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  • 1
    UID:
    gbv_1676874968
    Format: 1 Online-Ressource
    Original writing title: 巾帼脱贫 : 农村贫困妇女扶持政策评估及建议
    Original writing person/organisation: 向德平
    Original writing publisher: 北京 : 社会科学文献出版社
    ISBN: 9787509781081
    Series Statement: Zhong guo pin kun pian qu jing zhun tuo pin yan jiu cong shu
    Content: 本书运用社会性别视角,通过对连片特困地区贫困女性的生活状态的调查,分析连片特困地区贫困女性的贫困状况、反贫困路径以及影响因素等,呈现连片特困地区贫困女性群体在反贫困中的独特经验,评估现行扶持政策对贫困妇女的实施效果,并在此基础上提出政策建议。
    Note: 电子文献 , Pinyin-Umschrift und Langzeichen wurden automatisiert erstellt
    Language: Chinese
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  • 2
    Book
    Book
    UID:
    gbv_1034565001
    Original writing title: 冰蠶詞
    Original writing person/organisation: 承齡
    Series Statement: ming jia ci 4,[11]
    Content: Sammlung von ci-Gedichten chinesischer Literaten des 18.und 19.Jh.n.Chr.
    Note: SBB-PK Berlin
    Language: Chinese
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  • 3
    Book
    Book
    tai bei
    UID:
    gbv_1037204905
    Format: 272 S.
    Edition: 再版
    Original writing title: 符咒研究
    Original writing person/organisation: 程灵凡
    Original writing publisher: 台北 : 希代书版公司
    Series Statement: yu zhi xue cong shu M.52
    Note: SBB-PK Berlin
    Language: Chinese
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  • 4
    Book
    Book
    xiang gang
    UID:
    gbv_1034407910
    Original writing title: 冰蠶詞
    Original writing person/organisation: 承齡
    Original writing publisher: 香港
    Series Statement: qing ming jia ci 9,[76]
    Note: SBB-PK Berlin
    Language: Chinese
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  • 5
    Book
    Book
    UID:
    gbv_1034422510
    Original writing title: 冰蠶詞
    Original writing person/organisation: 承齡
    Series Statement: ming jia ci 4,[11]
    Note: SBB-PK Berlin
    Language: Chinese
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  • 6
    Online Resource
    Online Resource
    Cambridge, England :Ellis Horwood,
    UID:
    almahu_9948026445702882
    Format: 1 online resource (307 p.)
    ISBN: 1-84569-831-2
    Series Statement: Woodhead Publishing Series in Food Science, Technology and Nutrition
    Content: This book provides a general technical and mechanical background for the basic processing machinery now used for making snacks, baked goods and confectionery. It covers the basic principles, machine design, function, operation and output.
    Note: Description based upon print version of record. , Front Cover; Food Machinery: For the Production of Cereal Foods, Snack Foods and Confectionery; Cpyright Page; Table of contents; Author's preface; Part I: Beating and mixing machines; Chapter 1. Beating machines; 1.1 Introduction; 1.2 Construction; 1.3 Transmission system; 1.4 Production capacity; 1.5 Control and safety; Chapter 2. Mixers; 2.1 Introduction; 2.2 Horizontal mixers; 2.3 Vertical mixers; 2.4 Comparison of horizontal and vertical mixers; 2.5 Other types of mixers; Part II: Chinese snack-making machines; Chapter 3. Steamed bun manufacture; 3.1 Introduction; 3.2 Construction , 3.3 Forming principle3.4 Transmission system; 3.5 Operation; Chapter 4. Dumpling manufacture; 4.1 Introduction; 4.2 Construction; 4.3 Shaping principle; 4.4 Transmission system; 4.5 Operation; Chapter 5. Hun Tun manufacture; 5.1 Introduction; 5.2 Construction; 5.3 Shaping principle; 5.4 Transmission; 5.5 Operation; Part III: Bread-making machines; Chapter 6. Dividers; 6.1 Introduction; 6.2 Construction; 6.3 Dividing principle; 6.4 Transmission; 6.5 Operation and maintenance; Chapter 7. Rounders; 7.1 Introduction; 7.2 Construction; 7.3 Rounding principle; 7.4 Transmission; 7.5 Operation , Part IV: Biscuit-making machinesChapter 8. Sheeting machines; 8.1 Sheeting process and some parameters; 8.2 Sheeters; 8.3 Gauge rolls; 8.4 Laminators; Chapter 9. Reciprocating cutters; 9.1 Introduction; 9.2 Construction; 9.3 Shaping principle; 9.4 Crosshead drive; 9.5 Transmission; 9.6 Adjustment and capacity; Chapter 10. Rotary cutters; 10.1 Introduction; 10.2 Construction; 10.3 Shaping principle; 10.4 Transmission and capacity; 10.5 Main webs; Part V: Cookie-making machines; Chapter 11. Rotary moulders; 11.1 Introduction; 11.2 Construction; 11.3 THE MOULDING PRINCIPLE , 11.4 Transmission system11.5 Operation; Chapter 12. Extruder and depositor; 12.1 Introduction; 12.2 Construction; 12.3 Shaping principle; 12.4 Transmission system; 12.5 Operation; Part VI: Cake-making machines; Chapter 13. Encrusting machines; 13.1 Introduction; 13.2 Construction; 13.3 Moulding; 13.4 Transmission system; 13.5 Operation; Part VII: Baking ovens; Chapter 14. Heat transfer principles and electric heating elements; 14.1 Heating transfer principles; 14.2 Oven classifications; 14.3 Electric heating elements-radiators; Chapter 15. Construction and design of tunnel electric ovens , 15.1 Oven chamber15.2 Heating elements; 15.4 Reflection devices; 15.5 Oven flues; 15.6 Oven drive system; Part VIII: Candy-making machines; Chapter 16. Cooking machines; 16.1 Introduction; 16.2 Coolmix system; 16.3 Dissolving and precooking machines; 16.4 Pressure dissolver; 16.5 Cooking machines; Chapter 17. Batch former and rope sizer; 17.1 Sugar mass supply; 17.2 Batch former; 17.3 Rope sizer; Chapter 18. Candy makers; 18.1 Candy maker with rotary dies; 18.2 Candy mould depositing machines; Part IX: Food machinery design; Chapter 19. Food machinery design; 19.1 General requirements , 19.2 Basic steps of food machinery design , English
    Additional Edition: ISBN 1-85573-269-6
    Language: English
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  • 7
    Online Resource
    Online Resource
    Cambridge, England :Ellis Horwood,
    UID:
    edocfu_9960073616002883
    Format: 1 online resource (307 p.)
    ISBN: 1-84569-831-2
    Series Statement: Woodhead Publishing Series in Food Science, Technology and Nutrition
    Content: This book provides a general technical and mechanical background for the basic processing machinery now used for making snacks, baked goods and confectionery. It covers the basic principles, machine design, function, operation and output.
    Note: Description based upon print version of record. , Front Cover; Food Machinery: For the Production of Cereal Foods, Snack Foods and Confectionery; Cpyright Page; Table of contents; Author's preface; Part I: Beating and mixing machines; Chapter 1. Beating machines; 1.1 Introduction; 1.2 Construction; 1.3 Transmission system; 1.4 Production capacity; 1.5 Control and safety; Chapter 2. Mixers; 2.1 Introduction; 2.2 Horizontal mixers; 2.3 Vertical mixers; 2.4 Comparison of horizontal and vertical mixers; 2.5 Other types of mixers; Part II: Chinese snack-making machines; Chapter 3. Steamed bun manufacture; 3.1 Introduction; 3.2 Construction , 3.3 Forming principle3.4 Transmission system; 3.5 Operation; Chapter 4. Dumpling manufacture; 4.1 Introduction; 4.2 Construction; 4.3 Shaping principle; 4.4 Transmission system; 4.5 Operation; Chapter 5. Hun Tun manufacture; 5.1 Introduction; 5.2 Construction; 5.3 Shaping principle; 5.4 Transmission; 5.5 Operation; Part III: Bread-making machines; Chapter 6. Dividers; 6.1 Introduction; 6.2 Construction; 6.3 Dividing principle; 6.4 Transmission; 6.5 Operation and maintenance; Chapter 7. Rounders; 7.1 Introduction; 7.2 Construction; 7.3 Rounding principle; 7.4 Transmission; 7.5 Operation , Part IV: Biscuit-making machinesChapter 8. Sheeting machines; 8.1 Sheeting process and some parameters; 8.2 Sheeters; 8.3 Gauge rolls; 8.4 Laminators; Chapter 9. Reciprocating cutters; 9.1 Introduction; 9.2 Construction; 9.3 Shaping principle; 9.4 Crosshead drive; 9.5 Transmission; 9.6 Adjustment and capacity; Chapter 10. Rotary cutters; 10.1 Introduction; 10.2 Construction; 10.3 Shaping principle; 10.4 Transmission and capacity; 10.5 Main webs; Part V: Cookie-making machines; Chapter 11. Rotary moulders; 11.1 Introduction; 11.2 Construction; 11.3 THE MOULDING PRINCIPLE , 11.4 Transmission system11.5 Operation; Chapter 12. Extruder and depositor; 12.1 Introduction; 12.2 Construction; 12.3 Shaping principle; 12.4 Transmission system; 12.5 Operation; Part VI: Cake-making machines; Chapter 13. Encrusting machines; 13.1 Introduction; 13.2 Construction; 13.3 Moulding; 13.4 Transmission system; 13.5 Operation; Part VII: Baking ovens; Chapter 14. Heat transfer principles and electric heating elements; 14.1 Heating transfer principles; 14.2 Oven classifications; 14.3 Electric heating elements-radiators; Chapter 15. Construction and design of tunnel electric ovens , 15.1 Oven chamber15.2 Heating elements; 15.4 Reflection devices; 15.5 Oven flues; 15.6 Oven drive system; Part VIII: Candy-making machines; Chapter 16. Cooking machines; 16.1 Introduction; 16.2 Coolmix system; 16.3 Dissolving and precooking machines; 16.4 Pressure dissolver; 16.5 Cooking machines; Chapter 17. Batch former and rope sizer; 17.1 Sugar mass supply; 17.2 Batch former; 17.3 Rope sizer; Chapter 18. Candy makers; 18.1 Candy maker with rotary dies; 18.2 Candy mould depositing machines; Part IX: Food machinery design; Chapter 19. Food machinery design; 19.1 General requirements , 19.2 Basic steps of food machinery design , English
    Additional Edition: ISBN 1-85573-269-6
    Language: English
    Library Location Call Number Volume/Issue/Year Availability
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  • 8
    Online Resource
    Online Resource
    Cambridge, England :Ellis Horwood,
    UID:
    edoccha_9960073616002883
    Format: 1 online resource (307 p.)
    ISBN: 1-84569-831-2
    Series Statement: Woodhead Publishing Series in Food Science, Technology and Nutrition
    Content: This book provides a general technical and mechanical background for the basic processing machinery now used for making snacks, baked goods and confectionery. It covers the basic principles, machine design, function, operation and output.
    Note: Description based upon print version of record. , Front Cover; Food Machinery: For the Production of Cereal Foods, Snack Foods and Confectionery; Cpyright Page; Table of contents; Author's preface; Part I: Beating and mixing machines; Chapter 1. Beating machines; 1.1 Introduction; 1.2 Construction; 1.3 Transmission system; 1.4 Production capacity; 1.5 Control and safety; Chapter 2. Mixers; 2.1 Introduction; 2.2 Horizontal mixers; 2.3 Vertical mixers; 2.4 Comparison of horizontal and vertical mixers; 2.5 Other types of mixers; Part II: Chinese snack-making machines; Chapter 3. Steamed bun manufacture; 3.1 Introduction; 3.2 Construction , 3.3 Forming principle3.4 Transmission system; 3.5 Operation; Chapter 4. Dumpling manufacture; 4.1 Introduction; 4.2 Construction; 4.3 Shaping principle; 4.4 Transmission system; 4.5 Operation; Chapter 5. Hun Tun manufacture; 5.1 Introduction; 5.2 Construction; 5.3 Shaping principle; 5.4 Transmission; 5.5 Operation; Part III: Bread-making machines; Chapter 6. Dividers; 6.1 Introduction; 6.2 Construction; 6.3 Dividing principle; 6.4 Transmission; 6.5 Operation and maintenance; Chapter 7. Rounders; 7.1 Introduction; 7.2 Construction; 7.3 Rounding principle; 7.4 Transmission; 7.5 Operation , Part IV: Biscuit-making machinesChapter 8. Sheeting machines; 8.1 Sheeting process and some parameters; 8.2 Sheeters; 8.3 Gauge rolls; 8.4 Laminators; Chapter 9. Reciprocating cutters; 9.1 Introduction; 9.2 Construction; 9.3 Shaping principle; 9.4 Crosshead drive; 9.5 Transmission; 9.6 Adjustment and capacity; Chapter 10. Rotary cutters; 10.1 Introduction; 10.2 Construction; 10.3 Shaping principle; 10.4 Transmission and capacity; 10.5 Main webs; Part V: Cookie-making machines; Chapter 11. Rotary moulders; 11.1 Introduction; 11.2 Construction; 11.3 THE MOULDING PRINCIPLE , 11.4 Transmission system11.5 Operation; Chapter 12. Extruder and depositor; 12.1 Introduction; 12.2 Construction; 12.3 Shaping principle; 12.4 Transmission system; 12.5 Operation; Part VI: Cake-making machines; Chapter 13. Encrusting machines; 13.1 Introduction; 13.2 Construction; 13.3 Moulding; 13.4 Transmission system; 13.5 Operation; Part VII: Baking ovens; Chapter 14. Heat transfer principles and electric heating elements; 14.1 Heating transfer principles; 14.2 Oven classifications; 14.3 Electric heating elements-radiators; Chapter 15. Construction and design of tunnel electric ovens , 15.1 Oven chamber15.2 Heating elements; 15.4 Reflection devices; 15.5 Oven flues; 15.6 Oven drive system; Part VIII: Candy-making machines; Chapter 16. Cooking machines; 16.1 Introduction; 16.2 Coolmix system; 16.3 Dissolving and precooking machines; 16.4 Pressure dissolver; 16.5 Cooking machines; Chapter 17. Batch former and rope sizer; 17.1 Sugar mass supply; 17.2 Batch former; 17.3 Rope sizer; Chapter 18. Candy makers; 18.1 Candy maker with rotary dies; 18.2 Candy mould depositing machines; Part IX: Food machinery design; Chapter 19. Food machinery design; 19.1 General requirements , 19.2 Basic steps of food machinery design , English
    Additional Edition: ISBN 1-85573-269-6
    Language: English
    Library Location Call Number Volume/Issue/Year Availability
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  • 9
    UID:
    gbv_1036725421
    Format: [4], 311 S. , 图
    Original writing title: 羌族医药文化的保护与传承
    Original writing person/organisation: 程玲俐
    Original writing publisher: 成都 : 西南交通大学出版社
    ISBN: 9787564328368
    Note: 有附录、附参考文献 , SBB-PK Berlin
    Language: Chinese
    Library Location Call Number Volume/Issue/Year Availability
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  • 10
    UID:
    gbv_1036840395
    Format: 15, 3, 401 S. , 图
    Original writing title: 连片开发模式与少数民族社区发展 : = Contiguous development and ethnic minorities
    Original writing person/organisation: 向德平
    Original writing publisher: 北京 : 民族出版社
    ISBN: 9787105125692
    Series Statement: zhuan xiang fu pin mo shi yu shao shu min zu she qu fa zhan yan jiu cong shu
    Note: 有附录、附参考文献 , SBB-PK Berlin
    Language: Chinese
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