This book gives an introduction to main ideas used in the physics of ultra-relativistic heavy-ion collisions. The links between basic theoretical concepts (discussed gradually from the elementary to more advanced level) and the results of experiments are outlined, so that experimentalists may learn more about the foundations of the models used by them to fit and interpret the data, while theoreticians may learn more about how different theoretical ideas are used in practical applications. The main task of the book is to collect the available information and establish a uniform picture of ultra-relativistic heavy-ion collisions. The properties of hot and dense matter implied by this picture are discussed comprehensively. In particular, the issues concerning the formation of the quark-gluon plasma in present and future heavy-ion experiments are addressed.
This book focuses on quality of produce by addressing its various aspects. By applying a disciplinary perspective, we work toward an integrated view, placing papers in the broader context of the processes that are responsible for the supply of fresh produce. While a number of technical papers focus on factors affecting quality, policy issues are also discussed. Several papers link the market performance with the ability of the existing institutional structures to provide incentives to supply the optimal quality produce. The topics covered in this contributed volume address quality issues ranging from cultural practices to postharvest handling, retailing, and home consumption. Perspectives of horticulturists, agronomists, food scientists, engineers, and economists should be looked upon as a system applied to solve practical problems faced by scientists, the produce industry, and policy makers. The immediate benefit of this book is improved understanding of specific quality issues and marketing problems, while suggesting the need for a multidisciplinary approach for optimal solutions. This book is of interest to horticulturists, agronomists, food scientists, engineers, and economists, as well as the produce industry, and policy makers in food quality and safety.
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