20 research outputs found
The Effects of Different Cooking Oils on Flavor and Color of Fried Chicken Breading Material
No full textComparison of the Growth Stimulating Properties of Vigofac and Streptomycin in Broiler Diets with and Without Fish Meal
No full textDEVELOPMENT OF CHICKEN FLAVOR DESCRIPTIVE ATTRIBUTE TERMS AIDED BY MULTIVARIATE STATISTICAL PROCEDURES
No full textIMPROVED METHODS FOR DETERMINATION OF CERTAIN ORGANIC ACIDS IN PASTEURIZED AND UNPASTEURIZED LIQUID AND FROZEN WHOLE EGG
No full textInfluence of Marinating on Weight Gain and Coating Characteristics of Broiler Drumsticks
No full textEffect of Inorganic Polyphosphates on Ground Beef Characteristics: Some Chemical, Physical, and Sensory Effects on Frozen Beef Patties
No full textThe growth and development of Clarke Chapman from 1864 to 1914
No full textClarke 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
The relationship between access to and use of dental services following expansion of a primary care service to embrace dental team training
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