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1. |
Record Nr. |
UNINA990005843190403321 |
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Autore |
Croce, Benedetto <1866-1952> |
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Titolo |
An autobiography / Benedetto Croce ; translated from the Italian by R.G. Collingwood ; with a preface by J. A. Smith |
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Pubbl/distr/stampa |
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Oxford : Clarendon Press, 1927 |
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Descrizione fisica |
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Disciplina |
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Locazione |
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Collocazione |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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2. |
Record Nr. |
UNINA9910820638503321 |
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Autore |
Snyder Jason L. |
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Titolo |
Today's business communication : a how-to guide for the modern professional / / Jason L. Snyder and Robert Forbus |
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Pubbl/distr/stampa |
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New York, New York (222 East 46th Street, New York, NY 10017) : , : Business Expert Press, , 2014 |
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ISBN |
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Edizione |
[First edition.] |
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Descrizione fisica |
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1 online resource (144 p.) |
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Collana |
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Corporate communication collection, , 2156-8170 |
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Disciplina |
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Soggetti |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Part of: 2013 digital library. |
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Nota di bibliografia |
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Includes bibliographical references (pages 119-123) and index. |
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Nota di contenuto |
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1. Why must I read this book and follow your advice (or else)? -- 2. Why must I remember that nothing on the Internet ever goes away completely? -- 3. Why must I put my audience first? -- 4. Why must I remember that communication is about relationships? -- 5. Why must I |
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master report writing? -- 6. Why must I remember the four "f" words? -- 7. Why must I give a memorable presentation? -- 8. Why must I know how to influence and persuade others? -- Notes -- References -- Index. |
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Sommario/riassunto |
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This handy guide to excellent business communications is perfect for both college students and business professionals. Whether preparing for a career, launching a career, or advancing in a career, the savvy professional understands that every organization expects employees to be exceptional business communicators. Today's Business Communication: A How-to Guide for the Modern Professional leads readers through the most frequently encountered business communication situations. Two business partners who are also business school professors share their combined 30 years of marketing and communication experience with readers in this accessible, entertaining, and informative guide. The authors enhance the readers' experience through anecdotes from business professionals from different industries. |
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3. |
Record Nr. |
UNINA9910972122503321 |
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Autore |
Varnam Alan H |
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Titolo |
Milk and Milk Products : Technology, chemistry and microbiology / / by Alan H. Varnam |
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Pubbl/distr/stampa |
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New York, NY : , : Springer US : , : Imprint : Springer, , 1994 |
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ISBN |
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1-4613-5732-2 |
1-4615-1813-X |
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Edizione |
[1st ed. 1994.] |
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Descrizione fisica |
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1 online resource (XI, 451 p.) |
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Collana |
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Food products series Milk and milk products |
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Altri autori (Persone) |
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Disciplina |
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Soggetti |
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Food science |
Food Science |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Bibliographic Level Mode of Issuance: Monograph |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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1 Introduction -- 2 Liquid milk and liquid milk products -- 3 Concentrated and dried milk products -- 4 Dairy protein products -- 5 Cream and cream-based products -- 6 Butter, margarine and spreads |
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-- 7 Cheese -- 8 Fermented milks -- 9 Ice cream and related products. |
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Sommario/riassunto |
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Milk has been an important food for man since the domestication of cattle and the adoption of a pastoralist agriculture. It is also the most versatile of the animal-derived food commodities and is a component of the diet in many physical forms. In addition to milk itself, a rural technology evolved which permitted the manufacture of cheese, fer mented milks, cream and butter. At a later date, successive advances in technology were exploited in the manufacture of ice cream, concen trated and dried milks and, at a later date, of ultra-heat-treated dairy products, new dairy desserts and new functional products. At the same time, however, dairy products have been increasingly perceived as unhealthy foods and a number of high quality dairy substitutes, or analogues, have been developed which have made significant inroads into the total dairy food market. Paradoxically, perhaps, the technology which, on the one hand, presents a threat to the dairy industry through making possible high quality substitutes offers, on the other hand, an opportunity to exploit new uses for milk and its components and to develop entirely new dairy products. Further, the development of products such as low fat dairy spreads has tended to blur the distinction between the dairy industry and its imitators and further broadened the range of knowledge required of dairy scientists and technologists. |
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