Applied Corporate Finance
Applied Corporate Finance

Author: Aswath Damodaran

Publisher: John Wiley & Sons

Published: 2014-10-27

Total Pages: 663

ISBN-13: 1118808932

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Aswath Damodaran, distinguished author, Professor of Finance, and David Margolis, Teaching Fellow at the NYU Stern School of Business, has delivered the newest edition of Applied Corporate Finance. This readable text provides the practical advice students and practitioners need rather than a sole concentration on debate theory, assumptions, or models. Like no other text of its kind, Applied Corporate Finance, 4th Edition applies corporate finance to real companies. It now contains six real-world core companies to study and follow. Business decisions are classified for students into three groups: investment, financing, and dividend decisions.

Making Choices about Hydrogen
Making Choices about Hydrogen

Author: Lynn Krieger Mytelka

Publisher: IDRC

Published: 2008

Total Pages: 416

ISBN-13: 928081155X

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Since the mid-1990s, the emergence of a hydrogen economy and the speed with which it will arrive have been vigorously debated. As a disruptive technology, dominant designs for the production, storage and distribution of hydrogen have not yet been established. Neither have performance characteristics been achieved to compete with the existing combustion engine, though the efficiency and durability of hydrogen fuel cells are improving. This publication highlights the uncertainties involved in making choices about hydrogen and fuel cells in planning the development policies on national energy, environment and transport sector.--Publisher's description.

Blends of Natural Rubber
Blends of Natural Rubber

Author: K.C. Jones

Publisher: Springer Science & Business Media

Published: 2012-12-06

Total Pages: 270

ISBN-13: 9401149224

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Blends of natural rubber with speciality synthetic rubbers, such as nitrile rubber and ethylene propylene rubbers, have, in the past, failed to combine the best properties of polymers, resulting in a poor return in terms of added value from the blending process. The idea of blending synthetic rubbers with natural rubbe is certainly not a new one, but it is only now that this can be shown to be possible with consistently positive resluts, but eh use of novel techniques which this book describes, giving valuable information on the technology required and the results which can be achieved. Blends of Natural Rubber is an invaluable source of information for all those working in the area of rubber technology and polymer blend technology.

Handbook of Poultry Science and Technology, Secondary Processing
Handbook of Poultry Science and Technology, Secondary Processing

Author: Isabel Guerrero-Legarreta

Publisher: John Wiley and Sons

Published: 2010-03-30

Total Pages: 632

ISBN-13: 0470504463

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A comprehensive reference for the poultry industry—Volume 2 describes poultry processing from raw meat to final retail products With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 2: Secondary Processing covers processing poultry from raw meat to uncooked, cooked or semi-cooked retail products. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing and attributes, and sanitation and safety. Volume 2: Secondary Processing is divided into seven parts: Secondary processing of poultry products—an overview Methods in processing poultry products—includes emulsions and gelations; breading and battering; mechanical deboning; marination, cooking, and curing; and non-meat ingredients Product manufacturing—includes canned poultry meat, turkey bacon and sausage, breaded product (nuggets), paste product (pâté), poultry ham, luncheon meat, processed functional egg products, and special dietary products for the elderly, the ill, children, and infants Product quality and sensory attributes—includes texture and tenderness, protein and poultry meat quality, flavors, color, handling refrigerated poultry, and more Engineering principles, operations, and equipment—includes processing equipment, thermal processing, packaging, and more Contaminants, pathogens, analysis, and quality assurance—includes microbial ecology and spoilage in poultry and poultry products; campylobacter; microbiology of ready-to-eat poultry products; and chemical and microbial analysis Safety systems in the United States—includes U.S. sanitation requirements, HACCP, U.S. enforcement tools and mechanisms

Ogilvy on Advertising
Ogilvy on Advertising

Author: David Ogilvy

Publisher: Vintage

Published: 2013-09-11

Total Pages: 613

ISBN-13: 0804170053

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A candid and indispensable primer on all aspects of advertising from the man Time has called "the most sought after wizard in the business." Told with brutal candor and prodigal generosity, David Ogilvy reveals: • How to get a job in advertising • How to choose an agency for your product • The secrets behind advertising that works • How to write successful copy—and get people to read it • Eighteen miracles of research • What advertising can do for charities And much, much more.

The Sustainable Chef
The Sustainable Chef

Author: Stefan Gössling

Publisher: Routledge

Published: 2021-12-09

Total Pages: 406

ISBN-13: 1351740237

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This book provides the first systematic and accessible text for students of hospitality and the culinary arts that directly addresses how more sustainable restaurants and commercial food services can be achieved. Food systems receive growing attention because they link various sustainability dimensions. Restaurants are at the heart of these developments, and their decisions to purchase regional foods, or to prepare menus that are healthier and less environmentally problematic, have great influence on food production processes. This book is systematically designed around understanding the inputs and outputs of the commercial kitchen as well as what happens in the restaurant from the perspective of operators, staff and the consumer. The book considers different management approaches and further looks at the role of restaurants, chefs and staff in the wider community and the positive contributions that commercial kitchens can make to promoting sustainable food ways. Case studies from all over the world illustrate the tools and techniques helping to meet environmental and economic bottom lines. This will be essential reading for all students of hospitality and the culinary arts.