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  • 1
    Online Resource
    Online Resource
    Stratigraphy Around the Permian–Triassic Boundary of South China (2023)
    Singapore :Springer Nature Singapore :
    Details
    Keywords: Earth sciences. ; Evolution (Biology). ; Earth Sciences. ; Evolutionary Biology.
    Description / Table of Contents: 1 Introduction -- 2 Palaeogeographical settings of South China in the Changhsingian to Induan and palaeogeographic distribution of the studied Permian Triassic Boundary sections -- 3 Description of the studied Permian Triassic Boundary sections of South China -- 4 Age analysis and correlation -- 5 Temporal and spatial processes and dynamics of the Permian Triassic Boundary mass extinction (PTBME) in South China.
    Abstract: This book timely provides high-quality records of 32 PTB sections across different depositional settings from terrestrial to marine facies in South China, including descriptions of lithologies, high-resolution correlation of key boundaries and fossil occurrences at each section. This book also analyzes the patterns and processes of the community and ecosystem evolution over space and through time in the lead to the end-Permian mass extinction, and critically analyzes the mostly debated hypothesis, anoxia and volcanism, which were considered as the causes of mass extinction, based on the data from the studied sections of South China, together with materials from other regions of the world.
    Type of Medium: Online Resource
    Pages: XII, 287 p. 98 illus., 66 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9789819993505
    Series Statement: New Records of the Great Dying in South China,
    URL: https://doi.org/10.1007/978-981-99-9350-5
    DOI: 10.1007/978-981-99-9350-5
    DDC: 550
    Language: English
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  • 2
    Online Resource
    Online Resource
    Mechanical Damage in Fresh Horticultural Produce : Measurement, Analysis and Control (2023)
    Singapore :Springer Nature Singapore :
    Details
    Keywords: Food science. ; Agricultural biotechnology. ; Food Analysis. ; Food security. ; Food Science. ; Agricultural Biotechnology. ; Food Analysis. ; Food Engineering. ; Food Security.
    Description / Table of Contents: Chapter 1. Mechanical damage of fresh produce – an overview -- Chapter 2. Factors affecting bruise damage susceptibility of fresh produce -- Chapter 3. Imaging Techniques for Fresh Produce Damage Detection -- Chapter 4. Hyperspectral imaging techniques for quality assessment in fresh horticultural produce and prospects for measurement of mechanical damage -- Chapter 5. Hyperspectral imaging and related machine learning for postharvest bruise damage detection and analysis of fresh food produce -- Chapter 6. Bruise damage susceptibility of pome fruit -- Chapter 7. Mechanical Damage in Fresh Stone Fruits: Measurement and Analysis -- Chapter 8. Bruise damage susceptibility of pomegranates -- Chapter 9. Bruise damage susceptibility of tomato -- Chapter 10. BRUISING OF AVOCADO (PERSEA AMERICANA M.) FRUIT -- Chapter 11. Bruise Damage Susceptibility and Assessment of Guava -- Chapter 12. Bruise damage susceptibility of blueberry and strawberry -- Chapter 13. Bruise damage susceptibility of table olive -- Chapter 14. Bruise damage susceptibility of banana -- Chapter 15. Impact of packaging on bruise damage of fresh produce -- Chapter 16. Importance of bruise assessment and control in fresh produce industry.
    Abstract: This book includes the impact, compression, vibration studies, and destructive and nondestructive techniques for bruise measurement. It is essential to detect bruises in the early stages of their formation and conduct a quantitative analysis of the degree of bruising, to ensure the accurate grading of bruised fruits and vegetables and reduce unnecessary economic losses. Bruise damage occurring between the point of harvest and consumption contributes the most to the decrease in fruit quality, reducing the market value and ultimately leading to significant reductions in potential revenue. SDG 12.3 aims to “by 2030, halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses.” This book presents recent technological developments in bruise measurement, detection, and analysis of fresh horticultural produce. Given the rising demand for rapid and accurate methods of quality measurement in the horticultural produce industry, this book covers destructive and nondestructive techniques for bruise measurement. Selected applications of different nondestructive methods for various fresh produce commodities are also included. This book will interest graduate and undergraduate students, researchers, academics and engineers working in different aspects of the mechanical damage affected by postharvest handling practices, professionals working in the governments, and other authorities related to fresh horticultural produce quality, regulations, and safety. .
    Type of Medium: Online Resource
    Pages: XV, 350 p. 1 illus. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9789819970964
    URL: https://doi.org/10.1007/978-981-99-7096-4
    DOI: 10.1007/978-981-99-7096-4
    DDC: 641.3
    Language: English
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  • 3
    Online Resource
    Online Resource
    Advanced Nondestructive Detection Technologies in Food (2021)
    Singapore :Springer Nature Singapore :
    Details
    Keywords: Food science. ; Food Analysis. ; Food Sensory evaluation. ; Food Safety measures. ; Food Science. ; Food Analysis. ; Sensory Evaluation. ; Food Engineering. ; Food Safety.
    Description / Table of Contents: Chapter 1 Introduction. -Chapter 2 Computer Vision Technologies in Food -- Chapter 3 Near Infrared Spectroscopy Analysis in Food -- Chapter 4 Spectral Imaging Technologies in Food -- Chapter 5 CSAs Array Technologies in Food -- Chapter 6 Acoustic and Vibrating Signal Analysis Technologies in Food -- Chapter 7 Bionic Sensors Technologies in Food -- Chapter 8 Multi-Sensors data fusion Technologies in Food External and Internal Quality Comprehensive Evaluation -- Chapter 9 Intelligent and Portable Equipments of Nondestructve Detection Technologies in Food -- Chapter 10 Nondestructive Deatection Technologies for Real-time Monitoring Food Processing.
    Abstract: This book comprehensively introduces non-destructive methods for food quality (i.e. external, internal, sensory, components, and microbiological indicators) detection, through optics, acoustics, chemistry, imaging, and bionic sensing. It highlights in-situ detection of food quality and safety, including principles, signal processing, and analysis of data, non-destructive detection system, and application in the food industry for each method. First, this book introduces the principles and characteristics of various food non-destructive methods. As non-destructive measurements always involve obtaining big data for each testing, this book also describes in detail the signal and big data processing for each non-destructive method. The chapters also introduce the rapid portable detection equipment for food and agricultural products developed in recent years, as well as the intelligent monitoring equipment in the process of food processing. Relevant application cases are provided to help readers better understanding how to apply non-destructive technology for food quality detection. In the noninvasive measurement of food quality, this book has a systematic introduction of the detection principle, data processing, and rapid detection system, in-field detection case studies. This book is novel and practical and can be used as a professional textbook for undergraduates majoring in food science and engineering. It can also be used as a reference book for scientific research and technical personnel engaged in the field of food quality and safety detection. .
    Type of Medium: Online Resource
    Pages: XIV, 333 p. 197 illus., 130 illus. in color. , online resource.
    Edition: 1st ed. 2021.
    ISBN: 9789811633607
    URL: https://doi.org/10.1007/978-981-16-3360-7
    DOI: 10.1007/978-981-16-3360-7
    DDC: 641.3
    Language: English
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  • 4
    Online Resource
    Online Resource
    Food Process Engineering and Technology : Safety, Packaging, Nanotechnologies and Human Health (2023)
    Singapore :Springer Nature Singapore :
    Details
    Keywords: Food science. ; Food Safety measures. ; Food Analysis. ; Chemistry. ; Food Science. ; Food Safety. ; Food Engineering. ; Food Studies. ; Food Analysis. ; Food Chemistry.
    Description / Table of Contents: PART I: NOVEL TECHNOLOGIES IN FOOD PROCESSING -- 1. Emerging Novel Technologies for Food Drying -- 2. Foods and Food Products: Significance and Applications of Collegative Properties -- 3. Scope of Three-Dimensional Printing for Fabrication of Foods -- 4. Sustainable Renewable Energy Sources for Food and Dairy Processing -- PART II: RECENT TRENDS IN FOOD QUALITY AND MANAGEMENT -- 5. Applications of Edible Coatings to Extend Shelf-life of Fresh Fruits -- 6. Food Processing and Management of Food Supply Chain: From Farm to Fork -- 7. Microplastics in Foods: An Emerging Food Safety Threat -- 8. Scope of Genetically Engineered Organisms: Food Science and Pest Management Strategy -- 9. Diverse Bioengineering Tools for Crop Improvement -- PART III: INNOVATIONS IN FOOD PACKAGING -- 10. New-age Packaging for Foods and Food Products -- 11. Biodegradable Packaging: Recent Advances and Applications in Food Industry -- 12. Recent Trends in Biodegradable Packaging of Foods -- 13. Scope of Herbal Extracts and Essential Oils for Extension of Shelf-life of Packaged Foods -- PART IV: POTENTIAL OF NANOMATERIALS IN FOOD PACKAGING -- 14. Engineered Nanomaterials in Food Packaging: Synthesis, Safety Issues and Assessment -- 15. Nanomaterials in Foods: Recent Advances, Applications and Safety -- PART V: NANOTECHNOLOGY APPLICATIONS IN FOOD TECHNOLOGY -- 16. Scope of Nanotechnology in Food Science and Food Engineering -- 17. Scope of Nanoencapsulation for Delivery of Functional Food Ingredients -- 18. Scope of Nanotechnology for Sustainable Production of Nutritive Foods -- PART VI: FOOD SCIENCE AND NUTRITIONAL RESEARCH FOR HUMAN HEALTH -- 19. Bioaccessibility and Bioavailability of Phenolics in Grapes and Grape Products -- 20. Recent Developments for Formulation of Infant Foods -- 21. Fermented Vigna Mungo and Carrot Pomace Cookies using Lactobacillus Casei -- 22. Role of Probiotics in Gut Micro-Flora -- 23. Screening and Isolation of Probiotic Cultures -- 24. Metabolomics Applications in Food Science and Nutritional Research.
    Abstract: This book focuses on novel technologies related to food processing technology and engineering. It also focuses on food safety, quality and management, the scope of the Internet of Things (IoT) in food processing and its management, bioengineering tools for crop improvement in agriculture, recent innovations in food packaging, nanotechnology in food processing, and the nutritional health benefits of food. 3D printed food, an interesting and increasingly popular concept among the public today, is a meal prepared through an automated additive process using 3D food printers. This book is a ready reference for food researchers, students, and industry professionals. The book updates the current scenario of food processing technology and engineering for readers from agriculture and its allied fields including students and researchers of food science and technology, dairy science and technology, packaging industry, people working in food safety organisations, and researchers in the field of nanotechnology.
    Type of Medium: Online Resource
    Pages: XLI, 512 p. 1 illus. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9789819968312
    URL: https://doi.org/10.1007/978-981-99-6831-2
    DOI: 10.1007/978-981-99-6831-2
    DDC: 641.3
    Language: English
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  • 5
    Online Resource
    Online Resource
    Australian Caves and Karst Systems (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Earth sciences. ; Physical geography. ; Conservation biology. ; Ecology . ; Archaeology. ; Paleontology . ; Earth Sciences. ; Physical Geography. ; Conservation Biology. ; Archaeology. ; Paleontology.
    Description / Table of Contents: Introduction -- Part 1- People and Caves in Australia -- Part 2 - ‘Hard’ rock karst developed in Neoproterozoic and Palaeozoic carbonates -- Part 3 - ‘Soft’ rock karst developed in Tertiary and Quaternary limestones -- Part 4 – Pseudokarst -- Part 5 – Cave contents.
    Abstract: This book, part of the series Cave and Karst Systems of the World, begins with a review of the interaction between people and caves in Australia (including conservation), followed by descriptions of the spectacular cave diving sites, before comprehensively covering all the major carbonate and noncarbonate karst areas, subdivided by rock type and region, and including the origin of the caves. This is followed by broad overviews of cave minerals and speleothems, cave biology and cave fossils. Each section was written by one or more specialists in the topic and is illustrated by clear diagrams and superb colour photos. The book emphasises the unique aspects of the Australian karst, including the variability in the age of the caves (very old to very young) and the impact of isolation on the stygofauna, as well as the vertebrate fossils preserved in the caves. Written in an easy-to-read style, the book is a primary reference guide to Australian karst and represents a valuable asset for anyone interested in the topic, not only cavers and academics.
    Type of Medium: Online Resource
    Pages: XII, 398 p. 215 illus., 191 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031242670
    Series Statement: Cave and Karst Systems of the World,
    URL: https://doi.org/10.1007/978-3-031-24267-0
    DOI: 10.1007/978-3-031-24267-0
    DDC: 550
    Language: English
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  • 6
    Online Resource
    Online Resource
    Biobased Packaging Materials : Sustainable Alternative to Conventional Packaging Materials (2023)
    Singapore :Springer Nature Singapore :
    Details
    Keywords: Food science. ; Biotechnology. ; Biomaterials. ; Food Science. ; Biotechnology. ; Biomaterials.
    Description / Table of Contents: Chapter 1_Food Biopackaging for Human Benefits: Status & Perspectives -- Chapter 2_Processing of Biobased Packaging Materials -- Chapter 3_Potential of PHA (poly-hydroxyalkanoates) polymers as packaging materials: From concept to commercialization -- Chapter 4_Applications of cellulose in biobased food packaging systems -- Chapter 5_Starch for packaging materials -- Chapter 6_Chitin and chitosan for packaging materials -- Chapter 7_Natural Antioxidants from Fruit By-Products for Active Packaging Applications -- Chapter 8_Bio nanocomposites for packaging materials -- Chapter 9_Environmental impact of biobased materials -- Chapter 10_Safety and Associated Legislation of Selected Food Contact Bio-Based Packaging -- Chapter 11_Life Cycle Analysis of Biobased Material.
    Abstract: This book provides a comprehensive and authoritative review of recent developments in bio-based packaging materials along with an array of their industrial applications. It offers an interdisciplinary approach, combining food engineering, polymer science, materials science, and sustainable aspects of bio-based materials with their synthesis, properties, characterization, and applications in packaging materials. The book encloses chapters covering fundamental concepts, manufacturing, properties, characterization, and interaction of bio-based materials. It also discusses topics related to the different usage of bio-based materials, their environmental impact, regulations, safety aspects, circular economy, challenges, and opportunities allied to bio-based materials. It is an essential resource for academicians, researchers, students, and professionals interested in exploring the potential bio-based materials in food packaging.
    Type of Medium: Online Resource
    Pages: XVI, 311 p. 64 illus., 54 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9789819960507
    URL: https://doi.org/10.1007/978-981-99-6050-7
    DOI: 10.1007/978-981-99-6050-7
    DDC: 641.3
    Language: English
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  • 7
    Online Resource
    Online Resource
    Selected Studies in Environmental Geosciences and Hydrogeosciences : Proceedings of the 3rd Conference of the Arabian Journal of Geosciences (CAJG-3) (2023)
    Cham :Springer Nature Switzerland :
    Details
    Keywords: Physical geography. ; Water. ; Hydrology. ; Climatology. ; Ecology . ; Earth System Sciences. ; Water. ; Climate Sciences. ; Ecology.
    Description / Table of Contents: Section 1: Atmospheric Sciences, Meteorology, Climatology, Oceanography -- Section 2: Biogeochemistry, Geobiology, Geoecology, Geoagronomy -- Section 3: Environmental Earth Sciences and Geohazards -- Section 4: Hydrology, Hydrochemistry, Hydrogeology.
    Abstract: This book gives a general overview on current research focusing on geoenvironmental issues and challenges in hydrogeosciences in the Middle East and Mediterranean region and surrounding areas. The book is based on the accepted papers for oral/poster presentations at the 3rd Springer Conference of the Arabian Journal of Geosciences (CAJG-3). Studies discuss the latest advances in geoenvironmental and hydrogeosciences from diverse backgrounds including climate change, geoecology, biogeochemistry, water resources management, and environmental monitoring and assessment. It shares insights on how the understanding of ecological, climatological, oceanic, and hydrological processes is the key for improving practices in environment management. It is of interest to scientists, engineers, practitioners, and policymakers in the field of environmental sciences including climatology, oceanography, ecology, biogeochemistry, environmental management, hydrology, hydrogeology, and geosciences in general. In particular, this book is of great value to students and environment-related professionals for further investigations on the state of earth systems.
    Type of Medium: Online Resource
    Pages: XXIX, 271 p. 181 illus., 166 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031438035
    Series Statement: Advances in Science, Technology & Innovation, IEREK Interdisciplinary Series for Sustainable Development,
    URL: https://doi.org/10.1007/978-3-031-43803-5
    DOI: 10.1007/978-3-031-43803-5
    DDC: 550
    Language: English
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  • 8
    Online Resource
    Online Resource
    Minor Spices and Condiments : Global Economic Potential (2021)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Agriculture. ; Economic geography. ; Botany. ; Environmental management. ; Food Science. ; Agriculture. ; Economic Geography. ; Plant Science. ; Environmental Management.
    Description / Table of Contents: chapter 1: Introduction -- chapter 2: Onion -- chapter3: Garlic -- chapter 4: Leek/stone leek/welsh onion -- chapter 5: Ajowan or bishop’s weed -- chapter 6: Celery seed -- chapter 7: Coriander -- chapter 8: Cumin seed or safaid jeera -- chapter 9: Fenugreek -- chapter 10: Mustard -- chpater11; Cassia and cumin -- chapter 12. Cinnamon or true cinnamon -- chapter 13: Clove -- chapter 14: Mace or nutmeg -- chapter 15: Allspice or pimenta or pimento -- chapter 16: Curry leaf -- chapter 17: Tamarind -- chapter 18: Asafoetida or asafetida -- chapter 19: Vanilla.
    Abstract: Spices can be classified as major spices, like Black pepper, Cardamom, Turmeric, Ginger etc, and minor spices and condiments, and tree spices. This book will discuss exclusively minor spices and condiments. Spices constitute a very important group of agricultural products, which, since antiquity, have been considered indispensable in the culinary art of flavoring foods. The history of spices is very much entwined with the history of mankind. And, some spice crops like Black pepper predominates in the family of spices. In fact, colloquially, it is called “King”of spices and, another, Cardamom, is called the “Queen”of spices. There is worthwhile amount of published work, on these in addition to Turmeric and Ginger. Both ISO (International Organization for Standardization) and ISI (Indian Standards Institution) (now BIS (Bureau of Indian Standards)) experts concluded, after considerable deliberations, that there is no clear-cut division between “spices” and “çondiments”, and, as such, they have been clubbed together. The term “Spices and Condiments” applies to such natural plant or vegetable products or mixtures, thereof, used in whole or ground form, mainly for imparting flavor, aroma and piquancy to foods and also for seasoning of foods and beverages like soups etc. A detailed survey of published literature proves that there are a number of minor spices, which have tremendous commercial potential, globally. And, an authentic book on these will not only serve as an important guide to the academic community, but, also provide a fillip to industry involved in value addition.
    Type of Medium: Online Resource
    Pages: XX, 226 p. 35 illus., 20 illus. in color. , online resource.
    Edition: 1st ed. 2021.
    ISBN: 9783030822460
    URL: https://doi.org/10.1007/978-3-030-82246-0
    DOI: 10.1007/978-3-030-82246-0
    DDC: 641.3
    Language: English
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  • 9
    Online Resource
    Online Resource
    Water Resources Management and Reservoir Operation : Hydraulics, Water Resources and Coastal Engineering (2021)
    Cham :Springer International Publishing :
    Details
    Keywords: Earth sciences. ; Water. ; Hydrology. ; Natural disasters. ; Sustainability. ; Physical geography. ; Earth Sciences. ; Water. ; Natural Hazards. ; Sustainability. ; Earth System Sciences.
    Description / Table of Contents: Integrated Water Resources Management of Thatipudi Command Area -- Streamflow health and variability analysis of Roanoke River, USA -- Enhancing water use efficiency through micro irrigation -- Hydrological modelling to study the impacts of climate and LULC change at basin scale: A review -- Reservoir Operation of Dharoi Dam: Fuzzy logic Approach -- Water Resource Management for Coal based Thermal Power Plant -- Estimation of Trap Efficiency And Useful Life of a Reservoir -- Evaluation of reservoir sedimentation using satellite data -- Hydraulic design of service nd emergency gates- A case study -- Regionalisation of watersheds using fuzzy c means clustering algorithm in west flowing rivers of Kerala.
    Abstract: This book explores many recent techniques including ANN, fuzzy logic, hydraulic models and IWRM utilized for integrated water resources management, a real challenge in India for obtaining high irrigation efficiency. The book deals with topics of current interest, such as climate change, floods, drought, and hydrological extremes. The impact of climate change on water resources is drawing worldwide attention these days; for water resources, many countries are already stressed and climate change along with burgeoning population, rising standard of living, and increasing demand are adding to the stress. Further, river basins are becoming less resilient to climatic vagaries. Fundamental to addressing these issues is hydrological modelling which is covered in this book Further, integrated water resources management is vital to ensure water and food security. Integral to the management is groundwater and solute transport. The book encompasses tools that will be useful to mitigate the adverse consequences of natural disasters.
    Type of Medium: Online Resource
    Pages: X, 288 p. 133 illus., 112 illus. in color. , online resource.
    Edition: 1st ed. 2021.
    ISBN: 9783030794002
    Series Statement: Water Science and Technology Library, 107
    URL: https://doi.org/10.1007/978-3-030-79400-2
    DOI: 10.1007/978-3-030-79400-2
    DDC: 550
    Language: English
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  • 10
    Online Resource
    Online Resource
    Advanced Methods of Joint Inversion and Fusion of Multiphysics Data (2023)
    Singapore :Springer Nature Singapore :
    Details
    Keywords: Geophysics. ; Geology. ; Geotechnical engineering. ; Power resources. ; Geophysics. ; Geology. ; Geotechnical Engineering and Applied Earth Sciences. ; Natural Resource and Energy Economics.
    Description / Table of Contents: Introduction to inversion theory -- Elements of probability theory -- Vector spaces of models and data -- Principles of regularization theory -- Linear inverse problems -- Probabilistic methods of inverse problem solution -- Gradient-type methods of non-linear inversion -- Joint inversion based on analytical and statistical relationships between different physical properties -- Joint inversion based on structural similarities -- Joint focusing inversion of multiphysics data -- Joint minimum entropy inversion -- Gramian method of generalized joint inversion -- Probabilistic approach to gramian inversion -- Simultaneous processing and fusion of multiphysics data and images -- Machine learning in the context of inversion theory -- Machine learning inversion of multiphysics data -- Modeling and inversion of potential field data -- Case histories of joint inversion of gravity and magnetic data. .
    Abstract: Different physical or geophysical methods provide information about distinctive physical properties of the objects, e.g., rock formations and mineralization. In many cases, this information is mutually complementary, which makes it natural for consideration in a joint inversion of the multiphysics data. Inversion of the observed data for a particular experiment is subject to considerable uncertainty and ambiguity. One productive approach to reducing uncertainty is to invert several types of data jointly. Nonuniqueness can also be reduced by incorporating additional information derived from available a priori knowledge about the target to reduce the search space for the solution. This additional information can be incorporated in the form of a joint inversion of multiphysics data. Generally established joint inversion methods, however, are inadequate for incorporating typical physical or geological complexity. For example, analytic, empirical, or statistical correlations between different physical properties may exist for only part of the model, and their specific form may be unknown. Features or structures that are present in the data of one physical method may not be present in the data generated by another physical method or may not be equally resolvable. This book presents and illustrates several advanced, new approaches to joint inversion and data fusion, which do not require a priori knowledge of specific empirical or statistical relationships between the different model parameters or their attributes. These approaches include the following novel methods, among others: 1) the Gramian method, which enforces the correlation between different parameters; 2) joint total variation functional or joint focusing stabilizers, e.g., minimum support and minimum gradient support constraints; 3) data fusion employing a joint minimum entropy stabilizer, which yields the simplest multiphysics solution that fits the multi-modal data. In addition, the book describes the principles of using artificial intelligence (AI) in solving multiphysics inverse problems. The book also presents in detail both the mathematical principles of these advanced approaches to joint inversion of multiphysics data and successful case histories of regional-scale and deposit-scale geophysical studies to illustrate their indicated advantages.
    Type of Medium: Online Resource
    Pages: XVI, 369 p. 52 illus., 37 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9789819967223
    Series Statement: Advances in Geological Science,
    URL: https://doi.org/10.1007/978-981-99-6722-3
    DOI: 10.1007/978-981-99-6722-3
    DDC: 550
    Language: English
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