This isn't a book about the Object Data Standard; it's the complete,
fully authoritative version of the standard itself, presented by the
researchers who developed it. This book provides all the details
comprising ODMG 3.0, making the latest version of the specification
the most mature and most flexible yet.

When it comes to storing objects in databases, ODMG 3.0 is a
standard with which you need to be familiar-whether you design,
develop, or implement object database products, object-to-relational
database mapping products, or applications based on these products.
* Presents authoritative, completely up-to-date information not available anywhere else.
* Documents all the changes found in version 3.0, including enhancements to the Java language binding, greater semantic precision, and various improvements and corrections throughout the standard.
* Pays special attention to the broadening of the standard to support recent developments in object-to-database mappings (ODMs) that allow objects to be stored in relational databases.
* Provides a way to write Java, C++, or Smalltalk code that works with the entire spectrum of database products, while taking full advantage of your organization's preferred platform.
* Continues to cover everything retained from version 2.0, including key details relating to C++, Smalltalk, and Object Query Language.
* Establishes a level of stability for this increasingly important specification.

Actualmente uno de los mejores indicios de desarrollo tecnologico de una sociedad, es la amplitud de sus instalaciones para el procesamiento, transporte, almacenamiento y venta de alimentos transformados, es decir, la industrializacion de los alimentos. La industrializacion-comercializacion de los productos alimenticios, incluye varias etapas, tales como el manejo y procesamiento de materias primas, su transformacion y conservacion, y su transporte a los centros de acopio, supermercados, o centros de consumo. La Industria de Alimentos debe asegurar la calidad de los productos generados, el diseno adecuado de los procesos y de los equipos de transformacion o procesamiento, la estabilidad de los mismos, el uso eficiente de los recursos y de la energia, asi como su sustentabilidad economica y ecologica. Todo ello implica la aplicacion del conocimiento, es decir de la ciencia de los alimentos en sus diferentes areas o especializaciones. El conocimiento de las caracteristicas o propiedades de los alimentos, en particular las fisicas, es de indudable importancia y necesidad en el procesamiento y conservacion de los alimentos para elaborar alimentos de calidad nutricional y sensorial."

This is an EXACT reproduction of a book published before 1923. This IS NOT an OCR'd book with strange characters, introduced typographical errors, and jumbled words. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.