LEADER 03721oam 2200673I 450 001 9910449851703321 005 20200520144314.0 010 $a1-134-60610-9 010 $a1-280-32645-X 010 $a0-203-25218-7 010 $a0-203-18767-9 024 7 $a10.4324/9780203187678 035 $a(CKB)1000000000001758 035 $a(EBL)165979 035 $a(OCoLC)50822481 035 $a(SSID)ssj0000079358 035 $a(PQKBManifestationID)11125573 035 $a(PQKBTitleCode)TC0000079358 035 $a(PQKBWorkID)10075081 035 $a(PQKB)10059306 035 $a(MiAaPQ)EBC165979 035 $a(Au-PeEL)EBL165979 035 $a(CaPaEBR)ebr5003759 035 $a(CaONFJC)MIL32645 035 $a(EXLCZ)991000000000001758 100 $a20180331d2001 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aCo-operative structures in global business $ecommunicating, transferring knowledge, and learning across the corporate frontier /$fGordon H. Boyce 210 1$aLondon ;$aNew York :$cRoutledge,$d2001. 215 $a1 online resource (258 p.) 225 1 $aRoutledge international studies in business history ;$v9 300 $aDescription based upon print version of record. 311 $a0-415-21644-3 320 $aIncludes bibliographical references and index. 327 $aBook Cover; Title; Contents; List of figures and tables; Preface; The theoretical and historical context; Agency agreements in international business: dynamic model of shipowner agent relations, 1870 1939; A family-based network: the Holt Swire Scott connection, decision-support systems and staff development, 1860 1970; A multinational joint venture: the Orient Paint, Varnish and Colour Co., 1932 49; A purchasing co-operative: the Steel Manufacturers' Nickel Syndicate, 1901 39; A licensing pyramid: John Brown Company and International Curtis Marine Turbine Company, 1908 29 327 $aA technology transfer agreement: Babcock Wilcox, 1880 1970Learning within an inter-organisational group: the Union Steamship Co. and oil propulsion, 1912 39; A joint exploration venture: Western Mining Corporation and Hanna/Homestake, 1960 72; Contracts based on knowledge: the J. Walter Thompson Company and Unilever compounding intangible assets, 1900 70; An Australian supplier chain: the New South Wales Bottle Co., 1909 80; Hollywood networks, 1970 99; Conclusion: inter-firm relationships; Notes; Bibliography; Index 330 $aUsing a series of twelve historical case-studies that are based on extensive archival research, this book explains why firms succeed or fail in communicating or transferring knowledge and discovering new expertise. By analysing how workable trade-offs between opposing forces have been achieved in the past, this study provides a set of guidelines for executives who embark upon inter-firm projects. 410 0$aRoutledge international studies in business history ;$v9. 606 $aBusiness networks$vCase studies 606 $aInternational business enterprises$xManagement$vCase studies 606 $aTechnology transfer$vCase studies 606 $aStrategic alliances (Business)$vCase studies 608 $aElectronic books. 615 0$aBusiness networks 615 0$aInternational business enterprises$xManagement 615 0$aTechnology transfer 615 0$aStrategic alliances (Business) 676 $a338.87 700 $aBoyce$b Gordon$f1954,$0960978 801 0$bFlBoTFG 801 1$bFlBoTFG 906 $aBOOK 912 $a9910449851703321 996 $aCo-operative structures in global business$92178555 997 $aUNINA LEADER 03663nam 2200421z- 450 001 9910220037603321 005 20210211 035 $a(CKB)3800000000216401 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/42188 035 $a(oapen)doab42188 035 $a(EXLCZ)993800000000216401 100 $a20202102d2017 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aBiofilms from a Food Microbiology Perspective: Structures, Functions and Control Strategies 210 $cFrontiers Media SA$d2017 215 $a1 online resource (197 p.) 225 1 $aFrontiers Research Topics 311 08$a2-88945-108-9 330 $aMaterials and equipment in food processing industries are colonized by surface-associated microbial communities called biofilms. In these biostructures microorganisms are embedded in a complex organic matrix composed essentially of polysaccharides, nucleic acids and proteins. This organic shield contributes to the mechanical biofilm cohesion and triggers tolerance to environmental stresses such as dehydratation or nutrient deprivation. Notably, cells within a biofilm are more tolerant to sanitation processes and the action of antimicrobial agents than their free living (or planktonic) counterparts. Such properties make conventional cleaning and disinfection protocols normally not effective in eradicating these biocontaminants. Biofilms are thus a continuous source of persistent microorganisms, including spoilage and pathogenic microorganisms, leading to repeated contamination of processed food with important economic and safety impact. Alternatively, in some particular settings, biofilm formation by resident or technological microorganisms can be desirable, due to possible enhancement of food fermentations or as a means of bioprotection against the settlement of pathogenic microorganisms. In the last decades substantial research efforts have been devoted to unravelling mechanisms of biofilm formation, deciphering biofilm architecture and understanding microbial interactions within those ecosystems. However, biofilms present a high level of complexity and many aspects remain yet to be fully understood. A lot of attention has been also paid to the development of novel strategies for preventing or controlling biofilm formation in industrial settings. Further research needs to be focused on the identification of new biocides effective against biofilm-associated microorganisms, the development of control strategies based on the inhibition of cell-to-cell communication, and the potential use of bacteriocins, bacteriocin-producing bacteria, phage, and natural antimicrobials as anti-biofilm agents, among others. This Research Topic aims to provide an avenue for dissemination of recent advances within the "biofilms" field, from novel knowledge on mechanisms of biofilm formation and biofilm architecture to novel strategies for biofilm control in food industrial settings. 517 $aBiofilms from a Food Microbiology Perspective 606 $aMicrobiology (non-medical)$2bicssc 610 $abiocontrol 610 $aBiofilm architecture 610 $aBiofilm formation 610 $aBiofilms 610 $afood quality 610 $aFood Safety 615 7$aMicrobiology (non-medical) 700 $aRomain Briandet$4auth$01331955 702 $aAvelino Alvarez-Ordonez$4auth 906 $aBOOK 912 $a9910220037603321 996 $aBiofilms from a Food Microbiology Perspective: Structures, Functions and Control Strategies$93040700 997 $aUNINA