LEADER 03343nam 2200553 450 001 9910797392503321 005 20230807220008.0 010 $a1-4214-1660-3 035 $a(CKB)3710000000434711 035 $a(MiAaPQ)EBC3433434 035 $a(OCoLC)911034304 035 $a(MdBmJHUP)muse42632 035 $a(Au-PeEL)EBL3433434 035 $a(CaPaEBR)ebr11064670 035 $a(EXLCZ)993710000000434711 100 $a20150624h20152015 uy 0 101 0 $aeng 135 $aurcnu|||||||| 181 $2rdacontent 182 $2rdamedia 183 $2rdacarrier 200 10$aBefore the oath $ehow George W. Bush and Barack Obama managed a transfer of power /$fMartha Joynt Kumar 210 1$aBaltimore, [Maryland] :$cJohns Hopkins University Press,$d2015. 210 4$dİ2015 215 $a1 online resource (331 pages) 311 $a1-4214-1659-X 320 $aIncludes bibliographical references and index. 330 $a"Having watched from a front row seat as many incumbent and electoral campaign presidential teams managed administration transitions, Martha Kumar was struck by how productively the Bush and Obama teams worked together to effect a smooth transition of power in 2008. She has reflected upon what made the transition so effective, and wonders if it could be a model for future incoming and outgoing administrations. This book focuses on the preparations made by President Bush's transition team as well as those by Senators Obama and McCain as one administration exited and the other entered the White House. Using this recent transition as a lens through which to examine the presidential transition process, Kumar simultaneously outlines the congressional legislation that paved the way for this distinctive transition and interweaves comparative examples from previous administrative transitions going back to Truman-to-Eisenhower. She evaluates the early and continuing actions by the General Services Administration to plan and set up transition offices; the work on financial disclosure issues handled by the Office of Government Ethics; and the Office of Management and Budget's preparatory work. In this fascinating historical and contemporary vivisection of presidential transitions, Kumar maps out, in the words of former NSA advisor General James L. Jones, the characteristics of a smooth "glide path" for presidential campaign staffs and their administrations"--$cProvided by publisher. 606 $aPresidents$zUnited States$xTransition periods 606 $aPresidents$zUnited States$xTransition periods$xPlanning 606 $aAdministrative procedure$zUnited States 606 $aExecutive departments$zUnited States$xManagement 606 $aPresidents$zUnited States$xElection$y2008 607 $aUnited States$xPolitics and government$y2001-2009 615 0$aPresidents$xTransition periods. 615 0$aPresidents$xTransition periods$xPlanning. 615 0$aAdministrative procedure 615 0$aExecutive departments$xManagement. 615 0$aPresidents$xElection 676 $a973.931 686 $aPOL040000$aPOL040010$2bisacsh 700 $aKumar$b Martha Joynt$0254419 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910797392503321 996 $aBefore the oath$93716197 997 $aUNINA LEADER 04400nam 2200625 450 001 996197316103316 005 20230721004030.0 010 $a1-282-13689-5 010 $a9786612136894 010 $a0-470-37643-0 010 $a0-470-37634-1 035 $a(CKB)1000000000687189 035 $a(EBL)468565 035 $a(SSID)ssj0000354285 035 $a(PQKBManifestationID)11298715 035 $a(PQKBTitleCode)TC0000354285 035 $a(PQKBWorkID)10302857 035 $a(PQKB)11250755 035 $a(MiAaPQ)EBC468565 035 $a(OCoLC)232611817 035 $a(EXLCZ)991000000000687189 100 $a20160816h20072007 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aHandbook of fermented meat and poultry /$feditor, Fidel Toldra? [and seven others] 210 1$aAmes, Iowa :$cBlackwell Publishing,$d2007. 210 4$dİ2007 215 $a1 online resource (575 p.) 300 $aDescription based upon print version of record. 311 $a0-8138-1477-4 320 $aIncludes bibliographical references and index. 327 $aHandbook of Fermented Meat and Poultry; Contents; Contributors List; Preface; Part I. Meat Fermentation Worldwide: History and Principles; 1. A Historical Perspective of Meat Fermentation; 2. Production and Consumption of Fermented Meat Products; 3. Principles of Curing; 4. Principles of Meat Fermentation; 5. Principles of Drying and Smoking; Part II. Raw Materials; 6. Biochemistry of Meat and Fat; 7. Ingredients; 8. Additives; 9. Spices and Seasonings; 10. Casings; Part III . Microbiology and Starter Cultures for Meat Fermentation; 11. Microorganisms in Traditional Fermented Meats 327 $a12. The Microbiology of Fermentation and Ripening13. Starter Cultures: Bacteria; 14. Starter Cultures: Bioprotective Cultures; 15. Starter Cultures: Yeasts; 16. Starter Cultures: Molds; 17. Genetics of Microbial Starters; 18. Influence of Processing Parameters on Cultures Performance; Part IV. Sensory Attributes; 19. General Considerations; 20. Color; 21. Texture; 22. Flavor; Part V . Product Categories: General Considerations; 23. Composition and Nutrition; 24. Functional Meat Products; 25. International Standards: USA; 26. International Standards: Europe; 27. Packaging and Storage 327 $aPart VI. Semidry-fermented Sausages28. U.S. Products; 29. European Products; Part VII. Dry-fermented Sausages; 30. Dry-fermented Sausages: An Overview; 31. U.S. Products; 32. Mediterranean Products; 33. North European Products; Part VIII. Other Fermented Meats and Poultry; 34. Fermented Poultry Sausages; 35. Fermented Sausages from Other Meats; Part IX. Ripened Meat Products; 36. U.S. Products; 37. Central and South American Products; 38. Mediterranean Products; 39. North European Products; 40. Asian Products; Part X. Biological and Chemical Safety of Fermented Meat Products 327 $a41. Spoilage Microorganisms: Risks and Control42. Pathogens: Risks and Control; 43. Biogenic Amines: Risks and Control; 44. Chemical Origin Toxic Compounds; 45. Disease Outbreaks; Part XI. Processing Sanitation and Quality Assurance; 46. Basic Sanitation; 47. Processing Plant Sanitation; 48. Quality Control; 49. HACCP; 50. Quality Assurance Plan; Index 330 $aAn internationally respected editorial team and array of chapter contributors has developed the Handbook of Fermented Meat and Poultry, an updated and comprehensive hands-on reference book on the science and technology of processing fermented meat and poultry products. Beginning with the principles of processing fermented meat and ending with discussions of product quality, safety, and consumer acceptance, the book takes three approaches: background and principles; product categories; and product quality and safety. 606 $aFermented foods$vHandbooks, manuals, etc 606 $aMeat$xPreservation$vHandbooks, manuals, etc 606 $aFermentation$vHandbooks, manuals, etc 615 0$aFermented foods 615 0$aMeat$xPreservation 615 0$aFermentation 676 $a664.9028 676 $a664/.9028 702 $aToldra?$b Fidel 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a996197316103316 996 $aHandbook of fermented meat and poultry$91971028 997 $aUNISA