Jane P. Sutherland's Books

Meat and Meat Products: Technology, Chemistry and Microbiology

By: A. Varnam,Jane P. Sutherland

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Meat and Meat Products: Technology, Chemistry and Microbiology

By: A. Varnam,Jane P. Sutherland

Provides integrated and up-to-date coverage of this important food group

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Page Count

448

Publisher

Springer Science & Business Media

Published Date

ISBN 10

0412495600

ISBN 13

9780412495601

Milk and Milk Products

Technology, Chemistry and Microbiology

By: A. Varnam,Jane P. Sutherland

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Milk and Milk Products

Technology, Chemistry and Microbiology

By: A. Varnam,Jane P. Sutherland

not only of undergraduate and equivalent students, but of the new graduate entering industry and facing new and potentially frightening situations. To this end, the book is structured to meet the requirements both ofthe student, with a basic knowledge ofchemistry, biochemistry and microbiology and of persons working in the dairy industry. The basic approach isto discuss the manufacturingprocess in thecontextof technology and its related chemistry and microbiology, followed by a more fundamental appraisal of the underlying science. The dairy industry is defined in a broad context and information is included on imitationproducts and analogues. Anumber ofinnovations have been adopted in the presentation ofthe book. Information boxes and • points are used to place the text in a wider scientific and commercial context, and exercises are included in most chapters to encourage the reader to apply the knowledge gained from the book to unfamiliar situations. It is also our firm beliefthat the control of food manufacturing processes should be considered as an integral partofthe technology and for this reason control points, based on the HACCPsystem, are includedwhere appropriate. A note on using the book EXERCISES Exercises are not intended to be treated like an examination question. Indeed in many cases there is no single correct, or incorrect, answer.

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Page Count

472

Publisher

Springer Science & Business Media

Published Date

ISBN 10

0834219557

ISBN 13

9780834219557

Rehabilitation of the Hand and Upper Extremity, E-Book

By: Terri M. Skirven,A. Lee Osterman,Jane Fedorczyk,Peter C. Amadio,Sheri Felder,Eon K Shin

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Rehabilitation of the Hand and Upper Extremity, E-Book

By: Terri M. Skirven,A. Lee Osterman,Jane Fedorczyk,Peter C. Amadio,Sheri Felder,Eon K Shin

Long recognized as an essential reference for therapists and surgeons treating the hand and the upper extremity, Rehabilitation of the Hand and Upper Extremity helps you return your patients to optimal function of the hand, wrist, elbow, arm, and shoulder. Leading hand surgeons and hand therapists detail the pathophysiology, diagnosis, and management of virtually any disorder you're likely to see, with a focus on evidence-based and efficient patient care. Extensively referenced and abundantly illustrated, the 7th Edition of this reference is a "must read" for surgeons interested in the upper extremity, hand therapists from physical therapy or occupational therapy backgrounds, anyone preparing for the CHT examination, and all hand therapy clinics. - Offers comprehensive coverage of all aspects of hand and upper extremity disorders, forming a complete picture for all members of the hand team—surgeons and therapists alike. - Provides multidisciplinary, global guidance from a Who's Who list of hand surgery and hand therapy editors and contributors. - Includes many features new to this edition: considerations for pediatric therapy; a surgical management focus on the most commonly used techniques; new timing of therapeutic interventions relative to healing characteristics; and in-print references wherever possible. - Features more than a dozen new chapters covering Platelet-Rich Protein Injections, Restoration of Function After Adult Brachial Plexus Injury, Acute Management of Upper Extremity Amputation, Medical Management for Pain, Proprioception in Hand Rehabilitation, Graded Motor Imagery, and more. - Provides access to an extensive video library that covers common nerve injuries, hand and upper extremity transplantation, surgical and therapy management, and much more. - Helps you keep up with the latest advances in arthroscopy, imaging, vascular disorders, tendon transfers, fingertip injuries, mobilization techniques, traumatic brachial plexus injuries, and pain management—all clearly depicted with full-color illustrations and photographs.

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Page Count

2091

Publisher

Elsevier Health Sciences

Published Date

ISBN 10

032354715X

ISBN 13

9780323547154

Colour Atlas of Food Quality Control

By: Jane Sutherland,A H Varm

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Colour Atlas of Food Quality Control

By: Jane Sutherland,A H Varm

This extensively color-illustrated atlas serves as a comprehensive guide not only to persons actively involved in food quality control but also to students and trainees, as well as to nontechnical food in-dustry personnel who wish to enhance their product knowledge. Each chapter is devoted to a commodity group (e.g., fresh meats) with two non-commodity chapters concerned with precepts of food quality control and foreign bodies and infestations. Those foods similar in nature and which could be placed in more than one chapter are cross-referenced. Extensively Illustrated Illustrations were selected based on those quality defects most commonly encountered at retail or final inspection level, together with less common defects which illustrate a point of particular signif-icance. Rare cases of actual spoilage or visible quality dete-rioration of some shelf-stable products are provided to serve as a reference point. Particular attention in this respect is paid to "exotic" imported goods such as Oriental fermented products, the nature of which may be unfamiliar to many persons involved in food inspection. Covers Technical Aspects of Quality Control The atlas is primarily concerned with the technical aspects of qual-ity control. The visual faults illustrated are related to the manufac-turing technology involved, where possible, in order to identify their cause. In addition, examples of laboratory tests which may be of value in confirming visual diagnoses are included. Food poisoning agents (microbial or chemical in nature) which cannot usually be de-tected by visual examination and specific problems of a public health nature are also discussed.

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Page Count

286

Publisher

CRC Press

Published Date

ISBN 10

0723408157

ISBN 13

9780723408154

Book's by Jane P. Sutherland

Meat and Meat Products: Technology, Chemistry and Microbiology

Meat and Meat Products: Technology, Chemistry and Microbiology

Milk and Milk Products

Milk and Milk Products

Rehabilitation of the Hand and Upper Extremity, E-Book

Rehabilitation of the Hand and Upper Extremity, E-Book

Colour Atlas of Food Quality Control

Colour Atlas of Food Quality Control

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