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Library Catalog - Books/Videos

Investing in nature : case studies of land conservation in collaboration with business / by Ginn, William J.

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The advocacy trap : transnational activism and state power in China by Noakes, Stephen

Table of Contents: “…The liberal/society-oriented hypothesis; The social constructivist/identification hypothesis; Variable clusters in TAN effectiveness; Realist/state-centred factors; Liberal/society-based factors; Ideational/cultural factors; Conclusion; Notes; 2 The power of state preferences: the "natural cases" of the campaigns for Falun Gong and IPR protection; Justice for Falun Gong; (Inter)governmental support; The domestic situation; The Falun Gong campaign today; Framing Falun Gong; Conclusion; Strengthening China's anti-piracy regime; China and the international IPR regime.…”
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Nathan's Famous : an Unauthorized View of America's Favorite Frankfurter Company. by Handwerker, William

Table of Contents: “…Chapter 5 A Higher EducationCollege and Courtship; Returning to School; Walking into a Firestorm; The Wetson's Effect; Hot Dog Eating Contest Rolls Around; Earning My Stripes; Painful Lessons; Inside Out; Chapter 6 Saving Nathan's: The Plan; Natural Casing versus Skinless; Supermarket Licensing; Two Faces of Couponing; Section 4 BUMPER CARS ON THE FREEWAY (1980's); Chapter 7 Margins and Marginality; My Sabbatical Year and Back: Arc of the Survivor; Vendors Under Fire; Marriott: Saving Grace; Testing Where to Go from Here; Searching for New Blood; Chapter 8 Nathan's Goes Private Again.…”
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Handbook of Fermented Meat and Poultry. by Toldrá, Fidel

Table of Contents: “…10.7 Quality standards10.8 Sensory properties; 10.9 Applications in fermented meat processing; 10.10 Conclusion; References; Chapter 11 Casings; 11.1 Introduction; 11.2 Natural casings; 11.3 Artificial casings; 11.4 Regulatory compliance; 11.5 Handling casings; 11.6 Quality determination; 11.7 Conclusion; References; Part III Microbiology and Starter Cultures; Chapter 12 Microorganisms in Traditional Fermented Meats; 12.1 Introduction; 12.2 Traditional sausage manufacture; 12.3 Description of ecosystems; 12.4 Identification of technological microbiota; 12.5 Conclusion; References.…”
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