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[null,"1.","Record Nr.",null,"UNINA9910820514103321"]
[null,null,"Autore",null,"Arduin Pierre-Emmanuel"]
[null,null,"Titolo",null,"Information and knowledge system / / Pierre-Emmanuel Arduin, Michel Grundstein, Camille Rosenthal-Sabroux"]
[null,null,"Pubbl/distr/stampa",null,"London : , : ISTE, , 2015"]
[null,null,"ISBN",null,"1-119-18728-1"]
[{"$nulls":4},"1-119-11616-3"]
[{"$nulls":4},"1-119-18729-X"]
[null,null,"Descrizione fisica",null,"1 online resource (105 p.)"]
[null,null,"Collana",null,"Information systems, web and pervasive computing series"]
[{"$nulls":4},"Advances in information systems set ; ; volume 2"]
[null,null,"Disciplina",null,"004"]
[null,null,"Soggetti",null,"Information resources management"]
[{"$nulls":4},"Information technology"]
[{"$nulls":4},"Knowledge management"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"Cover; Title Page; Copyright; Contents; Preface; Introduction; 1: Information Systems and Digital Technology; 1.1. The concept of information systems; 1.2. History of the concept of information systems; 1.2.1. The centralized processing stage (1950's-1960's); 1.2.2. The data decentralization stage (1970's-1990's); 1.2.3. The interoperability and standardization stage (1990's); 1.2.4. The universality and globalization stage (2000 onward); 1.3. What is \"digital\" technology?; 1.4. Information systems and digital technology for business; 1.5. Key points; 2: Knowledge Management"]
[{"$nulls":4},"2.1. Historical overview 2.2. Knowledge Management: two dominant approaches; 2.2.1. The technological approach; 2.2.2. The managerial and sociotechnical approach to KM; 2.3. Specific management principles for KM; 2.3.1. Definition of Knowledge Management; 2.3.2. The organizational context; 2.3.2.1. The sociotechnical environment; 2.3.2.2. Value-adding processes; 2.3.3. The vision; 2.3.4. Guiding principles; 2.3.5. Ad hoc infrastructures; 2.3.5.1. The concept of Ba; 2.3.5.2. The \"semi-open operating mode\"; 2.3.6. Generic KM processes; 2.3.6.1. Knowledge localization"]
[{"$nulls":4},"2.3.6.2. Knowledge preservation 2.3.6.3. Knowledge valorization; 2.3.6.4. Knowledge actualization; 2.3.6.5. Organizational learning processes; 2.3.7. Methods and tools for KM; 2.4. A model for general "]
[{"$nulls":4},"knowledge management within the enterprise (MGKME); 2.4.1. Description of the MGKME; 2.4.2. State indicators for knowledge management systems; 2.5. Conclusions; 2.6. Key points; 3: The Enterprise's Information and Knowledge System (EIKS); 3.1. Basic theories; 3.1.1. Three fundamental postulates; 3.1.2. Creation of individual and tacit knowledge"]
[{"$nulls":4},"3.1.3. Commensurability of interpretative frameworks 3.1.4. Conditions in which knowledge can be assimilated to an object; 3.2. The enterprise's information and knowledge system; 3.3. A knowledge system is not a knowledge-based system; 3.4. Evolution of an EIKS; 3.5. Representative example of an EIKS; 3.5.1. Presentation of the context; 3.5.2. EIKS in this context; 3.6. Key points; Conclusions and Perspectives; Appendix: Seven Golden Rules for Successful Knowledge Management; A.1. Clearly differentiate between the two types of knowledge in the company"]
[{"$nulls":4},"A.2. Increase the focus on individual knowledge A.3. Do not confuse skills with competence; A.4. Avoid considering knowledge as objects; A.5. Clearly differentiate between the three types of informa; A.6. Correctly position the concept of knowledge management; A.7. Include all four dimensions of KM; A.7.1. The economic and strategic dimension; A.7.2. The organizational dimension; A.7.3. The sociocultural dimension; A.7.4. The technological dimension; Bibliography; Index"]
[null,null,null,"Sommario/riassunto","The purpose of this book is to question the relationships involved in decision making and the systems designed to support it: decision support systems (DSS). The focus is on how these systems are engineered; to stop and think about the questions to be asked throughout the engineering process and, in particular, about the impact designers' choices have on these systems. This therefore involves identifying the elements of the problem of decision support systems engineering: the main objects and dimensions to be considered and the relationships they involve, issues at the levels of the decision"]
[null,"2.","Record Nr.",null,"UNINA9910437812503321"]
[null,null,"Autore",null,"Rastogi Navin K"]
[null,null,"Titolo",null,"Recent developments in high pressure processing of foods / / Navin K. Rastogi"]
[null,null,"Pubbl/distr/stampa",null,"New York, : Springer, 2013"]
[null,null,"ISBN",null,"1-4614-7055-2"]
[null,null,"Edizione",null,"[1st ed. 2013.]"]
[null,null,"Descrizione fisica",null,"1 online resource (xv, 117 pages) : illustrations"]
[null,null,"Collana",null,"Springer briefs in food, health, and nutrition"]
[null,null,"Disciplina",null,"664.02"]
[null,null,"Soggetti",null,"Food industry and trade"]
[{"$nulls":4},"Food processing machinery"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references."]
[null,null,"Nota di contenuto",null,"Foreword; Preface; About the Author; Abstract; Contents; Chapter 1: Introduction; Chapter 2: High-Pressure Processing of Plant Products; 2.1 Fruits; 2.1.1 Apples; 2.1.2 Apricots; 2.1.3 Avocados; 2.1.4 Berries; 2.1.5 Cashew Apples; 2.1.6 Grapefruit; 2.1.7 Grapes; 2.1.8 Guavas; 2.1.9 Kiwi Fruit; 2.1.10 Lemons; 2.1.11 Lychee; 2.1.12 Longan; 2.1.13 Mangoes; 2.1.14 Melons; 2.1.15 Oranges; 2.1.16 Passionfruit; 2.1.17 Peaches; 2.1.18 Pears; 2.1.19 Persimmons; 2.1.20 Pineapple; 2.1.21 Pomegranate; 2.2 Vegetables; 2.2.1 Bitter Melon; 2.2.2 Broccoli; 2.2.3 Cabbage; 2.2.4 Carrots; 2.2.5 Cauliflower"]
[{"$nulls":4},"2.2.6 Chestnut Kernels2.2.7 Eggplant; 2.2.8 Garlic; 2.2.9 Ginger; 2.2.10 Green Beans; 2.2.11 Green Peas; 2.2.12 Mushrooms; 2.2.13 Olives; 2.2.14 Onions; 2.2.15 Bell Peppers and Red Pepper; 2.2.16 Potatoes and Sweet Potatoes; 2.2.17 Spinach; 2.2.18 Tomatoes; 2.2.19 Turnip; 2.3 Other Plant Products; 2.3.1 Aloe Vera; 2.3.2 Green Tea; 2.3.3 Herbs and Roots; 2.3.4 Jam; 2.3.5 Smoothies; 2.3.6 Vegetable Beverages; Chapter 3: High-Pressure Processing of Dairy Products; 3.1 Milk; 3.1.1 Pasteurization; 3.1.2 Whey Protein; 3.1.3 Milk Enzymes; 3.1.4 Casein; 3.2 Cheese; 3.2.1 Shelf-Life Extension"]
[{"$nulls":4},"3.2.2 Rennet Coagulation3.2.3 Yield; 3.2.4 Ripening; 3.3 Yogurt; 3.4 Reconstituted Milk; 3.5 Ice Cream; 3.6 Other Dairy Products; Chapter 4: High-Pressure Processing of Animal Products; 4.1 Beef; 4.1.1 Ground Beef; 4.1.2 Beef Slices; 4.1.3 Meat Tenderness; 4.2 Pork; 4.2.1 Dry-Cured Ham; 4.2.2 Restructured Pork; 4.2.3 Frozen Ham; 4.2.4 Pork Slice and Homogenate; 4.3 Fish; 4.3.1 Inactivation of Microorganisms and Enzymes; 4.3.2 Extended Shelf Life; 4.3.3 Effect on Freezing and Thawing; 4.3.4 Other Marine Products; 4.4 Poultry; 4.5 Eggs; 4.6 "]
[{"$nulls":4},"Sausages; 4.7 Oysters; 4.8 Shrimp, Clams, and Squid"]
[{"$nulls":4},"Chapter 5: ConclusionAcknowledgments; References"]
[null,null,null,"Sommario/riassunto","Features a Foreword by Dr. Dietrich Knorr. Fruit processing and preservation technologies must ensure fresh-like characteristics in foods while providing an acceptable and convenient shelf life, as well as assuring safety and nutritional value. Processing technologies include a wide range of methodologies to inactivate microorganisms, improve quality and stability, and preserve and minimize changes of fresh-like characteristics in fruit. High pressure as a food preservation technique inactivates microorganisms at room temperature or lower; thus, sensory and nutritional characteristics can be maintained. In recent years, a significant increase in the number of scientific papers in literature demonstrating novel and diversified uses of high pressure processing indicates it to be highly emerging technology. The effect of high pressure technology on the quality and safety of foods will be discussed. Selected practical examples in fruits and vegetables, dairy and meat industries using high pressure will be presented and discussed. A brief account of the challenges in adopting this technology for industrial development will also be included."]
[null,"3.","Record Nr.",null,"UNINA9910163153503321"]
[null,null,"Autore",null,"Wunderlich Claudia"]
[null,null,"Titolo",null,"Die Akzessorietät des § 298 StGB zum Gesetz gegen Wettbewerbsbeschränkungen (GWB) / / von Claudia Wunderlich"]
[null,null,"Pubbl/distr/stampa",null,"Herbolzheim : , : Centaurus Verlag & Media : , : Imprint : Centaurus Verlag & Media, , 2009"]
[null,null,"ISBN",null,"3-86226-344-4"]
[null,null,"Edizione",null,"[1st ed. 2009.]"]
[null,null,"Descrizione fisica",null,"1 online resource (316 pages)"]
[null,null,"Collana",null,"Studien zum Wirtschaftsstrafrecht ; ; 31"]
[null,null,"Disciplina",null,"340"]
[null,null,"Soggetti",null,"Public law"]
[{"$nulls":4},"Public Law"]
[null,null,"Lingua di pubblicazione",null,"Tedesco"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Nota di bibliografia","Includes bibliographical references."]
[null,null,null,"Sommario/riassunto","Obwohl wettbewerbsbeschränkende Absprachen bereits 1997 mit Schaffung des § 298 StGB unter Strafe gestellt wurden, fand dieser Paragraph sowohl in der Literatur als auch in der Rechtsprechung kaum Beachtung. Ungeklärt ist vor allem die Frage der Akzessorietät zum Kartellrecht. Kann eine solche bejaht werden, bietet § 298 StGB eine effektive Möglichkeit die an einer Absprache Beteiligten zu bestrafen und Absprachen im Rahmen von Submissionen wirksam zu begegnen. In der Praxis könnten die Gerichte vor allem auf die, durch das Bundeskartellamt oder die Kommission ermittelten Fakten zurückgreifen, so dass eine Bestrafung nicht mehr an der Nachweisbarkeit scheitern müsste. Der Klärung dieser Frage widmet sich die vorliegende Arbeit, wobei besonders auf die Änderungen des Kartellrechts 2005 und deren Auswirkungen auf § 298 StGB eingegangen wird. Interessant ist dabei vor allem die Einführung des Verfahrens des wettbewerblichen Dialogs. Ist § 298 StGB so dynamisch auszulegen, dass auch Verfahren, die bei seiner Schaffung noch nicht existent waren, in seinen Schutzbereich fallen können? Die Diskussion dieses Problems stellt ebenso wie die Frage der Einbeziehung vertikaler Absprachen einen Schwerpunkt der Arbeit dar. Sind vertikale Absprachen – entgegen eines Urteils des BGHs aus 2004 – nach Änderung des GWB als strafbare Absprachen im Sinne des § 298 StGB zu werten? Die Autorin setzt sich bei der Beantwortung vor allem mit den Argumenten des BGH auseinander und überprüft diese auf ihre "]
[{"$nulls":4},"Stichhaltigkeit und Übertragbarkeit auf die neue Rechtslage."]