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Product Details 基本信息 ISBN-13 书号 9781484241578 Author 作者 Nikhil Pathania Format 版本 平装-胶订 Pages Number 页数 246页 Publisher 出版社 Apress Publication Date 出版日期 2018-12-11 Language 语种 英语 Book Contents 内容简介 Dive deep into Jenkins Blue Ocean and discover how easy creating a pipeline can be. You’ll see how Blue Ocean provides a better user experience when designing, running, and visualizing pipelines. This book shows you its intuitive user interface and its powerful pipeline editor and how this makes it a tool for everyone. Beginning Jenkins Blue Ocean starts with an introduction to Blue Ocean, followed by a step-by-step guide on how to set it up. You’ll learn how to create a pipeline for every branch and pull request on your Git, GitHub, and GitLab repositories. You’ll experience the improved pipeline visualization and log diagnosis features in Blue Ocean. Later you w
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Product Details 基本信息 ISBN-13 书号 9781788479356 Author 作者 Nikhil Pathania Format 版本 平装-胶订 Pages Number 页数 306页 Publication Date 出版日期 2017-12-20 Language 语种 英语 Book Contents 内容简介 The book is for those with little or no previous experience with Agile or CI and CD. It’s a good starting point for anyone new to this field who wants to leverage the benefits of CI and CD to increase productivity and reduce delivery time. It’s ideal for Build and Release engineers, DevOps engineers, SCM (Software Configuration Management) engineers, developers, testers, and project managers. If you’re already using Jenkins for CI, you can take your project to the next level—CD.
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Product Details 基本信息 ISBN-13 书号 9781119614746 Author 作者 Shivani Pathania Format 版本 精装 Pages Number 页数 null页 Publisher 出版社 Wiley-Blackwell Publication Date 出版日期 2021-03-05 Product Dimensions 商品尺寸 16.83 x 24.45 cm. Language 语种 其它(含多语) Book Contents 内容简介 Reviews innovative processing techniques and recent developments in food formulation, identification, and utilization of functional ingredients Food Formulation: Novel Ingredients and Processing Techniques is a comprehensive and up-to-date account of novel food ingredients and new processing techniques used in advanced commercial food formulations. This unique volume will help students and industry professionals alike in understanding the current trends, emerging technologies, and their impact on the food formulation techniques. Contributions from leading academic and industrial experts provide readers
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