books.google.cz

[slapetka]

Ahoj,
mám pro Vás oříšek:D Nevíte někdo jak zkopírovat text z vybranné knížky na http://books.google.cz/? Potřebuju to pro svoji školní práci. Přesně se mi jedná o knihu http://books.google.cz/books?id=qSkytBa1YgMC&pg=RA1-PA132&lpg=RA1-PA131&ots=HvrORCsA_t&dq=Characteristics+of+listeria+monocytogenes+important+to+food+processors#v=onepage&q=Characteristics%20of%20listeria%20monocytogenes%20important%20to%20food%20processors&f=falseDěkuji

[Reklama]

[alenka_v_říši_divů]

No oříšek to není... spíš brnkačka
Ale v tomto případě bych ti doporučil hledat na warez fórech :)

[slapetka]

Brnkačka? Jako že mám zkusit najít uvedený obsah na warezu?

[alenka_v_říši_divů]

Jako brnkačka sem myslel : příklad :

Lou and Yousef
New nonthermal technologies when combined with mild conventional preservation methods can produce microbially safe minimally processed foods. Treatment combinations are commonly used in food processing and such use is best expressed as the "hurdle concept."
Growth, inhibition, or inaciivation of Listeria monocytogenes in response to food processing and preservation techniques will be detailed in this chapter. Throughout this chapter, some basic terms and concepts are used which must first be defined for clarity. The expression log refers to the microbial count in Logl0CFU/mJ or g. When a measurable increase in count occurs, it is described as such unless multiplication of the microorganism is reported; in this instance, the increase will be described as growth. Microbial growth is enhanced when the lag period decreases, the generation time decreases, and/or the gain in count attained after a given growth period increases. In contrast, growth inhibition, or simply inhibition, results from a reversal in the aforementioned growth parameters. Growth inhibitors may also be described as bacteriostatic, and for Listeria as listeriostatic agents, with such agents usually not causing measurable inaciivation. A decrease in count will be described as inaciivation and defined in decimal reduction time (D-valoe) or a decrease in log count, when such information is available. An agent that causes microbial inaciivation will be called bactericidal, but it may also be reported as listericidal when it is active against Listeria. The D-value is the time of exposure to a deleterious factor (e.g., heat) required to inactivate 90% (i.e., 1 log) of the population of a given microorganism. Hence, the D-value is a measure of resistance of the microorganism to the deleterious factor, the larger the D-value. the greater the resistance. When the count does not change appreciably, the status of the microorganism is best described as survival. The word survival also refers to the ability- of the microorganism to maintain its viability during treatment...
//ukázka...
Jenže ta kniha je placená a rada "jak na to" by byla nejspíš v rozporu s pravidly...

[slapetka]

Mám hledat na warez foru přímo tu knihu? Nevěřím, že tam bude.. Potřebuji jen několik málo odstavců, které budu stejně citovat ve své práci, tudíž umístim k tomu zdroj a autora.. To snad je legální..

[alenka_v_říši_divů]

Nejsem právník... takže je možný, že máš pravdu.. na vyčtení textu z obrázku slouží ocr software..
/I když myslím, že i se zvěřejněním obsahu by měl autor souhlasit.. jako mně osobně je to fuk