Littérature scientifique sur le sujet « Technologie hurdle »
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Articles de revues sur le sujet "Technologie hurdle"
Falconer, James R., Darren Svirskis, Ali A. Adil et Zimei Wu. « Supercritical Fluid Technologies to Fabricate Proliposomes ». Journal of Pharmacy & ; Pharmaceutical Sciences 18, no 5 (15 novembre 2015) : 747. http://dx.doi.org/10.18433/j3qp58.
Texte intégralPutnik, Predrag, Branimir Pavlić, Branislav Šojić, Sandra Zavadlav, Irena Žuntar, Leona Kao, Dora Kitonić et Danijela Bursać Kovačević. « Innovative Hurdle Technologies for the Preservation of Functional Fruit Juices ». Foods 9, no 6 (1 juin 2020) : 699. http://dx.doi.org/10.3390/foods9060699.
Texte intégralAnkita, Ankita, Singh Rongen et Nayansi Nayansi. « Effect of Hurdle Technology on the Quality and Stability of Minimally Processed Papaya ». International Journal of Scientific Research 3, no 8 (1 juin 2012) : 173–76. http://dx.doi.org/10.15373/22778179/august2014/50.
Texte intégralWilson, M., H. Anderson, J. Fellows et C. Lewinsohn. « Ceramic-Based Planar Heat Pipe (Plate) for Passive Electronics Cooling ». Additional Conferences (Device Packaging, HiTEC, HiTEN, and CICMT) 2011, CICMT (1 septembre 2011) : 000159–65. http://dx.doi.org/10.4071/cicmt-2011-wa12.
Texte intégralAmin, Afzaal, Shaukat et Muhammad Hayat Khan. « Issues in the Implementation of E-Governance in Khyber Pakhtunkhwa (KP) ». Global Regional Review IV, no II (30 juin 2019) : 489–500. http://dx.doi.org/10.31703/grr.2019(iv-ii).52.
Texte intégralBrill, Joel V. « Bringing New Technologies to Market : Hurdles and Solutions ». Gastroenterology 139, no 1 (juillet 2010) : 32–35. http://dx.doi.org/10.1053/j.gastro.2010.05.003.
Texte intégralManthey, Sarah, Christin Eckerle et Orestis Terzidis. « Tackling the Critical Hurdles : Revising Technology-Based Ideation Processes ». European Conference on Innovation and Entrepreneurship 17, no 1 (7 septembre 2022) : 327–35. http://dx.doi.org/10.34190/ecie.17.1.397.
Texte intégralKazi, Ms Tabassum, et Mr Omprakash Mandge. « AI and Its Dual Impacts on Society ». International Journal for Research in Applied Science and Engineering Technology 12, no 6 (30 juin 2024) : 663–68. http://dx.doi.org/10.22214/ijraset.2024.63202.
Texte intégralSkovgaard, Niels. « Hurdle Technologies. Combination Treatments for Food Stability, Safety and Quality. Food Engineering Series ». International Journal of Food Microbiology 91, no 2 (mars 2004) : 224. http://dx.doi.org/10.1016/s0168-1605(03)00370-2.
Texte intégralCasey, Anthony, et Anthony Niblett. « Micro-Directives and Computational Merger Review ». Stanford Journal of Computational Antitrust, no 1 (29 novembre 2021) : 132–52. http://dx.doi.org/10.51868/8.
Texte intégralThèses sur le sujet "Technologie hurdle"
Mechmechani, Samah. « Hurdle technology using microencapsulated proteolytic enzymes and microencapsulated carvacrol to fight pathogenic bacterial biofilms ». Electronic Thesis or Diss., Université de Lille (2022-....), 2022. http://www.theses.fr/2022ULILR023.
Texte intégralThe ambient operating environments in the food and medical sectors allow bacteria to adhere and develop on the substrates, resulting in the growth of resistant pathogenic bacterial biofilms. These pathogenic structures are responsible for several foodborne diseases and health-care associated infections. Consequently, to combat this public health burden, several strategies have recently been proposed which include chemical and mechanical removal. This work presents the different factors that influence bacterial adhesion and biofilm formation on abiotic surfaces, as well as biofilm resistance to disinfectants. The different strategies for biofilm prevention and eradication are described. Microencapsulation using spray-drying method for the formulation of anti-biofilm active components as a tool to ensure their stability and improves their biological activities are also presented. In this context, a study was conducted using carvacrol, a natural antimicrobial agent, to control biofilms of Pseudomonas aeruginosa and Enterococcus faecalis. Indeed, these two bacteria are responsible for several infections worldwide due to their persistence on abiotic surfaces in hospitals and food processing industries. Furthermore, in order to enhance the antimicrobial activity of carvacrol and reduce its volatility and low solubility in water, feed emulsions were prepared with sodium caseinate and maltodextrins and then spray dried to obtain dry carvacrol microcapsules. The results showed that carvacrol had a strong antimicrobial activity against both bacterial biofilms. Furthermore, our findings revealed that microencapsulation by spray drying significantly increased the antimicrobial activity of carvacrol while reducing the amounts used. Indeed, microencapsulated carvacrol was able to reduce biofilm below the detection limit for Pseudomonas aeruginosa and 5.5 log CFU mL-1 for Enterococcus faecalis after 15 min of treatment. However, the complete removal of biofilms from abiotic surfaces in medical and food sectors has proven difficult with the single use of disinfection strategy due to the high protection of the biofilm cells by the extracellular polymeric matrix. This matrix provides an initial protective barrier for the biofilm cells, and makes biofilms highly resistant to antimicrobial agents. The effectiveness of hurdle technology in removing biofilms using different strategies is discussed in this work. One of the hurdle technology approaches is the use of matrix-degrading enzymes that can disperse bacteria embedded in biofilms for more efficient disinfection when combined with biocide agents. Indeed, two proteolytic enzymes, pepsin and trypsin, targeting matrix proteins, have been studied for their potential to degrade biofilms of Pseudomonas aeruginosa and Enterococcus faecalis and their synergistic effect when combined with carvacrol. The direct analysis using epifluorescence microscopy allowed visualization of the dispersive activity of proteases and the lethal activity of carvacrol against the two bacterial biofilms. In addition, the combined pepsin or trypsin treatment with carvacrol showed more significant reduction of both biofilms compared to carvacrol treatment alone. Moreover, this reduction was more substantial after sequential treatment of both enzymes followed by carvacrol. However, the enzyme activity is highly influenced by environmental factors and is only optimal under restricted conditions. Another disadvantage of using enzymes is self-degradation, leading to instability. Indeed, protease microcapsules containing pepsin or trypsin complexed with pectin and maltodextrin have been prepared
McMahon, Carol Martha Mary. « Pathogen control in sous vide processing by thermal inactivation and hurdle technology ». Thesis, University of Ulster, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.388950.
Texte intégralSahmurat, Fatma. « Hurdle Technologies Using Essential Oils And High Hydrostatic Pressure To Inactivate E. Coli In Fresh Beef ». Diss., Virginia Tech, 2016. http://hdl.handle.net/10919/83442.
Texte intégralPh. D.
Provost, David 1959. « Hurdles in the business case for the Semantic Web ». Thesis, Massachusetts Institute of Technology, 2004. http://hdl.handle.net/1721.1/17883.
Texte intégralIncludes bibliographical references (leaves 29-34).
The nuclear winter that filled the vacuum created by the Internet implosion was characterized by highly conservative investments in new technologies. This was particularly true for Internet- and Web-oriented technologies since after all, being a believer just wasn't as popular as it used to be. However, life, business, and science go on, and the Web is no exception. This thesis will examine hurdles in the business case for the Semantic Web. In one sense, the Semantic Web is an extension or enhancement of the existing World Wide Web (Web). As we know it today, the Web is a rich medium that allows humans to express themselves, learn, interact, and reach an audience that was a pipe dream just a decade ago. At the same time, the Web is of limited utility to computers (machines). For example, a human being could easily recognize a postal address or the specifications of an order for steel; a machine could not. To a machine, these data would simply be elements to be rendered and displayed on a monitor, with no intrinsic or cumulative meaning. In this sense, one of the goals set for the Semantic Web is to create meaning and utility for machines that allows for interpretation and action with far less human intervention. Issues related to the challenges, practicalities, theories and opportunities of the Semantic Web will be discussed. In the process, hopefully, this thesis will identify some of the stepping stones in building a business case for this evolution. Notably, today's comments regarding the Semantic Web sound very similar to what was once said about the practicalities of eBusiness and the likelihood of its adoption.
by David Provost.
S.M.M.O.T.
Rodriguez, Leon Alexis, et Khushboo Singh. « Adoption hurdles faced by organizations embracing SAFe® ». Thesis, Uppsala universitet, Industriell teknik, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-411177.
Texte intégralBenli, Hakan. « Sequential application of epsilon-polylysine, lauric arginate and acidic calcium sulfate for inactivation of pathogens on raw chicken and beef ». [College Station, Tex. : Texas A&M University, 2008. http://hdl.handle.net/1969.1/ETD-TAMU-2965.
Texte intégralHashimoto, Jorge Minoru. « Utilização da tecnologia dos metodos combinados na conservação do leite de coco ». [s.n.], 2005. http://repositorio.unicamp.br/jspui/handle/REPOSIP/322521.
Texte intégralTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
Made available in DSpace on 2018-08-05T11:21:31Z (GMT). No. of bitstreams: 1 Hashimoto_JorgeMinoru_D.PDF: 18659887 bytes, checksum: 0c5564f92906c495fdff457951a7dd3f (MD5) Previous issue date: 2005
Doutorado
Doutor em Ciência de Alimentos
Crona, Elna, et Nathalie Johnsson. « Jämförelse av olika konserveringsmedel genom belastningstest i ett flytande livsmedel ». Thesis, Högskolan Kristianstad, Fakulteten för naturvetenskap, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-20949.
Texte intégralIntroduction One third of food produced in the world is discarded (United Nations Development Program [UNDP], 2020) and food-destroying microorganisms are a common problem and a contributing cause of global food waste (Snyder & Worobo, 2018). The food industry therefore uses various hurdle techniques to minimize the risk of growth of spoilage organisms (Snyder & Worobo, 2018). One strategy to check whether different hurdle techniques meet their purpose is to expose foods in a challenge test. Aim The aim of the study was to compare the preservatives lingonberry juice and potassium sorbate + sodium benzoate and examine any physical and chemical changes over time through a challenge test on a liquid food product. Material and method A liquid food (n = 73 á 180 ml) was inoculated in a challenge test with log 2-3 microorganisms per ml food. Thereafter preservatives lingonberry juice (n = 24) or potassium sorbate + sodium benzoate (n = 25) were added. One third of the samples (n = 24) were left without preservatives. Sampling for analysis of growth, color, pH and viscosity (mPas) was performed at 0, 14 and 30 days after the food was inoculated with microorganisms. Results The results showed microbiological growth in all food products at day 0. Day 14 growth were found in the food with potassium sorbate + sodium benzoate and lingonberry juice. By the analysis on day 30 growth in the food with potassium sorbate + sodium benzoate and in the food without preservatives were showed. Over time physical changes of viscosity and chemical changes of pH occurred. Regard to color only marginal changes occurred. Conclusion The result of the challenge test showed that lingonberry juice is the preservative that has the best effect regard to product stability through inhibiting the added microorganisms. The results of the physical measurements showed changes regard to viscosity over time. Color only showed marginal changes. The result of the chemical measurement showed changes of pH over time.
Amadori, Sonny. « Utilizzo del citral per aumentare l'efficacia di trattamenti con campi elettrici pulsati ». Master's thesis, Alma Mater Studiorum - Università di Bologna, 2018. http://amslaurea.unibo.it/16840/.
Texte intégralAndrade, Ivana Morais Geremias de. « Estimativa da vida de prateleira de caldo de cana padronizado estocado sob refrigeração ». Universidade de São Paulo, 2014. http://www.teses.usp.br/teses/disponiveis/74/74132/tde-22092014-112413/.
Texte intégralThe present study consisted in standardizing the total soluble solids (SS) and titratable acidity (TA) ratio, in small scale processing and in estimating the shelf-life (SL) of sugarcane juice stored under ideal, commercial and abusive temperature conditions. A central composite rotational design with eleven formulations of sugarcane juice was used to investigate the ratio of the formulation that resulted in the best sensory acceptance in a wide range of SS (13,1 a 25,9 ºBrix) and TA (0,02 a 0,09% citric acid). Found the best formulation, three batches of standardized sugarcane juice were processed (L1, L2 and L3). The juice´s stabilization was based on the following combination of thermal and non-thermal methods: acidification, pasteurization (95 °C/30 s), aseptic filling in polyethylene terephthalate (PET) bottles and refrigerated storage. Physico-chemical, microbiological and enzymatic tests, including the determination of the peroxidase (POD) and polyphenol oxidase (PPO) activities, were performed in the fresh and freshly processed (time zero of SL) juice. For the SL study, standardized pasteurized sugarcane juice samples were stored at temperatures of 4, 8, 12 and -18 °C (control), kept in the dark. The estimate of the product´s SL was based on microbiological and sensory tests. The evaluation of the microbiological stability was based on the psychrotrophic bacteria and fungi counts. Nine-point hedonic scale tests for appearance and flavor evaluation were used in order to assess the sensory stability. The mean values of sensory acceptance, for overall impression, of the eleven formulations showed no statistical difference (p > 0.05) among them. It was found that only the effect of TA was significant (p < 0.05). The chosen formulation for sugarcane juice standardization was that one with TA 0.09 % (pH near 3.9) and SS 19.5 ºBrix. For the freshly processed standardized pasteurized juice, the pH was less than 4.4 in L1, L2 and L3. The mesophilic counts did not exceed 50 CFU/mL. The presence of coliforms at 45 ºC and Salmonella was no confirmed. The average POD and PPO activities were 2.11 U/mL and 1.03 U/mL respectively. The psychrotrophic bacteria and fungi counts did not exceed 102 CFU/mL. The juice´s SL stored at 4, 8 and 12 °C were 71, 74 and 21 days, respectively. It was concluded that the juice was well accepted in a wide range of SS and TA, and the combination of methods was effective in reducing the enzyme activity and microbial counts. Moreover, temperatures of 4 and 8 °C were proved to be effective in maintaining the sugarcane juice´s quality for a period of time compatible with the consumer market demand.
Livres sur le sujet "Technologie hurdle"
Leistner, Lothar, et Grahame W. Gould. Hurdle Technologies. Boston, MA : Springer US, 2002. http://dx.doi.org/10.1007/978-1-4615-0743-7.
Texte intégralLeistner, Lothar. Hurdle Technologies : Combination Treatments for Food Stability, Safety and Quality. Boston, MA : Springer US, 2002.
Trouver le texte intégralLeistner, Lothar. Hurdle technologies : Combination treatments for food stability, safety, and quality. New York : Kluwer Academic/Plenum Publishers, 2002.
Trouver le texte intégralSilva, Anthony De. Full RPM fan balancing at Hurley Ventilation Technologies Inc. Sudbury, Ont : Laurentian University, School of Engineering, 2000.
Trouver le texte intégralBoadu, Kwame. Performance of mine fans manufactured by Hurley Ventilation Technologies Inc. Sudbury, Ont : Laurentian University, School of Engineering, 1999.
Trouver le texte intégralLeistner, Lothar. "Hurdle Technologies : Combination Treatments for Food Stability, Safety and Quality". Springer, 2012.
Trouver le texte intégralGould, Grahame W., et Lothar Leistner. Hurdle Technologies : Combination Treatment for Food Stability, Safety and Quality (Food Engineering Series). Springer, 2002.
Trouver le texte intégralInnovative Antriebe 2016. VDI Verlag, 2016. http://dx.doi.org/10.51202/9783181022894.
Texte intégralAnson, Denis K. Assistive Technology for People with Disabilities. ABC-CLIO, LLC, 2018. http://dx.doi.org/10.5040/9798400615559.
Texte intégralValk, Alison, Ximin Mi et Ashley L. Schick. Making Virtual Reality a Reality. Bloomsbury Publishing Inc, 2023. http://dx.doi.org/10.5040/9798216171966.
Texte intégralChapitres de livres sur le sujet "Technologie hurdle"
Rahman, Mohammad Shafiur. « Hurdle Technology in Food Preservation ». Dans Food Engineering Series, 17–33. Cham : Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-10677-9_2.
Texte intégralPriyanka, S., E. Arun Kumar, J. A. Moses et C. Anandharamakrishnan. « Food Preservation and Hurdle Technology ». Dans Emerging Technologies for the Food Industry, 39–84. New York : Apple Academic Press, 2024. http://dx.doi.org/10.1201/9781003413592-2.
Texte intégralLeistner, L. « Principles and applications of hurdle technology ». Dans New Methods of Food Preservation, 1–21. Boston, MA : Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-2105-1_1.
Texte intégralKumar, Yogendra, Lipika Das et Koushik Guha Biswas. « Biodiesel : Features, Potential Hurdles, and Future Direction ». Dans Clean Energy Production Technologies, 99–122. Singapore : Springer Singapore, 2022. http://dx.doi.org/10.1007/978-981-16-4509-9_5.
Texte intégralSoliva-Fortuny, Robert, Nuria Grigelmo-Miguel, Gustavo V. Barbosa-Cánovas et Olga Martín-Belloso. « Nonthermal Processes as Hurdles with Selected Examples ». Dans Nonthermal Processing Technologies for Food, 406–27. Oxford, UK : Wiley-Blackwell, 2011. http://dx.doi.org/10.1002/9780470958360.ch28.
Texte intégralNavarro-Cruz, Addí Rhode, Raúl Ávila-Sosa, Obdulia Vera-López et Carlos Enrique. « Hurdle Technologies for the Control of Microbial Growth in Food ». Dans Food Microbiology and Biotechnology, 3–44. Includes bibliographical references and index. : Apple Academic Press, 2020. http://dx.doi.org/10.1201/9780429322341-2.
Texte intégralBarbosa-Cánovas, Gustavo V., Semanur Yildiz, Manolya E. Oner et Kezban Candoğan. « Selected Novel Food Processing Technologies Used as Hurdles ». Dans Food Engineering Series, 629–57. Cham : Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-42660-6_24.
Texte intégralZhang, Dengfeng, et Xinkai Zhang. « Framework of Hurdle Technology Teaching Mode Based on “Internet+” Platform ». Dans Lecture Notes in Electrical Engineering, 1125–28. Singapore : Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-3250-4_143.
Texte intégralDabas, Kiran, et Khursheed Alam Khan. « Use of Hurdle Technology in Processing of Fruits and Vegetables ». Dans Processing of Fruits and Vegetables, 113–38. Series statement : Innovations in agricultural and biological engineering : Apple Academic Press, 2019. http://dx.doi.org/10.1201/9780429505775-9.
Texte intégralMohammad, Zahra H., Faizan Ahmad et Salam A. Ibrahim. « Quality and Safety of Fresh Produce during Storage : Hurdle Technology ». Dans Quality Control in Fruit and Vegetable Processing, 3–33. New York : Apple Academic Press, 2023. http://dx.doi.org/10.1201/9781003304999-2.
Texte intégralActes de conférences sur le sujet "Technologie hurdle"
Barron, James H. « Hurdles in Technology Transfer Between Industries ». Dans ASME 1996 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 1996. http://dx.doi.org/10.1115/imece1996-0614.
Texte intégralPrzednowek, Krzysztof, Tomasz Krzeszowski, Janusz Iskra et Krzysztof Wiktorowicz. « Markerless Motion Tracking in Evaluation of Hurdle Clearance Parameters ». Dans International Congress on Sport Sciences Research and Technology Support. SCITEPRESS - Science and and Technology Publications, 2014. http://dx.doi.org/10.5220/0005080601290136.
Texte intégralLane, Jay E., Jay A. Morrison, Bonnie Marini et Christian X. Campbell. « Hybrid Oxide-Based CMCs for Combustion Turbines : How Hybrid Oxide CMC Mitigates the Design Hurdles Typically Seen for Oxide CMC ». Dans ASME Turbo Expo 2007 : Power for Land, Sea, and Air. ASMEDC, 2007. http://dx.doi.org/10.1115/gt2007-27532.
Texte intégralRymut, Bogusław, Tomasz Krzeszowski, Krzysztof Przednowek, Karolina H. Przednowek et Janusz Iskra. « Kinematic Analysis of Hurdle Clearance using a Mobile Device ». Dans 6th International Congress on Sport Sciences Research and Technology Support. SCITEPRESS - Science and Technology Publications, 2018. http://dx.doi.org/10.5220/0006933600490055.
Texte intégralKrzeszowski, Tomasz, Krzysztof Przednowek, Krzysztof Wiktorowicz et Janusz Iskra. « Multiview Human Body Tracking of Hurdle Clearance : A Case Study ». Dans 5th International Congress on Sport Sciences Research and Technology Support. SCITEPRESS - Science and Technology Publications, 2017. http://dx.doi.org/10.5220/0006498400830088.
Texte intégralFranklin, J. B., G. B. Smith et A. E. Earp. « A critical hurdle to widespread use of polymer based luminescent solar concentrators ». Dans SPIE Solar Energy + Technology, sous la direction de Neelkanth G. Dhere, John H. Wohlgemuth et Kevin W. Lynn. SPIE, 2013. http://dx.doi.org/10.1117/12.2022802.
Texte intégralImhonopi, David, Chinelo Ekweogwu et Ugochukwu Urim. « FINANCING ENTREPRENEURSHIP IN NIGERIA : SURMOUNTING THE HURDLES ». Dans 10th International Conference on Education and New Learning Technologies. IATED, 2018. http://dx.doi.org/10.21125/edulearn.2018.2729.
Texte intégralPrzednowek, Krzysztof, Janusz Iskra et Karolina H. Przednowek. « Predictive Modeling in 400-Metres Hurdles Races ». Dans International Congress on Sport Sciences Research and Technology Support. SCITEPRESS - Science and and Technology Publications, 2014. http://dx.doi.org/10.5220/0005082201370144.
Texte intégralLanger, Benjamin. « Hurdles and Solutions towards Improving the Charging Experience ». Dans Symposium on International Automotive Technology. 400 Commonwealth Drive, Warrendale, PA, United States : SAE International, 2021. http://dx.doi.org/10.4271/2021-26-0144.
Texte intégral« HURDLES IN MULTI-LANGUAGE REFACTORING OF HIBERNATE APPLICATIONS ». Dans 6th International Conference on Software and Data Technologies. SciTePress - Science and and Technology Publications, 2011. http://dx.doi.org/10.5220/0003469501290134.
Texte intégralRapports d'organisations sur le sujet "Technologie hurdle"
Jayme, Angeli, Imad Al-Qadi, Nadim Hamad, Breton Johnson, Hani Mahmassani, Jerry Quandt, Divyakant Tahlyan et Berkan Usta. Smart Mobility Blueprint for Illinois. Illinois Center for Transportation, juin 2023. http://dx.doi.org/10.36501/0197-9191/23-007.
Texte intégralde Jesus, Ana, et Sara Melander. From Vision to Practice – Insights from Nordic-Baltic 5G applications across sectors. Nordregio, mars 2024. http://dx.doi.org/10.6027/r2024:111403-2503.
Texte intégralNorelli, John L., Moshe Flaishman, Herb Aldwinckle et David Gidoni. Regulated expression of site-specific DNA recombination for precision genetic engineering of apple. United States Department of Agriculture, mars 2005. http://dx.doi.org/10.32747/2005.7587214.bard.
Texte intégralDawson, William O., et Moshe Bar-Joseph. Creating an Ally from an Adversary : Genetic Manipulation of Citrus Tristeza. United States Department of Agriculture, janvier 2004. http://dx.doi.org/10.32747/2004.7586540.bard.
Texte intégralSamochowiec, Jakub, Johannes C. Bauer et Kathrin Neumüller. Strategies for Dealing With the Labour Shortage – An Overview. Gdi-verlag, GDI Gottlieb Duttweiler Institute, juin 2023. http://dx.doi.org/10.59986/hcmm6371.
Texte intégral