grossmann lutz (34 risultati)

Condizione: As New. Unread book in perfect condition.

broschiert/Taschenbuch. 34 S. (29,5 cm) OBrosch. mit Deckelklappen. 1. Aufl. Sehr guter Zustand. Auflage: 1 Mit längerem Beitrag zu Leben und Werk (als Zeittafel); Texte auf deutsch und englisch.

8°, Broschiert, 142 S. mit zahlr. Abb. u. Anzeigenteil, Sprache: Deutsch Gewicht in Gramm: 550.

Softcover. Condizione: Gut bis sehr gut. 1. Auflage. Verlag Bild Art Berlin, 1. Auflage 2005 mit 193 Seiten, Zustand: Der Einband hat ganz kleine Randläsuren und die Buchecken sind leicht bestossen, ansonsten eigentlich eher sehr guter Zustand Rg Tb 2/2.

Broschur. Condizione: leichte Gebrauchsspuren. 1. Auflage. SOFORTVERSAND AUF RECHNUNG! Ein schönes, sauberes Exemplar - fast wie neu - Internationaler Versand / international shipping In deutscher Sprache. 192 S. 210 x 300 mm (Querformat).

Condizione: New.

Condizione: New.

Condizione: New.

Condizione: New.

Condizione: New. In.

Condizione: New. In.

Condizione: As New. Unread book in perfect condition.

Condizione: As New. Unread book in perfect condition.

Condizione: As New. Unread book in perfect condition.

Condizione: New.

Buch. Condizione: Neu. Neuware -The creation of plant-based foods is one of the most rapidly advancing areas in the modern food industry. Many consumers are adopting more plant-based foods in their diets because of concerns about global warming and its devastating impacts on the environment and biodiversity. In addition, consumers are adopting plant-based diets for ethical and health reasons. As a result, many food companies are developing plant-based analogs of animal-based foods like dairy, egg, meat, and seafood products. This is extremely challenging because of the complex structure and composition of these animal-based foods.Next-Generation Plant-based Foods: Design, Production and Properties presents the science and technology behind the design, production, and utilization of plant-based foods. Readers will find a review of ingredients, processing operations, nutrition, quality attributes, and specific plant-based food categories such as milk and dairy products, egg and egg products, meat and seafood products, providing the fundamental knowledge required to create the next generation of healthier and more sustainable plant-based food alternatives. 592 pp. Englisch.

Condizione: New. The creation of plant-based foods is one of the most rapidly advancing areas in the modern food industry. Many consumers are adopting more plant-based foods in their diets because of concerns about global warming and its devastating impacts on the enviro.

Condizione: New. 1st ed. 2022 edition NO-PA16APR2015-KAP.

Condizione: New. 1st ed. 2022 edition NO-PA16APR2015-KAP.

Buch. Condizione: Neu. Neuware -The creation of plant-based foods is one of the most rapidly advancing areas in the modern food industry. Many consumers are adopting more plant-based foods in their diets because of concerns about global warming and its devastating impacts on the environment and biodiversity. In addition, consumers are adopting plant-based diets for ethical and health reasons. As a result, many food companies are developing plant-based analogs of animal-based foods like dairy, egg, meat, and seafood products. This is extremely challenging because of the complex structure and composition of these animal-based foods.Next-Generation Plant-based Foods: Design, Production and Properties presents the science and technology behind the design, production, and utilization of plant-based foods. Readers will find a review of ingredients, processing operations, nutrition, quality attributes, and specific plant-based food categories such as milk and dairy products, egg and egg products, meat and seafood products, providing the fundamental knowledge required to create the next generation of healthier and more sustainable plant-based food alternatives.Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 592 pp. Englisch.

Taschenbuch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - The creation of plant-based foods is one of the most rapidly advancing areas in the modern food industry. Many consumers are adopting more plant-based foods in their diets because of concerns about global warming and its devastating impacts on the environment and biodiversity. In addition, consumers are adopting plant-based diets for ethical and health reasons. As a result, many food companies are developing plant-based analogs of animal-based foods like dairy, egg, meat, and seafood products. This is extremely challenging because of the complex structure and composition of these animal-based foods.Next-Generation Plant-based Foods: Design, Production and Properties presents the science and technology behind the design, production, and utilization of plant-based foods. Readers will find a review of ingredients, processing operations, nutrition, quality attributes, and specific plant-based food categories such as milk and dairy products, egg and egg products, meat and seafood products, providing the fundamental knowledge required to create the next generation of healthier and more sustainable plant-based food alternatives.

Paperback. Condizione: Brand New. 590 pages. 9.25x6.10x1.20 inches. In Stock.

Hardcover. Condizione: gut. 2005. Das Buch von Prof. Dr. Kurt Matzler vermittelt wichtige Einblicke für den erfolgreichen Umgang mit immateriellen Vermögenswerten aus unterschiedlichsten Perspektiven: was sind intangible Assets und worin liegt ihr besonderer Wert für das Unternehmen; wie lassen sich intangible Assets bewerten und managen; wie sieht ein Reporting für immaterielle Vermögenswerte aus; welche besonderen Einsichten gibt es bereits für den Umgang mit intangible Assets wie Patente, Netzwerke, Reputation, Marken und Mitarbeiter. Das Buch ist ein Grundlagenwerk für den Bereich der immateriellen Vermögenswerte. Sein umfassender Überblick bietet den neuesten Stand der Erkenntnisse aus zahlreichen Blickrichtungen. Zugleich unterstützt das Werk zentral beim praktischen Umgang mit intangible Assets.Immaterielle Vermögenswerte kaum ein Gegenstand ist so wichtig für den unternehmerischen Erfolg und zugleich so schillernd. Zwar fordert der Wettbewerb alle Ressourcen optimal zu nutzen. Insbesondere die intangible Assets rücken dabei immer stärker in den Blick. Wissen, Vertrauen, Beziehungen ?all diese schwierig greifbaren Dinge werden zusehends entscheidender für das Ergebnis. Denn für viele Unternehmen liegt insbesondere in ihnen der zentrale Schlüssel für klare Wettbewerbsvorteile und einen hohen Unternehmenswert. Doch gerade die immateriellen Vermögenswerte tauchen in den Bilanzen kaum auf. Nur allzu oft ist nicht einmal klar, was intangible Assets überhaupt sind, wie sie bewertet und gemanagt werden. Das Buch von Prof. Dr. Kurt Matzler schließt diese Lücke. Es vermittelt wichtige Einblicke für den erfolgreichen Umgang mit immateriellen Vermögenswerten aus unterschiedlichsten Perspektiven: - was sind intangible Assets und worin liegt ihr besonderer Wert für das Unternehmen, - wie lassen sich intangible Assets bewerten und managen, - wie sieht ein Reporting für immaterielle Vermögenswerte aus, - welche besonderen Einsichten gibt es bereits für den Umgang mit intangible Assets wie Patente, Netzwerke, Reputation, Marken und Mitarbeiter. Das Buch ist ein Grundlagenwerk für den Bereich der immateriellen Vermögenswerte. Sein umfassender Überblick bietet den neuesten Stand der Erkenntnisse aus zahlreichen Blickrichtungen. Zugleich unterstützt das Werk zentral beim praktischen Umgang mit intangible Assets. Es richtet sich damit gleichermaßen an Unternehmer, Führungskräfte und Berater sowie an Dozenten und Studenten. Autor: Kurt Matzler lehrt am Institut für Unternehmensführung, Tourismus und Dienstleistungswirtschaft der Universität Innsbruck. Univ.-Prof. Dipl.-Ing. Dr. Hans H. Hinterhuber ist Chairman von Hinterhuber & Partners und berät weltweit Unternehmen zu Fragen der Strategie und Leadership. Bis 2006 war er Direktor des Instituts für Strategische Unternehmensführung der Universität Innsbruck. Dr. Birgit Renzl ist Vertragsassistentin bei Prof. Dr. Hans Hinterhuber am Institut für Unternehmensführung, Tourismus und Dienstleistungswirtschaft der Universität Innsbruck mit dem Schwerpunkt Wissensmanagement und Organisationsentwicklung. Handelsrechtlicher Jahresabschluss Wirtschaft Betriebswirtschaft BWL IAS IFRS Immaterielle Vermögensgegenstände Intangibles Internationale Rechnungslegung HGB Der Rechnungslegung Unternehmenspublizität Kapitalmarkt Matthias Bank, Claudia Beyer, Manfred Blachfellner, Manfred Bornemann, Andreas Brandner, Jürgen Brockhoff, Manfred Bruhn, Wolfgang Burr, Axel Faix, Kerstin Fink, Jörg Freiling, Torsten J. Gerpott, Friedhelm Großmann, Thomas Gstraunthaler, Wolfgang H. Güttel, Tanja Hansmann, Mark Hentschel, Lutz Hildebrandt, Hans H. Hinterhuber, Eva Huemer, Dunja Kartte, Lutz Kaufmann, Selma Kölbel, Hans Koller, Henning Kreis, Karl-Heinz Leitner, Kurt Matzler, Gernot Mödritscher, Manfred F. Moldaschl, Claudia Müller, Alexandra Müller-Stingl, Werner Mussnig, Norbert Neumann, Robert Obermaier, Andreas Otto, Christiane Prange, Rüdiger Reinhardt, Birgit Renzl, Sandra Rothenberger, Bernhard Schmiedinger, Yvonne Schneider, Florian Siems, Christian Stadler, Michael Stephan, Dirk Temme, Sandra E. Thomas, Klaus Valentin, Christine Vallaster, Marion Weissenberger-Eibl, Michael Welling, Markus Wirtz, Tobias Zechbauer, Karl Zehetner In deutscher Sprache. 695 pages.

Condizione: New. 1. Aufl. 2024 edition NO-PA16APR2015-KAP.

Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Presents the science and technology behind the design, production and utilization of plant-based foodsComprehensive information about all aspects of plant-based foodsProvides a review of ingredients, processing operations, nutrition, qualit.

Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The creation of plant-based foods is one of the most rapidly advancing areas in the modern food industry. Many consumers are adopting more plant-based foods in their diets because of concerns about global warming and its devastating impacts on the environment and biodiversity. In addition, consumers are adopting plant-based diets for ethical and health reasons. As a result, many food companies are developing plant-based analogs of animal-based foods like dairy, egg, meat, and seafood products. This is extremely challenging because of the complex structure and composition of these animal-based foods.Next-Generation Plant-based Foods: Design, Production and Properties presents the science and technology behind the design, production, and utilization of plant-based foods. Readers will find a review of ingredients, processing operations, nutrition, quality attributes, and specific plant-based food categories such as milk and dairy products, egg and egg products, meat and seafood products, providing the fundamental knowledge required to create the next generation of healthier and more sustainable plant-based food alternatives. 592 pp. Englisch.

Buch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The creation of plant-based foods is one of the most rapidly advancing areas in the modern food industry. Many consumers are adopting more plant-based foods in their diets because of concerns about global warming and its devastating impacts on the environment and biodiversity. In addition, consumers are adopting plant-based diets for ethical and health reasons. As a result, many food companies are developing plant-based analogs of animal-based foods like dairy, egg, meat, and seafood products. This is extremely challenging because of the complex structure and composition of these animal-based foods.Next-Generation Plant-based Foods: Design, Production and Properties presents the science and technology behind the design, production, and utilization of plant-based foods. Readers will find a review of ingredients, processing operations, nutrition, quality attributes, and specific plant-based food categories such as milk and dairy products, egg and egg products, meat and seafood products, providing the fundamental knowledge required to create the next generation of healthier and more sustainable plant-based food alternatives. 592 pp. Englisch.

Condizione: New. PRINT ON DEMAND.

Condizione: New. Print on Demand.

Condizione: New. Print on Demand.