Smoking -- Slicing and Dicing -- Packaging -- Metal Detection -- References --Chapter 9: Poultry Products-Formulations -- and Gelation -- Introduction -- Processed Poultry Products -- Non-Meat Ingredients -- Recipes -- Protein Gelation -- Comminuted Meat Batters (Meat "Emulsions") -- References -- Chapter 10: Battering and Breading -- Introduction -- Pre-Dusting -- Battering -- Breading -- Developing a Batter and Breading System -- Frying -- Freezing -- Troubleshooting -- References --Chapter 11: Microbiology and Sanitation -- Introduction -- Types of Microorganisms and Growth -- Factors Affecting Microbial Growth -- Assessing the Number of Microorganisms -- Potential Contamination Sources During -- Pougtry Processing -- Significant Microorganisms in Poultry Meat -- Sanitation in Poultry Processing Plants -- Sampling and Microbiological Criteria -- References --Chapter 12: Hazard Analysis Critical Control -- Points (HACCP) -- Introduction -- The Seven HACCP Principles -- HACCP Models -- Poultry Slaughter Model -- Cooked Product Model -- Battered and Breaded Chicken Fillets -- References --Chapter 13: Meat Color and Flavor -- Introduction -- Light and Color -- Meat Color -- Chapter 14: Measuring Sensory and -- Functional Properties -- Introduction -- Sensory Evaluation -- Texture -- Water-Holding Capacity (WHC) -- Fat-Holding Capacity -- References --Chapter 15: By-Products and Waste -- Introduction -- Feathers -- Offal and Bone -- The Pet Food Industry -- Rendering -- Wastewater Treatment -- References.…”
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Remote : reflections on life in the shadow of celebrity by Shields, David, 1956-

Table of Contents: “….: Dreams about Kurt Cobain -- The One We Truly Want -- The Cultural Contradictions of Late Capitalism -- The Cultural Contradictions of Early Capitalism: Postcards from Camp -- Love Is Not a Consolation; Love Is a Light -- Desire -- Why We Live at the Movies -- The Confessions -- The One We Truly Want: A Brief Survey of Ideal Desire -- Radio -- Last Lines: It Isn8217;t the Suspense That Is Killing Us -- Epilogue: How to Make a Paper Hat -- Notes.…”
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Wireless Powered Communication Networks From Security Challenges to IoT Applications by Jamalipour, Abbas, Bi, Ying

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Medical professionalism in the new information age

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