20 research outputs found
The Effects of Different Cooking Oils on Flavor and Color of Fried Chicken Breading Material
Comparison of the Growth Stimulating Properties of Vigofac and Streptomycin in Broiler Diets with and Without Fish Meal
DEVELOPMENT OF CHICKEN FLAVOR DESCRIPTIVE ATTRIBUTE TERMS AIDED BY MULTIVARIATE STATISTICAL PROCEDURES
IMPROVED METHODS FOR DETERMINATION OF CERTAIN ORGANIC ACIDS IN PASTEURIZED AND UNPASTEURIZED LIQUID AND FROZEN WHOLE EGG
Influence of Marinating on Weight Gain and Coating Characteristics of Broiler Drumsticks
Effect of Inorganic Polyphosphates on Ground Beef Characteristics: Some Chemical, Physical, and Sensory Effects on Frozen Beef Patties
The growth and development of Clarke Chapman from 1864 to 1914
Clarke Chapman was the main supplier of leading-edge auxiliary equipment to the British shipbuilding industry before the First World War. Penrose's theory was used to examine the company's growth. The findings of this study show that the ownership structure and the governance of the family-owned firm shaped its growth path. Product expansion driven by financial slack was followed by the development of new capabilities as shipbuilding converted from sail to steam-power. The next phase was geographical and international expansion underpinned by human resource slack. Additional productive opportunities were created by recruiting specialist human resources and pursuing hybrid modes of growth