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Eggs --- Crocodiles --- jeugdliteratuur --- Frans --- prentenboeken --- krokodillen --- Crocodylinae --- Crocodylidae --- Chicken eggs --- Chickens --- Hens' eggs --- Animal clutches --- Prentenboeken --- Krokodillen

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Catfishes --- Hatchery fishes --- Fish hatcheries --- Eggs --- Incubation --- Technological innovations

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Monitoring livestock production processes by means of statistical control charts can provide an important support for management. The non-stationary and autocorrelated characteristics of most data originating from such processes impede the direct introduction of these data into control charts. To deal with these characteristics Engineering Process Control strategies can be applied. Stationarity was achieved by modelling and subtracting the time dependent trend using a non-linear model. Next, the autocorrelation structure in the residual data is modelled and corrected for by means of an ARMA model. The resulting corrected stationary and independent residuals are then inserted in the traditional cusum control scheme. This combined use of Engineering Process Control strategies for modelling the unconventional statistical characteristics and Statistical Process Control strategies for constructing the control chart based on the resulting pre-processed data, is referred to as a Synergistic Control strategy. The developed cusum control chart was tested on data of two layer flocks. In both cases the control chart provided alarms for important problems in production and furthermore signalled problems that remained unnoticed by the layer managers. The amount of false alarms was acceptable. With this control scheme and the scheme of the average egg weight, control procedures for two important output parameters of the production process of consumption eggs are available. Furthermore, this strategy could provide a possible solution for other process parameters that also display non-stationarity and autocorrelation.

Production d'oeufs --- Egg production --- Qualité --- Quality --- Bien-être animal --- animal welfare --- Normalisation --- Standardizing --- Classement --- Grading --- Protection du consommateur --- consumer protection --- Protection de l'environnement --- environmental protection --- Modèle --- Models --- Application des ordinateurs --- computer applications --- Méthode statistique --- Statistical methods --- Academic collection --- 637.4 --- Eggs. Egg products --- Theses --- 637.4 Eggs. Egg products

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Aquaculture --- aquaculture --- Larve de poisson --- Fish larvae --- Maladie des poissons --- Fish diseases --- Probiotique --- probiotics --- Olea europaea --- Variété --- Varieties --- Stress dû à la sécheresse --- Drought stress --- Carence du sol --- Soil deficiencies --- Azote --- Nitrogen --- Réponse de la plante --- Plant response --- 639.3.03 --- 639.5 --- Reproductive processes of fish. Propagation of fish. Hybridization. Fertilization. Egg-laying. Fish eggs and larvae --- Breeding of aquatic crustaceans, sea urchins, leeches --- Theses --- 639.5 Breeding of aquatic crustaceans, sea urchins, leeches --- 639.3.03 Reproductive processes of fish. Propagation of fish. Hybridization. Fertilization. Egg-laying. Fish eggs and larvae --- aquaculture.

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For more than two decades, this work has remained the leading advanced textbook and easy-to-use reference on food chemistry and technology. Its fourth edition has been extensively re-written and enlarged, now also covering topics such as BSE detection or acrylamide. Food allergies, alcoholic drinks, or phystosterols are now treated more extensively. Proven features of the prior editions are maintained: Contains more than 600 tables, almost 500 figures, and about 1100 structural formulae of food components - Logically organized according to food constituents and commodities - Comprehensive subject index. These features provide students and researchers in food science, food technology, agricultural chemistry and nutrition with in-depth insight into food chemistry and technology. They also make the book a valuable on-the-job reference for chemists, food chemists, food technologists, engineers, biochemists, nutritionists, and analytical chemists in food and agricultural research, food industry, nutrition, food control, and service laboratories. From reviews of the first edition "Few books on food chemistry treat the subject as exhaustively ¦researchers will find it to be a useful source of information. It is easy to read and the material is systematically presented." JACS

General biochemistry --- voedingsleer --- voedingschemie --- Applied chemical analysis --- Food science and technology --- Nutritionary hygiene. Diet --- landbouw --- biochemie --- analytische chemie --- Agriculture. Animal husbandry. Hunting. Fishery --- voedingsmiddelenindustrie --- Biotechnology --- Food --- Aliments --- Analysis. --- Analyse --- EPUB-LIV-FT LIVCHIMI SPRINGER-B --- Beverages --- Food Additives. --- Food Analysis. --- Food Contamination. --- Agrotechnology and Food Sciences. Food Sciences --- analysis. --- Food Chemistry. --- Food Analysis --- Food Contamination --- 547.9 --- 613.2 --- 641.1 --- 664 --- 547.9 Natural substances. Substances of unknown composition --- Natural substances. Substances of unknown composition --- 664 Production and preservation of solid foodstuffs --- Production and preservation of solid foodstuffs --- 641.1 Foodstuffs from the point of view of properties. Nutritional value --- Foodstuffs from the point of view of properties. Nutritional value --- Food Adulteration --- Adulteration, Food --- Adulterations, Food --- Contamination, Food --- Contaminations, Food --- Food Adulterations --- Food Contaminations --- Analysis, Food --- Analyses, Food --- Food Analyses --- Food Quality --- Additive, Food --- Additives, Food --- Food Additive --- Analysis of food --- Chemistry of food --- Food, Chemistry of --- Food chemistry --- Chemistry, Technical --- Sanitary chemistry --- Analysis --- analysis --- Hygiene of nutrition (diet) --- Chemistry --- Composition --- foods --- food composition --- water --- Amino acids --- proteins --- peptides --- Enzymes --- Lipids --- Carbohydrates --- Flavour compounds --- Vitamins --- minerals --- Food additives --- Biological contamination --- Chemical contamination --- milk --- Milk products --- Eggs --- Meat --- oils --- Cereals --- Vegetables --- Vegetable legumes --- Fruit --- Sugar --- Honey. --- Alcoholic beverages --- Coffee. --- Tea --- Spices --- Salts --- Vinegar --- Food Additives --- Food analysis --- Cacao --- Poisson