A paleontology publication of the Scandinavian University PressThe detailed written study, Silurian Nuculoid and Modiomorphid Bivalves from Sweden, is part of an international series on stratigraphy and paleontology.
This volume contains the proceedings of the 5th International Conference on Rickettsiae and Rickettsial Diseases, in which an effort is made to address and clarify issues from clinical, diagnostic, epidemiologic, and molecular perspectives that have remained unsolved in the past.
Shelf life, a term recognised in EU/UK food legislation, may be defined as the period of time for which a food product will remain safe and fit for use, provided that it is kept in defined storage conditions.
Sir Arthur Tansley was the leading figure in ecology for the first half of the 20th century, founding the field, and forming its first professional societies. He was the first President of the British Ecological Society and the first chair of the Field Studies Council.
The first book developed specifically for review and preparation for the Rheumatology Boards, this volume highlights the latest advances in the field and new standards of care,... Læs mere
Varied and well preserved trilobite fossils are described from Silurian reefs in North Greenland. The faunas comprise 23 new species, and four new genera. The large number of new taxa reflects a previous lack of sampling of Silurian reef trilobite biotas.
The volume features current basic, clinical, and translational research on aspects of skeletal morphogenesis... Læs mere
Surveying is an important part of all undergraduate and higher diploma courses in civil engineering and building. This textbook covers a wider range of topics than most other surveying... Læs mere
Soil Erosion and Conservation provides a comprehensive treatment of the processes of soil erosion, the methods that can be used for their control, and the issues involved in designing and implementing soil conservation programmes.
Provides a source text on accessible statistical procedures for the food scientist, and is aimed at professionals and students in food laboratories where analytical, instrumental and sensory data are gathered and require some form of summary and analysis before interpretation.