Chapter 2. Forest and Terrestrial Biodiversity of Mauritius 2.1 Overview of Biodiversity Mauritius has an area of 1‚865 km2‚ of which 30% is considered forested. The area of good quality native forest‚ (i.e. that with more than 50% native plant cover‚ Page & d’Argent 1997)‚ is estimated to cover less than 2% of the island (NEAP 1999‚ MWF unpublished‚ Fig.2.1). The rest consists of plantation forestry‚ deer-ranches or highly degraded vegetation invaded by alien plant and animal species. As a result
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Food Safety Risk Assessment of NSW Food Safety Schemes March 2009 NSW/FA/FI039/1212 Note: Parts of this document were revised in December 2012 following peer review. Contents Executive summary ........................................................................................................... 6 Introduction.................................................................................................................... 12 Dairy food safety scheme ......................
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Chemistry of Spices This page intentionally left blank Chemistry of Spices Edited by Villupanoor A. Parthasarathy Indian Institute of Spices Research Calicut‚ Kerala‚ India Bhageerathy Chempakam Indian Institute of Spices Research Calicut‚ Kerala‚ India and T. John Zachariah Indian Institute of Spices Research Calicut‚ Kerala‚ India CABI is a trading name of CAB International CABI Head Office Nosworthy Way Wallingford Oxfordshire OX10 8DE UK Tel: +44 (0)1491 832111 Fax:
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w Cambridge Pre-U Teacher Guide Cambridge International Level 3 Pre-U Certificate in BIOLOGY Available for teaching from September 2011 w w e tr .X m eP e ap .c rs om Cambridge Pre-U Teacher Guide University of Cambridge International Examinations retains the copyright on all its publications. Registered Centres are permitted to copy material from this booklet for their own internal use. However‚ we cannot give permission to Centres to photocopy any material that is acknowledged to a
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FINAL DRAFT i Bangladesh Agricultural Research Council New Airport Road‚ Farmgate‚ Dhaka-1215 Bangladesh Published: February 2011 ISBN: Published by: Project Implementation Unit (PIU-BARC) Admin Building 2nd Floor Bangladesh Agricultural Research Council New Airport Road‚ Farmgate‚ Dhaka-1215 Bangladesh Printed by: ………………………….. …………………………… …………………………… Research Priorities in Bangladesh Agriculture Editors Sk. Ghulam Hussain Anwar Iqbal Bangladesh Agricultural
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Advanced Drug Formulation Design to Optimize Therapeutic Outcomes DRUGS AND THE PHARMACEUTICAL SCIENCES A Series of Textbooks and Monographs Executive Editor James Swarbrick PharmaceuTech‚ Inc. Pinehurst‚ North Carolina Advisory Board Larry L. Augsburger University of Maryland Baltimore‚ Maryland Harry G. Brittain Center for Pharmaceutical Physics Milford‚ New Jersey Jennifer B. Dressman Johann Wolfgang Goethe University Frankfurt‚ Germany Anthony J. Hickey University of
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1 DEPARTMENT OF GENETICS AND PLANT BREEDING 1. Course No. : GPBR 312 2. Course Title : Principles of Seed Technology 3. Credit Hours : 3 (2+1) 4. General Objective : To impart knowledge to the students on the seed production and seed science and technology aspects in relation to Seed Act 5. Specific Objectives Theory By the end of the course‚ the students will be able to i. understand the concepts of quality seed production of different field and
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NATIONAL OPEN UNIVERSITY OF NIGERIA COURSE CODE :AGR203 COURSE TITLE : PRINCIPLES OF CROP PRODUCTION AEM203 COURSE GUIDE COURSE GUIDE AGR203 PRINCIPLES OF CROP PRODUCTION Course Team Dr. Jari Sanusi (Developer/Writer) - NOUN Dr. S. I. Ogunrinde (Programme Leader) - NOUN Dr. Jari Sanusi (Coordinator) - NOUN NATIONAL OPEN UNIVERSITY OF NIGERIA ii AEM203 COURSE GUIDE National Open University of Nigeria Headquarters 14/16 Ahmadu Bello Way Victoria Island Lagos Abuja Office: No.5 Dar-es-Salaam
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Biochemical Engineering James M. Lee Department of Chemical Engineering Washington State University Pullman‚ WA 99164-2714 jmlee@wsu.edu Chapter 1. Introduction ................................................................ 1 1.1. 1.2. 1.3. 1.4. 1.5. 1.6. Biotechnology .............................................................................. 1 Biochemical Engineering............................................................. 2 Biological Process....................................
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hFood Science and Food Biotechnology EDITED BY Gustavo F. Gutiérrez-López‚ Ph.D. Escuela Nacional de Ciencias Biológicas Instituto Politécnico Nacional México‚ DF. Gustavo V. Barbosa-Cánovas‚ Ph.D. Washington State University Pullman‚ Washington CRC PR E S S Boca Raton London New York Washington‚ D.C. Library of Congress Cataloging-in-Publication Data Food science and food biotechnology / edited by Gustavo F. Gutiérrez-López and Gustavo V. Barbosa-Cánovas. p. cm. -- (Food preservation
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