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Record Nr. |
UNINA9910845189003321 |
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Autore |
Dehon Catherine |
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Titolo |
Ranking Universities / / Catherine Dehon |
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Pubbl/distr/stampa |
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Bruxelles : , : EĢditions de l'UniversiteĢ de Bruxelles, , 2009 |
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Descrizione fisica |
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1 online resource (120 pages) |
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Disciplina |
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Soggetti |
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Education, Higher - Evaluation |
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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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Sommario/riassunto |
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University rankings are "hot". Some universities, policy makers and jo urnalists seem to take them quite seriously. At the same time, however , they are also fiercely criticized. The best known worldwide rankings tend, for instance, to have a strong anglo-saxon bias and tend to giv e insufficient valorisation to human sciences. Are improvements and al ternatives possible? Should universities care about rankings and let t hem influence their practices? Parallel to international rankings, res earch assessments have become increasingly important in several countr ies. What are the current practices of research evaluation? What are t he challenges, obstacles and advantages? How should one assess the qua lity of research in a fair and equitable way? In this book a number of leading European experts share their thoughts and research findings on these issues. The approach of existing globa l university rankings is clearly unsatisfactory but this does not mean that all ranking exercises are pointless. Furthermore, we simply cann ot afford to ignore the need for research assessment if we want to uph old quality standards at our higher education institutes. Merely relyi ng on bibliometrics is problematic - even if we can overcome the curre nt anglo-saxon bias in citation indices. Both research evaluation stra tegies as rankings endeavours have most to gain from a multiple criter ia approach. |
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2. |
Record Nr. |
UNINA9910626107603321 |
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Titolo |
Camel meat and meat products / / edited by I.T. Kadim ... [et al.] |
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Pubbl/distr/stampa |
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Wallingford, : CABI, c2013 |
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ISBN |
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1-283-90355-5 |
1-78064-123-0 |
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Descrizione fisica |
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1 online resource (258 p.) |
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Altri autori (Persone) |
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Disciplina |
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Soggetti |
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Camels |
Cooking (Camel meat) |
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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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Description based upon print version of record. |
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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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Contents; Contributors; Preface; 1 Classification, History and Distribution of the Camel; 2 Camel Meat in the World; 3 Camel Nutrition for Meat Production; 4 Camel Body Growth; 5 Slaughtering and Processing of Camels; 6 Inspection of Slaughtered Dromedary Camels; 7 Prospects for Online Grading of Camel Meat Yield and Quality; 8 Camel Carcass Quality; 9 Distribution and Partitioning of Tissues in the Camel Carcass; 10 Structure and Quality of Camel Meat; 11 Interventions to Improve the Tenderness of Fresh Meat: a Future Prospect for Camel Meat Research; 12 Processed Camel Meats |
13 Nutritive and Health Value of Camel Meat14 The Economic Potential of Camel Meat; Index; A; B; C; D; E; F; G; H; I; J; K; L; M; N; O; P; Q; R; S; T; U; V; W; Y; Z |
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Sommario/riassunto |
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Camel meat has many benefits as a meat product. It has low fat content and is highly nutritious, and has potential to be used to combat hyperacidity, hypertension, pneumonia and respiratory disease. This book reviews up-to-date literature on camel meat and meat products, carcass and meat quality characteristics, muscle structure, post-mortem analysis and the nutritive value to humans. A comparatively small component of global meat consumption, camel meat has the potential to undergo an explosion of production worldwide, and currently farming for camel meat in Asia, Africa, Latin America and Au |
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