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1. |
Record Nr. |
UNINA9910453705803321 |
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Titolo |
Same-sex marriage and religious liberty [[electronic resource] ] : emerging conflicts / / edited by Douglas Laycock, Anthony R. Picarello, Jr., and Robin Fretwell Wilson |
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Pubbl/distr/stampa |
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[Washington, D.C.], : Beckett Fund for Religious Liberty |
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Lanham, Md., : Rowman & Littlefield Publishers, c2008 |
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ISBN |
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1-282-49688-3 |
9786612496882 |
0-7425-6564-5 |
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Descrizione fisica |
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1 online resource (344 p.) |
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Altri autori (Persone) |
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LaycockDouglas |
PicarelloAnthony R |
WilsonRobin Fretwell |
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Disciplina |
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Soggetti |
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Same-sex marriage - Religious aspects |
Same-sex marriage - Law and legislation |
Freedom of religion |
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. 209-298) and index. |
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Nota di contenuto |
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Introduction / Anthony R. Picarello, Jr. -- Same-sex marriage and the churches / Marc D. Stern -- An unholy union : same-sex marriage and the use of governmental programs to penalize religious groups with unpopular practices / Jonathan Turley -- Matters of conscience : lessons for same-sex marriage from the healthcare context / Robin Fretwell Wilson -- Same-sex marriage and the coming antidiscrimination campaigns against religion / Douglas W. Kmiec -- Moral conflict and conflicting liberties / Chai R. Feldblum -- Marriage : its relationship to religion, law, and the state / Charles J. Reid, Jr. -- Afterword / Douglas Laycock. |
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Sommario/riassunto |
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Same-Sex Marriage and Religious Liberty explores the religious freedom implications of defining marriage to include same-sex couples. It represents the only comprehensive, scholarly appraisal to |
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date of the church-state conflicts virtually certain to arise in many spheres of law as a result of the legal recognition of same-sex marriage. |
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2. |
Record Nr. |
UNINA9910830934503321 |
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Titolo |
Technology of cheesemaking [[electronic resource] /] / edited by Barry A. Law and A.Y. Tamime |
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Pubbl/distr/stampa |
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Malden, MA, : Blackwell, 2010 |
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ISBN |
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1-283-17802-8 |
9786613178022 |
1-4443-2374-1 |
1-4443-2375-X |
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Edizione |
[2nd ed.] |
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Descrizione fisica |
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1 online resource (514 p.) |
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Collana |
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Society of Dairy Technology series |
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Altri autori (Persone) |
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Disciplina |
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Soggetti |
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Cheesemaking |
Dairy processing |
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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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Technology of Cheesemaking; Contents; Preface to the Technical Series; Preface to the Second Edition; Preface to the First Edition; Contributors; 1 The Quality of Milk for Cheese Manufacture; 2 The Origins, Development and Basic Operations of Cheesemaking Technology; 3 The Production, Action and Application of Rennet and Coagulants; 4 The Formation of Cheese Curd; 5 The Production, Application and Action of Lactic Cheese Starter Cultures; 6 Secondary Cheese Starter Cultures; 7 Cheese-Ripening and Cheese Flavour Technology |
8 Control and Prediction of Quality Characteristics in the Manufacture and Ripening of Cheese9 Technology, Biochemistry and Functionality of Pasta Filata/Pizza Cheese; 10 Eye Formation and Swiss-Type Cheeses; |
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11 Microbiological Surveillance and Control in Cheese Manufacture; 12 Packaging Materials and Equipment; 13 The Grading and Sensory Profiling of Cheese; Index |
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Sommario/riassunto |
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Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-soft and soft cheeses. Emphasis is placed on the technology, and the science and technology are integrated throughout. Authors also cover research developments likely to have a commercial impact on cheesemaking in the foreseeable future within the areas of molecular genetics, advanced sensor / measurement science, chemometrics, enzymology and flavour chemistry. In order to reflect new issues and challenges that have emerged since publicati |
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