Download ACI 363.2R-11 - Guide to Quality Control and Assurance of by ACI Committee 363 PDF

By ACI Committee 363

High-strength concrete (HSC) has emerged as a plausible fabric to take advantage of in its place to standard normal-strength concrete in infrastructure structures to lessen member pass part, expand member span size, decrease the variety of approach individuals, or improve method sustainability. This consultant deals basic info at the qc and checking out of HSC. ideas are in line with the present country of information won from world wide experimental learn, analytical paintings, and box purposes of HSC structures utilized in concrete buildings.

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Extra resources for ACI 363.2R-11 - Guide to Quality Control and Assurance of High-Strength Concrete

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Levine, H. and Slade, L. A polymer physico-chemical approach to the study of commercial starch hydrolysis products (SHP’s). Carbohydr. Polym. 6, 213, 1986. 10. Levine, H. and Slade, L. “Collapse” phenomena — a unifying concept for interpreting the behavior of low moisture foods. V. R. , Butterworths, London, 1988, 149-180. 11. Slade, L. and Levine, H. Structural stability of intermediate moisture foods — a new understanding? V. R. , Butterworths, London, 1988, 115-147. 12. Levine, H. and Slade, L.

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59, 92, 1994. 102. A. Water activity and food quality. M. , Elsevier, London, 1989, 1-31. 103. Sapru, V. P. Glassy state in bacterial spores predicted by polymer glasstransition theory. J. Food Sci. 58, 445, 1993. © 2001 by CRC Press LLC 104. W. B. Characterization of the state of water in foods — Biological aspects. C. T. H. , Elsevier Applied Science, London, 1988, 43-56. 105. ICMSF, Microorganisms in Foods 4 Application of the hazard analysis critical control point (HACCP) system to ensure microbiological safety and quality.

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