Hernandis De Haro, Cristina; Esnal Angulo, Iñaki(Editorial Universitat Politècnica de València, 2016-10-27)
[EN] Community Regulation (CE) No 852/2004 on the hygiene of foodstuffs provides that food businesses must
comply with the mandatory requirements to develop, implement and maintain a permanent procedure
based on the ...
[EN] The UNESCO report, produced at the end of the last century, recommends
that to meet a near future challenges, learning in this century should be
supported by four pillars: learning to know, learning to do, learning ...
[EN] Neurophysiological measurements have increased in Design and Architecture to emotionally assess products. Objective understanding of emotion states brings an enormous opportunity to explain how environments aspects ...
Azevedo Monteiro, Bruno Miguel; Silva, Helder; Tortosa Cuesta, Rubén(Editorial Universitat Politècnica de València, 2016-10-27)
[EN] The artifacts developed over several ages, such as libraries, encyclopedias, and databases, show the cultural evolution of information systems. Compiling, organizing and visualizing information is a task carried out ...
[EN] This work analyses some traditional brick kilns cooking systems, and proposes a new
systemic configuration. Upon evaluation of the production of ceramic blocks, we took the
burning process in traditional ovens as ...