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1. |
Record Nr. |
UNINA9910455343703321 |
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Autore |
Mootz Francis J |
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Titolo |
Rhetorical knowledge in legal practice and critical legal theory [[electronic resource] /] / Francis J. Mootz III |
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Pubbl/distr/stampa |
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Tuscaloosa, Ala., : University of Alabama Press, c2006 |
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ISBN |
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Descrizione fisica |
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1 online resource (280 p.) |
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Collana |
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Rhetoric, culture, and social critique |
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Disciplina |
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Soggetti |
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Critical legal studies |
Law - Philosophy |
Rhetoric |
Electronic books. |
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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 (p. [235]-249) and index. |
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Nota di contenuto |
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Rhetorical knowledge and justice -- Rhetorical knowledge and critique -- Rhetorical knowledge in law : practice and critical theory. |
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Sommario/riassunto |
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A clear summary of contemporary rhetorical philosophy and its intersections with hermeneutics and critical theory. This book describes the significance of rhetorical knowledge for law through detailed discussions of some of the most difficult legal issues facing courts today, including affirmative action, gay rights, and assisted suicide. Francis J. Mootz responds to both extremes, those who argue that law is merely a rhetorical mask for the exercise of power and those who demonstrate an ideological faith in law's autonomy, and he breaks ne |
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2. |
Record Nr. |
UNINA9910637782103321 |
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Autore |
De Moura Bell Juliana Maria Leite Nobrega |
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Titolo |
Extraction and Fractionation Processes of Functional Components in Food Engineering |
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Pubbl/distr/stampa |
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Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
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ISBN |
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Descrizione fisica |
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1 electronic resource (122 p.) |
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Soggetti |
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Technology: general issues |
History of engineering & technology |
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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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This Special Issue on the "Extraction and Fractionation Processes of Functional Components in Food Engineering" aims to bring together novel advances in the development and application of innovative processing strategies to extract, isolate, and modify food compounds to produce ingredients and foods with improved nutritional, functional, and biological properties. Topics include: - Development of innovative processing strategies to extract, modify, and recover food compounds. - Effects of industrial processes on the functionality and biological activities of food compounds. - Bioconversion of agricultural waste streams and food byproducts into added valuable compounds. - Challenges associated with processing scale-up. |
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