Pegg ronald (21 risultati)

Condizione: good. A copy that has been read, remains in good condition. All pages are intact, and the cover is intact. The spine and cover show signs of wear. Pages can include notes and highlighting and show signs of wear, and the copy can include "From the library of" labels or previous owner inscriptions. 100% GUARANTEE! Shipped with delivery confirmation, if you're not satisfied with purchase please return item! Ships via media mail.…

Paperback. Condizione: Very Good. First Edition. Signed on back of the front cover.this copy has a solid tight binding with clean unmarked pages. Signed by Author.

Condizione: new.

Rústica. Condizione: New. Condizione sovraccoperta: Nuevo. 01. El lector encontrará cinco textos, escritos especialmente para el presente volumen, que responden al desafío con el que nos sigue interpelando la escritura de Derrida.Si bien Jacques Derrida es usualmente caracterizado como el gran pensador de la escritura, su obra resulta impensable si no concedemos un lugar central en ella a la lectura. Y aunque suela enfatizarse el consabido esfuerzo de Derrida en sus primeros textos por liberar al significante escrito de su interpretación metafísica, este esfuerzo no termina de entenderse si no se toma en consideración la práctica de lectura que lo hace posible.Acompañados por un prólogo de los editores, el presente volumen está compuesto por cinco textos que analizan el rol de la lectura en el corpus derridiano: ?En los bordes de Althusser?, de Peggy Kamuf, recorre los encuentros textuales entre Derrida y Louis Althusser, con el objetivo central de esclarecer la lectura tardía de Marx por parte de Derrida; Peter Fenves se concentra en la lectura derrididana de Wal ter Benjamin en Fuerza de ley; en ?Derrida, lector de Levinas? Erin Graff-Zivin explora el estatuto ético, político y temporal de la lectura deconstructiva; por su parte, Fabián Ludueña Romandini restituye el rol central que detentan Max Stirner y la fenomenología husserliana en la espectrología política de Derrida; y para conluir, Ronald Mendoza de Jesús estudia la relación entre vida, soberanía y democracia a la luz de las páginas que Derrida consagra a Giorgio AgaGAmben en La bestia y el soberano, entre otros textos derridianos.El lector encontrará aquí cinco textos, escritos especialmente para el presente volumen ?como todos los que integran esta colección?, que responden al desafío con el que nos sigue interpelando la escritura de Derrida. LIBRO.…

Condizione: New.

Condizione: As New. Unread book in perfect condition.

Condizione: New.

Condizione: New.

Condizione: As New. Unread book in perfect condition.

Condizione: New. 2005. 1st Edition. hardcover. . . . . .

Hardback. Condizione: New. Meat has been treated for centuries with rock salt as a means of preservation. However, only one century has passed since the German researchers, Polenske in 1891, Kisshalt in 1899, and Lehmann in 1899, discovered that the active component in the curing process was nitrite. Soon after the role of nitrite as a meat curing agent was revealed, government regulators placed guidelines on the level of nitrite and nitrate permitted for use in cured meat formulations. In the late 1960s and early 1970s, the development of the so-called "nitrite problem" surfaced because of the detection of N-nitrosamines in processed meats. The industry was in an uproar and the issue was of paramount interest to scientists and the public. A major technical advance in the analytical technique for N-nitrosamine detection was achieved when Thermo Electron of Waltham, Massachusetts introduced the thermal energy analyzer (TEA). This unit allowed the screening of a large number of samples for nitrosamine with only a minimum preparation. The role of nitrite in revealing the desired and unique flavor of cured products, perhaps by suppressing the formation of lipid oxidation products was another development in revealing other properties of nitrite. Above all, the antimicrobial role of nitrite, together with salt, had a major influence on the popularity of nitrite/nitrate in food preservation. This book provides a review of the desirable attributes which sodium nitrite confers to meat during processing, as well as drawbacks of nitrite usage, i.e., the presence of N-nitrosoamines. In addition, solutions for the curing of meat without the use of nitrite are presented. An examination of a multicomponent nitrite-free curing system entailing the color, flavor, and microbial protection of such a system is given.…

Condizione: New. 2005. 1st Edition. hardcover. . . . . . Books ship from the US and Ireland.

Hardcover. Condizione: Brand New. 1st edition. 280 pages. 9.00x6.25x0.75 inches. In Stock.

Condizione: New. Provides a review of the desirable attributes, which sodium nitrite confers to meat during processing, as well as drawbacks of nitrite usage - the presence of N-nitrosoamines. In addition, this book also provides solutions for the curing of meat without the.

Condizione: New. pp. vii + 268.

Condizione: New.

Hardback. Condizione: New. Meat has been treated for centuries with rock salt as a means of preservation. However, only one century has passed since the German researchers, Polenske in 1891, Kisshalt in 1899, and Lehmann in 1899, discovered that the active component in the curing process was nitrite. Soon after the role of nitrite as a meat curing agent was revealed, government regulators placed guidelines on the level of nitrite and nitrate permitted for use in cured meat formulations. In the late 1960s and early 1970s, the development of the so-called "nitrite problem" surfaced because of the detection of N-nitrosamines in processed meats. The industry was in an uproar and the issue was of paramount interest to scientists and the public. A major technical advance in the analytical technique for N-nitrosamine detection was achieved when Thermo Electron of Waltham, Massachusetts introduced the thermal energy analyzer (TEA). This unit allowed the screening of a large number of samples for nitrosamine with only a minimum preparation. The role of nitrite in revealing the desired and unique flavor of cured products, perhaps by suppressing the formation of lipid oxidation products was another development in revealing other properties of nitrite. Above all, the antimicrobial role of nitrite, together with salt, had a major influence on the popularity of nitrite/nitrate in food preservation. This book provides a review of the desirable attributes which sodium nitrite confers to meat during processing, as well as drawbacks of nitrite usage, i.e., the presence of N-nitrosoamines. In addition, solutions for the curing of meat without the use of nitrite are presented. An examination of a multicomponent nitrite-free curing system entailing the color, flavor, and microbial protection of such a system is given.…

HRD. Condizione: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

HRD. Condizione: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Hardback. Condizione: New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days.

Condizione: New. Print on Demand pp. vii + 268 Illus. This item is printed on demand.