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Complying With Colonialism
Complying with Colonialism presents a complex analysis of the habitual weak regard attributed to the colonial ties of Nordic Countries. It introduces the concept of ’colonial complicity’ to explain the diversity through which northern European countries continue to take part in (post)colonial processes. The volume combines a new perspective on the analysis of Europe and colonialism, whilst offering new insights for feminist and postcolonial studies by examining how gender equality is linked to ’European values’, thus often European superiority. With an international team of experts ranging from various disciplinary backgrounds, this volume will appeal not only to academics and scholars within postcolonial sociology, social theory, cultural studies, ethnicity, gender and feminist thought, but also cultural geographers, and those working in the fields of welfare, politics and International Relations. Policy makers and governmental researchers will also find this to be an invaluable source.
Kiraze
This Turkish bestseller tells the story of a real-life Sephardic Jewish woman who gained access to Suleiman the Magnificent.
Food, Fermentation, and Micro-organisms
Fermentation and the use of micro-organisms is one of the most important aspects of food processing – an industry that is worth billions of US dollars world-wide. Integral to the making of goods ranging from beer and wine to yogurt and bread, it is the common denominator between many of our favorite things to eat and drink. In this updated and expanded second edition of Food, Fermentation, and Micro-organisms, all known food applications of fermentation are examined. Beginning with the science underpinning food fermentations, the author looks at the relevant aspects of microbiology and microbial physiology before covering individual foodstuffs and the role of fermentation in their producti...
Working with Computer Type 4
This text examines the way in which basic rules of typographic design can be broken effectively and appropriately to produce design which is fresh and innovative.
Fundamental Food Microbiology
The golden era of food microbiology has begun. All three areas of food microbiology—beneficial, spoilage, and pathogenic microbiology—are expanding and progressing at an incredible pace. What was once a simple process of counting colonies has become a sophisticated process of sequencing complete genomes of starter cultures and use of biosensors to detect foodborne pathogens. Capturing these developments, Fundamental Food Microbiology, Fifth Edition broadens coverage of foodborne diseases to include new and emerging pathogens as well as descriptions of the mechanism of pathogenesis. Written by experts with approximately fifty years of combined experience, the book provides an in-depth und...
Functional Anatomy and Physiology of Domestic Animals
Now in its Fifth Edition, Functional Anatomy and Physiology of Domestic Animals provides a basic understanding of domestic animal anatomy and physiology, taking an interconnected approach to structure and function of the horse, dog, cat, cow, sheep, goat, pig, and chicken. Offers a readable introduction to basic knowledge in domestic animal anatomy and physiology Covers equine, canine, feline, bovine, ovine, ruminant, swine, and poultry anatomy and physiology Considers structure and function in relation to each other for a full understanding of the relationship between the two Provides pedagogical tools to promote learning, including chapter outlines, study questions, self-evaluation exercises, clinical correlates, key terms, suggested readings, and a robust art program Includes access to a companion website with video clips, review questions, and the figures from the book in PowerPoint
Microbiology and Technology of Fermented Foods
While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the subject. Food fermentation professionals and researchers also have lacked a single book that covers the latest advances in biotechnology, bioprocessing, and microbial genetics, physiology, and taxonomy. In Microbiology and Technology of Fermented Foods, Robert Hutkins has written the first text on food fermentation microbiology in a generation. This authoritative volume also serves as a comprehensive and contemporary reference book. A brief history and evolution of microbiology and fermented foods, an overview of microorganisms involve...
Teach Ye Diligently
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Metallopharmaceuticals II
with contributions by numerous experts
