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The Ideas and Influence of Alan Williams
BE REASONABLE: DO IT MY WAY! The sign on Alan Williams' desk revealed his sense of humour, a man who invited and relished debate, but always recognising that intellectual pursuits were a means to a practical end. Perhaps best known for his work within cost-benefit analysis, Alan Williams was a man of principles who developed guiding values in healthcare economics that embraced and encouraged active intellectual engagement and progression. He was concerned with the philosophical and ethical issues that underpin decision making and his courageous intellectual battles bore new ideas and revised ideology. This compilation of papers and further discussions arising from the Alan Williams tribute conference provides an analysis of the evolution and current status of key concepts in the field. It is highly recommended for health economics professionals and students.
The Ideas and Influence of Alan Williams
BE REASONABLE: DO IT MY WAY! The sign on Alan Williams' desk revealed his sense of humour, a man who invited and relished debate, but always recognising that intellectual pursuits were a means to a practical end. Perhaps best known for his work within cost-benefit analysis, Alan Williams was a man of principles who developed guiding values in healthcare economics that embraced and encouraged active intellectual engagement and progression. He was concerned with the philosophical and ethical issues that underpin decision making and his courageous intellectual battles bore new ideas and revised.
The Rumen Protozoa
All ruminants are dependent on the microorganisms that live in their forestomach - the rumen - to break down ingested feed constituents into a form that the host animal can utilize. Protozoa are part of this complex ruminal population and are essential for the nutritional well-being and productivity of the host ruminant. Over 30 different genera (nearly 300 species) of protozoa from the rumen ecosystem have been described since their initial discovery nearly 150 years ago. This book brings together, for the first time, the available information on these protozoa. It comprehensively describes the characteristic anatomical features of value for their identification and includes detailed sections on techniques and methodologies for the isolation and cultivation of these fastidious, oxygen-sensitive microorganisms. Their occurrence, biochemistry, physiology, and role in the ruminal ecosystem are fully reviewed. Particular emphasis is given to potential improvement of the nutrition and productivity of the host ruminant through manipulation of the protozoal population and its activities.
Current Catalog
First multi-year cumulation covers six years: 1965-70.
Blackheath Séance Parlour
Two sisters dabble in the dark arts in Victorian London in this tale featuring murder, vampires, malevolent spirits, and a life-size chocolate gorilla In 1842, two drunken sisters debate their future. Business at the family chocolate shop has ground to a halt, and change is needed. For once, domineering elder sister Maggie doesn't get her way, and a month later Judy, Maggie, and Netta Walters—a medium with big hair and a bigger secret—open their s�ance parlor. The locals are shocked, but soon the shop is crammed with people wanting to contact the dead. Despite their change in fortune, a rift grows between the sisters, as Judy gets her gothic novel published, finds a man, and proves to be more capable of contacting spirits than Maggie. Spurred on by jealousy, Maggie tries harder, and soon the Church decides they must be stopped. For fans of the classics—Holmes, Dickens, and Abfab.
Handbook of Food and Beverage Fermentation Technology
Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literature. While many books focus solely on recent developments, this reference book highlights these developments and provides detailed background and manufacturing information. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Presenting a comprehensive overview, Handbook of Food and Beverage Fermentation Technology examines a wide range of starter cultures and manufacturing procedures for popular alcoholic beverages and bakery, dairy, meat, cereal, soy, and vegetable ...
