| Let Aug 21st 2020, 15:16, by Feed Informer |
 | (Untitled) Aug 21st 2020, 15:16, by Feed Informer |
| (Untitled) Aug 21st 2020, 15:16, by Feed Informer |
| <br>External lin Aug 21st 2020, 15:15, by Feed Informer |
| Let's bloc Aug 21st 2020, 15:15, by Feed Informer |
| <br>External lin Aug 21st 2020, 15:15, by Feed Informer |
| Если замахнулось целое государство Aug 21st 2020, 15:14, by Feed Informer Если замахнулось целое государство, то публичная порка может стать и публичной казнью, тут уж как получится, это ж не давние времена, когда один палач держал в руках единственный инструмент. Исполнителей теперь много. Инструментов тоже, и главный из них нельзя ни потрогать и ни представить. Только назвать: проклятая неопределенность. Нет ни помоста, ни палача, а есть добрые руки доктора, который подчиняется палачу. Вы не найдете виноватых, это трудней, чем восстановить помидор из сока. И не узнаете причины, почему пророк именно сейчас распят на красном кресте. Клубок версий — лучший кляп для любого рта. Вы будете бегать глазами по заголовкам, а не ногами по улицам, и такая ценная для пожилых людей штука как тишина, которая может стоить миллиона ударов палок по головам, будет куплена всего–то за один дамоклов кирпич.
Article: ### (ФормаОдежда.ру) |
| untitled Aug 21st 2020, 15:14, by Feed Informer |
| untitled Aug 21st 2020, 15:14, by Feed Informer |
| untitled Aug 21st 2020, 15:14, by Feed Informer |
| untitled Aug 21st 2020, 15:14, by Feed Informer |
| untitled Aug 21st 2020, 15:14, by Feed Informer |
| untitled Aug 21st 2020, 15:14, by Feed Informer |
| Ridder Aug 21st 2020, 15:14, by Feed Informer |
| untitled Aug 21st 2020, 15:14, by Feed Informer |
| Fish and seafood are highly perishable Aug 21st 2020, 15:11, by Feed Informer Fish and seafood are highly perishable, and must be preserved immediately after being caught or harvested. It is very important both to preserving its quality and to ensure that it does not pose any risks to human health upon consumption. Chilling, refrigeration and freezing are the major preservation methods used with seafood and fish products, all three processes aiming to preserve the freshness and flavour of the fish.
Consumer demand for fish remains high despite escalating prices in the last ten years which have seen the retail cost of the most popular breeds (cod, haddock, salmon) more than double for unfrozen fish. Many consumers appear to be willing to pay a premium for freshness and quality, both of which are closely linked in shoppers' minds with the efficient chilling and refrigeration of the fish along the supply chain. At the same time, frozen fish and seafood has also grown more popular with shoppers, as a cheaper, more convenient alternative to refrigerated fresh fish and seafood. Seafood Chilling, Refrigeration and Freezing presents the science behind the chilling, refrigerating and freezing of fish and seafood, describing the chemical, microbiological and physical changes which take place during preservation, and considering the new technologies which can be used, highlighting their benefits and their economic implications. The book takes account of the different requirements for different breeds of fish and seafood, and includes both traditional and novel technologies, providing both current and future perspectives. It will be required reading for food scientists, fish processors and retailers as well as fish specialists, researchers and process designers.
External link: Seafood Chilling, Refrigeration and Freezing. Science and ... store.academic2.ru
Article: Seafood Chilling, Refrigeration and Freezing. Science and ... (!ЗАЙДИТЕ И ПРОЧИТАЙТЕ! (Брозадобро приглашает!)) |
| untitled Aug 21st 2020, 15:11, by Feed Informer |
| Don Aug 21st 2020, 15:11, by Feed Informer |
| НАПРЯГАТЬ Aug 21st 2020, 15:11, by Feed Informer НАПРЯГАТЬ — НАПРЯГАТЬ, напрягаю, напрягаешь, несовер. (к напрячь), что. 1. Натягивать, делать упругим, сильным. Напрягать лук, тетиву. Напрягать мышцы. || Усилием повышать, увеличивать (силы). «Россия молодая, в бореньях силы напрягая, мужала с гением… … Толковый словарь Ушакова
External link: Перевод — напрягать — с русского — на … translate.academic2.ru
Article: Перевод — напрягать — с русского — на … (!ЗАЙДИТЕ И ПРОЧИТАЙТЕ! (Брозадобро приглашает!)) |
| Лента Свадьба атласная Aug 21st 2020, 15:11, by Feed Informer Лента Свадьба атласная, бордо, ширина 10см, длина 98м 2000071130017 Атласная лента широко применяется в декорировании интерьера и украшении одежды, создании аксессуаров и игрушек, скрапбукинге и вышивании. Она изготовлена из полиэстера, обладает высокой прочностью и… Производитель: Свадьба 650 ₽ Лента Свадьба атласная, голубая, ширина 10см, длина 98м 2000013840011 Атласная лента широко применяется в декорировании интерьера и украшении одежды, создании аксессуаров и игрушек, скрапбукинге и вышивании. [ 362 more words ]
External link: Интернет-магазин... | 0 товаров Нет... touch.facebook.com
Article: Интернет-магазин... | 0 товаров Нет... (!ЗАЙДИТЕ И ПРОЧИТАЙТЕ! (Брозадобро приглашает!)) |
| News Aug 21st 2020, 15:11, by Feed Informer |
| Don Aug 21st 2020, 15:11, by Feed Informer |
| The issue of pay equity within publicly-traded firms has been a question of growing interest in recent years Aug 21st 2020, 15:11, by Feed Informer The issue of pay equity within publicly-traded firms has been a question of growing interest in recent years. Academics, policy-makers, and the general public have become increasingly concerned about the extent to which pay at the highest levels of American business exceeds that received by other workers. Recent studies show that the ratio of CEO pay to that of the average worker grew 380% from a ratio of 107-to-1 in 1990 to a ratio of 411-to-1 in 2005. While attention has been paid to the distribution of pay across the hierarchy of corporations the question of the distribution of pay within top management groups has gone little-studied. Yet, a growing cadre of researchers across multiple disciplines has yielded interesting insights into the antecedents and consequences of pay disparities in top management groups. This book expands on this tradition by introducing a power perspective that seeks to spur further investigation into this strategically relevant phenomenon and to move...
External link: store.academic2.ru
Article: Без названия (!ЗАЙДИТЕ И ПРОЧИТАЙТЕ! (Брозадобро приглашает!)) |
| 1 Ar Aug 21st 2020, 15:11, by Feed Informer |
| Блоги о... | MOBILE.TWITTER.COMTwitter Aug 21st 2020, 15:08, by Feed Informer |
| The issue of pay equity within publicly-traded firms has been a question of growing interest in recent years Aug 21st 2020, 15:04, by Feed Informer The issue of pay equity within publicly-traded firms has been a question of growing interest in recent years. Academics, policy-makers, and the general public have become increasingly concerned about the extent to which pay at the highest levels of American business exceeds that received by other workers. Recent studies show that the ratio of CEO pay to that of the average worker grew 380% from a ratio of 107-to-1 in 1990 to a ratio of 411-to-1 in 2005. While attention has been paid to the distribution of pay across the hierarchy of corporations the question of the distribution of pay within top management groups has gone little-studied. Yet, a growing cadre of researchers across multiple disciplines has yielded interesting insights into the antecedents and consequences of pay disparities in top management groups. This book expands on this tradition by introducing a power perspective that seeks to spur further investigation into this strategically relevant phenomenon and to move...
External link: Top Management Group Pay Disparities: CEO Power and Firm ... store.academic2.ru
Article: Top Management Group Pay Disparities: CEO Power and Firm ... (Chocobid) |
| Фигурные коньки Aug 21st 2020, 15:04, by Feed Informer |
| Электронная книга: <br>External lin Aug 21st 2020, 15:02, by Feed Informer |
| The Waybac Aug 21st 2020, 15:02, by Feed Informer |
| Fish and seafood are highly perishable Aug 21st 2020, 14:43, by Feed Informer Fish and seafood are highly perishable, and must be preserved immediately after being caught or harvested. It is very important both to preserving its quality and to ensure that it does not pose any risks to human health upon consumption. Chilling, refrigeration and freezing are the major preservation methods used with seafood and fish products, all three processes aiming to preserve the freshness and flavour of the fish.
Consumer demand for fish remains high despite escalating prices in the last ten years which have seen the retail cost of the most popular breeds (cod, haddock, salmon) more than double for unfrozen fish. Many consumers appear to be willing to pay a premium for freshness and quality, both of which are closely linked in shoppers' minds with the efficient chilling and refrigeration of the fish along the supply chain. At the same time, frozen fish and seafood has also grown more popular with shoppers, as a cheaper, more convenient alternative to refrigerated fresh fish and seafood. Seafood Chilling, Refrigeration and Freezing presents the science behind the chilling, refrigerating and freezing of fish and seafood, describing the chemical, microbiological and physical changes which take place during preservation, and considering the new technologies which can be used, highlighting their benefits and their economic implications. The book takes account of the different requirements for different breeds of fish and seafood, and includes both traditional and novel technologies, providing both current and future perspectives. It will be required reading for food scientists, fish processors and retailers as well as fish specialists, researchers and process designers.
External link: Seafood Chilling, Refrigeration and Freezing. Science and ... store.academic2.ru
Article: Seafood Chilling, Refrigeration and Freezing. Science and ... (Analogindex.ru) |
| (Untitled) Aug 21st 2020, 14:43, by Feed Informer |
| (Untitled) Aug 21st 2020, 14:43, by Feed Informer |
| Fish and seafood are highly perishable, and must be preserved immediately after being caught or harvested. It is very important both to preserving its quality and to ensure that it does not pose any ris Aug 21st 2020, 14:42, by Feed Informer Fish and seafood are highly perishable, and must be preserved immediately after being caught or harvested. It is very important both to preserving its quality and to ensure that it does not pose any risks to human health upon consumption. Chilling, refrigeration and freezing are the major preservation methods used with seafood and fish products, all three processes aiming to preserve the freshness and flavour of the fish.
Consumer demand for fish remains high despite escalating prices in the last ten years which have seen the retail cost of the most popular breeds (cod, haddock, salmon) more than double for unfrozen fish. Many consumers appear to be willing to pay a premium for freshness and quality, both of which are closely linked in shoppers' minds with the efficient chilling and refrigeration of the fish along the supply chain. At the same time, frozen fish and seafood has also grown more popular with shoppers, as a cheaper, more convenient alternative to refrigerated fresh fish and seafood. Seafood Chilling, Refrigeration and Freezing presents the science behind the chilling, refrigerating and freezing of fish and seafood, describing the chemical, microbiological and physical changes which take place during preservation, and considering the new technologies which can be used, highlighting their benefits and their economic implications. The book takes account of the different requirements for different breeds of fish and seafood, and includes both traditional and novel technologies, providing both current and future perspectives. It will be required reading for food scientists, fish processors and retailers as well as fish specialists, researchers and process designers.
External link: Seafood Chilling, Refrigeration and Freezing. Science and ... store.academic2.ru
Article: Seafood Chilling, Refrigeration and Freezing. Science and ... (БроЗаДОБРО) |
| <br>External lin Aug 21st 2020, 14:42, by Feed Informer |
| <br>External lin Aug 21st 2020, 14:41, by Feed Informer |
| Irina Kalentjewa Aug 21st 2020, 14:20, by Feed Informer |
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