Art de faire les vins de fruits , précédé d'une esquisse historique sur l'art de faire le vin de raisin... ; suivi de l'art de faire le cidre, le poiré, les hydromels... Traduit de l'anglais de Accum,... par MM. G*** et OL***

Mécénat texte imprimé : Cet ouvrage a été numérisé grâce à la société "DECALOG"

Certificate for One Hundred Preference Shares in the Tait Storage Battery Company, Limited

Certificate for 100 preference shares in The Tait Storage Battery Company, Limited to the estate of Hamilton K. Woodruff, March 2, 1934.

Certificate for Twenty Shares of Capital Stock in The Tait Storage Battery Company, Limited

Certificate for 20 shares of capital stock in The Tait Storage Battery Company Limited to the estate of Hamilton K Woodruff, March 2, 1934.

Private Storage of Common Property

This paper examines a characteristic of common property problems unmodeled in the published literature: Extracted common reserves are aften stored privately rather than immediately. We examine the positive and normative effects of such storage.

Évaluation de suppléments alimentaires pour deux espèces d’acariens prédateurs, Amblyseius swirskii et Neoseiulus cucumeris (Acari: Phytoseiidae) pour l’optimisation du contrôle biologique du thrips des petits fruits (Frankliniella occidentalis) en serriculture

Projet réalisé en cotutelle avec Jacques Brodeur et Les Shipp

STUDIES ON THE QUALITY AND PROCESS CONTROL FACTORS DURING THE PRODUCTION AND STORAGE OF SALTED DRIED FISH PRODUCTS

In this study the quality and process control factors during the production and storage of salted dried fish products. The study reveals that quantity of dry fish production in the state is decreasing and dry fish processing industry should be encouraged by central and state governments. The dry and wet salting may be carried out to a period of 4 to 8 hours respectively and time may depend on temperature, size, and concentration of medium. Demand is an unavoidable factor for sale of fish. The packed dry salted lots kept at room temperature are useful only for 20 days. The refrigerator- stored lots had more storage life and nutritional content are good up to 3 months. The cold storage stored dry salted lot had more storage life than the wet salted lot. The use of preservatives in salting is encouraged to reduce pH. The low temperature preservation maintains the nutritional value and quality for long period. It further encourages the labeling of nutritional value of dry fish as in tinned products.

Enhancement of Diffraction Efficiency and Storage Life of Poly (Vinyl Chloride) Based Optical Recording Medium with the Incorporation of an Electron Donor

The differaction efficiency,sensitivity and storage life of Methylene Blue sencitized poly (vinyl chloride) film was improved by the addition of an electron donor in the matrix. The addition of pyridine enhanced the diffraction efficiency by two times and storage life of the gratings was increased to 2-3 days.

Enhancement of Diffraction Efficiency and Storage Life of Poly (Vinyl Chloride) Based Optical Recording Medium with the Incorporation of an Electron Donor

The differaction efficiency,sensitivity and storage life of Methylene blue sensitized poly(vinyl chloride) film was improved by the addition of an electron donor in the matrix. The addition of pyridine enhanced the diffraction efficiency by two times and storage life of the gratings was increased to 2-3 days.