Bøger af George M. Hall

As with the first edition this book includes chapters on established fish processes and new processes and allied issues. The first five chapters cover fish biochemistry affecting processing, curing, surimi and fish mince, chilling and freezing and canning. These established processes can still show innovations and improved theory although their mature status precludes major leaps in knowledge and technology. The four chapters concerned with new areas relevant to fish processing are directed at the increasing globalisation of the fish processing industry and the demands, from legislation and the consumer, for better quality, safer products. One chapter reviews the methods available to identify fish species in raw and processed products. The increased demand for fish products and the reduced catch of commercially-important species has lead to adulteration or substitu- tion of these species with cheaper species. The ability to detect these practices has been based on some elegant analytical techniques in electrophoresis.

In modern times, ten Americans rose to five-star rank: Pershing (who chose to wear only four stars), Leahy, Marshall, King, Arnold, MacArthur, Nimitz, Halsey, Eisenhower, and Bradley. He explains that war operates on five levels of perspective: heroism, tactics, operations, theaters, and national purpose.

Since humans have initiative and can sometimes change the natural course of events, how can we find a system to understand our own actions and the workings of society at large? This book explains the mechanics of change and provides a concept that accounts for the growth and decline of all systems.

Furthermore, this process is fueled by enormous economic forces, which intensifies dependence on automation and spawns other sociological consequences. Other consequences include pervasive invasion of privacy, and overdependence on technology at the expense of developing critical reasoning, judgement, and a personal sense of responsibility.