Meat Market
5 Reasons to Buy Meat Online
The age old tradition of going to meat market with your dad to buy that favorite pork chop for dinner or the full blown turkey for Thanksgiving can well be over by the end of this decade. For with a lot of online wholesale meat portals arriving on the scene, it is but natural that consumers will be opting to buy meat online rather than travel to the meat shop a mile away.
Right from processed meat products to raw but wholesale meat, buying meat online has become as simple as buying a favored pair of T-shirts online. All you need to do is find an authentic dealer, check out the client testimonials for the quality and punctuality of the same and take the plunge!
Let’s check out 5 reasons why you would love to buy meat online than from physical butcher shops:
1. Comfort – Consider this: Instead of beating around in the butcher market for the best gourmet steaks and wholesale meat, you just ‘quick click’ through a handful of portals and place your order. All the while, sipping your coffee – no stench, no sweat! That is what the magic of buying meat online is! And mot of the consumers rate this benefit as one of the strongest points in favor of going online to buy gourmet steaks.
2. Costs – Costs are another factor that may influence you to opt for Westin Gourmet (a premier online meat portal) rather than the neighborhood butcher shop. With online portals, you have the advantage of shopping around for the best deals, as well as looking out for discounts and special offers that are not usually available in the local butcher shop.
3. Varied Catalogues – A wide range of delicacies, including turkey, rare meat products, gourmet steaks, barbeque pork chops and red meat are available at these online portals. This is again a rock-solid reason to opt for the web while buying wholesale meat online.
4. Bulk Buys – When you decide to spring a sudden barbecue grill party for a friend or a hamburger extravaganza for your brother’s graduation party, the local meat shops may not be able to meat your demand for bulk buying of wholesale meat. This is where portals like Westin Gourmet and others come into the picture, and provide a never-ending source to buy wholesale meat from.
5. Organic Meat – Buying meat online has recently got a shot in the arm with the rise in popularity of organic meat products. While the local shops almost never provide proof of the organic quality of the meat concerned, gourmet steaks and wholesale meat online can be as authentically organic as you please!
So while buying wholesale meat was always a part of the bargain since the time the first portal had opened for a virtual butcher shop, it has taken real flight only recently. And for the above stated reasons as well as numerous others, the trend of buying meat online is here to stay.
So if you were looking to have that barbecue party next Sunday, it is time you got online and started looking out for the best butcher and meat shops. It will save you the sweat; and the dollar as well!
About the Author
Thank you for reading this article. For more information on wholesale meat as well as other food related articles, please visit our online butchers
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Everybody Else-Meat Market
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Caprylic acid supplemented in feed reduces Campylobacter jejuni colonization in broiler chickens. $49.99 Campylobacter is one of the most commonly reported bacterial causes of human food-borne illness and epidemiological evidence indicates poultry and poultry products as significant sources of human Campylobacter infection. Reducing Campylobacter carriage in the intestinal tract of poultry would decrease contamination of meat and eggs. Caprylic acid is an 8-carbon fatty acid naturally found in milk and coconut oil. Caprylic acid is a food-grade chemical generally recognized as safe (GRAS) by the United States Food and Drug Administration (FDA), and has been shown to be bactericidal against several microbial pathogens, in vitro. However, it has not been tested in the control of Campylobacter in chickens. A series of studies were conducted to evaluate the ability of caprylic acid to reduce Campylobacter population in chickens. Caprylic acid was prophylactically supplemented for 10 consecutive days at 0.35%, 0.525%, 0.7%, 0.875%, 1.05%, 1.225% and 1.4% in four trials in the feed of 10 day old chickens, and therapeutically at 0.35%, 0.7%, 1.4% and 2.8% in the feed of 15 day old chickens (n= 10 chicks per treatment) in three trials. Chicks were orally challenged with at least 4 x 105 cfu/ml of a five-strain mixture of C. jejuni three days post hatch. When caprylic acid was prophylactically fed to birds for 10 consecutive days, the lower doses were more efficacious against C. jejuni than higher doses. When caprylic acid was therapeutically supplemented for three days prior to sacrifice, all doses were effective; however the 0.7% and 1.4% doses produced the greatest reduction in Campylobacter populations (3.5 to 4.8 log10 cfu) compared to control treatment (8.4 to 8.6 log10 cfu) across trials. When replicate studies were conducted in market age birds (42 days of age) with a similar experimental design, the 0.7% dose also significantly reduced enteric Campylobacter counts compared to control treatment. A follow up study with similar experimental design was carried out to |
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Cooking in America, 1840-1945 $45 This cookbook covers the years 1840 through 1945, a time during which American cookery underwent a full-scale revolution. Gas and electric stoves replaced hearth cookery. Milk products came from commercial dairy farms rather than the family cow. Daily meals were no longer bound by seasons and regions, as canned, bottled, and eventually frozen products flooded the market and trains began to transport produce and meat from one end of the country to the other. During two World Wars and the Great Depression women entered the work force in unprecedented numbers and household servants abandoned low-paying domestic jobs to work in factories. As a result of these monumental changes, American home cooking became irrevocably simplified and cookery skills geared more toward juggling time to comb grocery store shelves for the best and most economical products than toward butchering and preserving an entire animal carcass or pickling fruits and vegetables.This cookbook reflects these changes, with each of the three chapters capturing the home cooking that typified the era. The first chapter covers the pre-industrial period 1840 to 1875; during this time, home cooks knew how to broil, roast, grill, fry, and boil on an open hearth flame and its embers without getting severely injured. They also handled whole sheep carcasses, made gelatin from boiled pigs trotters, grew their own yeast, and prepared their own preserves. The second chapter covers 1876 through 1910, a time when rapid urbanization transformed the United States from an agrarian society into an industrial giant, giving rise to food corporations such as Armour, Swift, Campbell’s, Heinz, and Pillsbury. The mass production and mass marketing of commercial foods began to transform home cooking; meat could be purchased from a local butcher or grocery store and commercial gelatin became widely available. While many cooks still made their own pickles and preserves, commercial varieties multiplied. From 1910 to 1945, the |
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Dial M for Meat Loaf (Sophie Greenway Series #6) $6.99 Ellen Hart,Mass Market Paperback,Series: Sophie Greenway Series 6, English-language edition,Pub by Random House Publishing Group on 10-28-2001 |
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Distant Constellations $7.72 Integrated by poverty, the Cavity is a neighborhood where convenience shopping means a bank flanked by a gun store on one side and a liquor store on the other, where the Muggers (Trojans) live with their “ole ladies” on the first floor of a tenement, the once-guilded La Chambord. The Amazons, five beautiful but large sisters who live upstairs, watch them roar out on their motorcycles every morning to conduct their “business” and challenge the Miseries (Greeks) who camp out in Eighty Acres Park. Mayhem begins when Paris installs his beautiful hostage, Helen of Troy, in the old barbershop. Outrageous events burst forth to a startled audience. Customers and butchers race from Mr. Figlio’s meat market, reel out of the tavern, and stumble from the alleys. Crooks come by for pointers. Seniors hobble and roll down the hill from the Senior Citizens Housing Project to enjoy the entertainment before the police roar in and blast away. The Celestial Coffin Company opens for business. Parts of Distant Constellations have been previously published in North American Review and the Country and Abroad. |
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Flavors of the Mediterranean $9.19 Following his internationally best-selling book on olive oil with chef Jacques Chibois, author Olivier Baussan has teamed up with another talented chef, Jean-Marie Meulien, to give readers recipes full of the sunny tastes and aromas of the Mediterranean tradition. The authors first present the ingredients, condiments, and cooking methods common to the Mediterranean region, before laying out 90 recipes to suit every occasion. Through the different chapters– Seasonal Vegetables, Seafood, Market Produce, Meat and Game, and Garden and Orchard Produce–readers are treated to recipes ranging from olive soup with anchovies and three-pepper caviar to roast peaches with basil and lime-blossom juice. The table is set for unforgettable meals. |
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Flavors of the Mediterranean $3.99 Following his internationally best-selling book on olive oil with chef Jacques Chibois, author Olivier Baussan has teamed up with another talented chef, Jean-Marie Meulien, to give readers recipes full of the sunny tastes and aromas of the Mediterranean tradition. The authors first present the ingredients, condiments, and cooking methods common to the Mediterranean region, before laying out 90 recipes to suit every occasion. Through the different chapters–Seasonal Vegetables, Seafood, Market Produce, Meat and Game, and Garden and Orchard Produce–readers are treated to recipes ranging from olive soup with anchovies and three-pepper caviar to roast peaches with basil and lime-blossom juice. The table is set for unforgettable meals. |
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Food Companies of Finland: Beverage Companies of Finland, Hkscan, Fazer, Valio, Olvi, Laitilan Wirvoitusjuomatehdas, Sinebrychoff, Hartwall $9.16 Purchase includes free access to book updates online and a free trial membership in the publisher’s book club where you can select from more than a million books without charge. Chapters: Beverage Companies of Finland, Hkscan, Fazer, Valio, Olvi, Laitilan Wirvoitusjuomatehdas, Sinebrychoff, Hartwall, Altia, Raisio Group, Chips, Marli. Excerpt: HKScan Oyj (OMX: HKSAV) is a Finnish manufacturer of meat foods and products, but nowadays its product range also includes ready meals and pet foods. It is based in Turku. In the 1990s and 2000s the company – by then known as HK Ruokatalo Oy – targeted the international market, acquiring meat production companies around the Baltic Sea: In Sweden, Poland, Estonia, Latvia and Lithuania – including the Swedish Scan AB in 2007, which resulted to the modern-day name of the company. HK is originally an initialism of Helsingin Kauppiaat (“Helsinki Merchants”), a company that was acquired in 1991 by LSO. HK is the best known brand of the company in its native Finland. Its Finnish subsidiary is still known as HK Ruokatalo Oy (“HK Food House Inc.”). HKScan Oyj is the fifth largest food manufacturer in Europe and a company listed in the Helsinki Stock Exchange. Text in this section is largely based on a translation of the company’s history pageThe history of the company in its current form traces back to the year 1913, when a number of farmers founded the co-operative slaughterhouse of South-Western Finland (“LSO Lounais-Suomen Osuusteurastamo”, or nowadays LSO-Osuuskunta Oy, a subsidiary of HK Ruokatalo responsible for attaining the livestock in Finland). South-Western Finland is the traditional farming and agricultural center of the country because it offers one of the longest agricultural growing seasons. From early on the company was successful in domestic meat wholesales. More local co-operative meat producers joined LSO during the 1960s, 1970s and 1980s. A big reorganization took place in … More: |
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Food Grinding Tools: Quern-Stone $9.8 Purchase includes free access to book updates online and a free trial membership in the publisher’s book club where you can select from more than a million books without charge. Excerpt: Quern-stones are a pair of stone tools for hand grinding a wide variety of materials. The lower, stationary, stone is called a quern, whilst the upper, mobile, stone is called a handstone. They are thought to have originated in Spain 2500 years ago and brought to Britain by Celtic refugees from the Roman invasion of Gaul in the 1st century BC. Revolving querns and handstones display at Cliffe Castle Museum, Keighley.Quern-stones have been used throughout the world to grind materials, the most important of which was usually grain to make flour for bread-making. They were generally replaced by millstones once mechanised forms of milling appeared, particularly the water mill and the windmill, although animals were also used to operate the millstones. However, in many non-Westernised, non-mechanised cultures they are still manufactured and used regularly and have only been replaced in many parts of the world in the last century or so. As well as grain, ethnographic evidence and Mesopotamian texts shows that a wide range of foodstuffs and inorganic materials were processed using stone querns or mortars, including nuts, seeds, fruit, vegetables, herbs, spices, meat, bark, pigments, temper and clay (Wright 1992:87f). Moreover, one study analysing quern-stones noted that a number of querns had traces of arsenic and bismuth, unlike their source rocks, and had levels of antimony which were ten times higher than those of the rocks (Lease et al. 2001:235). They concluded that this was probably due to the use of these querns in the preparation of medicines, cosmetics, dyes or even in the manufacture of alloys. A stack of quern-stones for sale in a market in Haikou, Hainan, China. These quern-stones are only about 30 cm wide.There are however, more surpris… More: |
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Functional Foods: Concept to Product $17.36 From getting optimum nutrition during pregnancy to preventing osteoporosis in the elderly, consumer health consciousness spans all generations. Products like calcium-enriched milk with folic acid, cholesterol-reducing margarine, and energy sports bars are filling the grocery shelves. These “functional foods” are hot items for those concerned about their dietary intake, but do they live up to the claims, or is it just another marketing ploy?Functional Foods: Concept to Product presents step-by-step coverage of the development, from identifying, to testing, to producing, to marketing the products. By examining soft drinks, cereal and baby foods, baked goods, confectionery, dairy products, spreads, meat products, and animal feeds, it discusses modes of functional food operation such as:Vitamin and mineral fortification Cholesterol reduction Dietary Fiber Probiotics, prebiotics, and synbiotics Antioxidants Phytochemicals Herbs and botanicalsFunctional foods are one of the most important and exciting developments in the food industry, opening up a huge new market and transforming the relationship between food, nutrition, and health. However, manufacturers face major challenges in product development, and in substantiating and marketing health claims for this new generation of food products. An essential reference for both the food industry and health professionals, Functional Foods: Concept to Product brings together some of the leading international authorities in the field to address these challenges. |
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Genetic Engineering in Livestock: New Applications and Interdisciplinary Perspectives $79.95 Recently, the first “zoopharming” product has reached market approval: it is a recombinant human protein for medical use that is produced in the milk of transgenic goats. In addition, other transgenic animals, including faster-growing salmon and ”environmentally friendly” pigs with reduced levels of phosphate in their faeces are awaiting regulatory approval. These are only some examples of upcoming applications of genetic engineering in farm animals. Other potential applications include traditional breeding goals such as higher milk or meat yields, leaner meat, and disease resistance. While genetic engineering in livesk opens a huge range of possibilities, it also brings about concerns of safety and justification: does genetic engineering affect animal welfare? Is it safe and morally acceptable to apply genetic engineering to farm animals for the various purposes that are envisaged?It is against this background that the Europäische Akademie GmbH and the Berlin-Brandenburgische Akademie der Wissenschaften addressed the topic of transgenic farm animals in an interdisciplinary symposium in 2007. In these proceedings the following topics are covered: an analysis of the state of the art of the technology and its applications, an introduction to the specific application zoopharming (including its historical industrial development and the market for biopharmaceuticals), an assessment of ethical aspects, and considerations regarding the investigation of animal welfare implications of livesk biotechnology. The proceedings address science, industry, politics and the general public interested in the chances and risks of this upcoming field of biotechnology. |
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Genetic Engineering in Livestock: New Applications and Interdisciplinary Perspectives $79.95 Recently, the first “zoopharming” product has reached market approval: it is a recombinant human protein for medical use that is produced in the milk of transgenic goats. In addition, other transgenic animals, including faster-growing salmon and ”environmentally friendly” pigs with reduced levels of phosphate in their faeces are awaiting regulatory approval. These are only some examples of upcoming applications of genetic engineering in farm animals. Other potential applications include traditional breeding goals such as higher milk or meat yields, leaner meat, and disease resistance. While genetic engineering in livesk opens a huge range of possibilities, it also brings about concerns of safety and justification: does genetic engineering affect animal welfare? Is it safe and morally acceptable to apply genetic engineering to farm animals for the various purposes that are envisaged?It is against this background that the Europäische Akademie GmbH and the Berlin-Brandenburgische Akademie der Wissenschaften addressed the topic of transgenic farm animals in an interdisciplinary symposium in 2007. In these proceedings the following topics are covered: an analysis of the state of the art of the technology and its applications, an introduction to the specific application zoopharming (including its historical industrial development and the market for biopharmaceuticals), an assessment of ethical aspects, and considerations regarding the investigation of animal welfare implications of livesk biotechnology. The proceedings address science, industry, politics and the general public interested in the chances and risks of this upcoming field of biotechnology. |
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Hot, Sour, Salty, Sweet: A Culinary Journey Through Southeast Asia $63 Luminous at dawn and dusk, the Mekong is a river road, a vibrant artery that defines a vast and fascinating region. Here, along the world’s tenth largest river, which rises in Tibet and joins the sea in Vietnam, traditions mingle and exquisite food prevails. Award-winning authors Jeffrey Alford and Naomi Duguid followed the river south, as it flows through the mountain gorges of southern China, to Burma and into Laos and Thailand. For a while the right bank of the river is in Thailand, but then it becomes solely Lao on its way to Cambodia. Only after three thousand miles does it finally enter Vietnam and then the South China Sea. It was during their travels that Alford and Duguid—who ate traditional foods in villages and small towns and learned techniques and ingredients from cooks and market vendors—came to realize that the local cuisines, like those of the Mediterranean, share a distinctive culinary approach: Each cuisine balances, with grace and style, the regional flavor quartet of hot, sour, salty, and sweet. This book, aptly titled, is the result of their journeys. Like Alford and Duguid’s two previous works, Flatbreads and Flavors (“a certifiable publishing event” —Vogue) and Seductions of Rice (“simply stunning”—The New York Times), this book is a glorious combination of travel and taste, presenting enticing recipes in “an odyssey rich in travel anecdote” (National Geographic Traveler). The book’s more than 175 recipes for spicy salsas, welcoming soups, grilled meat salads, and exotic desserts are accompanied by evocative stories about places and people. The recipes and stories are gorgeously illustrated throughout with more than 150 full-color food and travel photographs. In each chapter, from Salsas to Street Foods, Noodles to Desserts, dishes from different cuisines within the region appear side by side: A hearty Lao chicken soup is next to a Vietnamese ginger-chicken |
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How To Raise Rabbits For Food And Fur $35.45 This work first published during World War II for a readership facing meat shortages contains a wealth of information, much of which is still useful and practical today. Extensively illustrated by text and full page photographs, it forms a complete how-to guide that will appeal greatly to farming enthusiasts and historians alike. Contents Include: Rabbit Meat for the Family, Advice to Beginners, Location of the Rabbitry, Choosing a Breed, Breeding, Feeding, Prevention and Treatment of disease, General Management, Judging Rabbits, Preparing Rabbits for Market, Tanning Rabbit Skins, Marketing Meat and Fur and How to Cook Domestic Rabbit Meat. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork. |
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Marinades $8.69 Purchase includes free access to book updates online and a free trial membership in the publisher’s book club where you can select from more than a million books without charge. Excerpt: Barbecue sauce (also abbreviated BBQ sauce) is a liquid flavoring sauce or condiment ranging from watery to very thick consistency. As the name implies, it was created as an accompaniment to barbecued foods. While it can be applied to any food, it usually tops meat after cooking or during barbecuing, grilling, or baking. Traditionally it has been a favored sauce for pork or beef ribs and chicken. It sometimes carries with it a smoky flavor. The ingredients vary, but some commonplace items are tomato paste, vinegar, spices, and sweeteners. These variations are often due to regional traditions and recipes. The precise origin of barbecue sauce is unclear. Some trace it to the end of the 15th century, when Christopher Columbus brought a sauce back from Hispaniola, while others place it at the formation of the first American colonies in the 17th century. References to the substance start occurring in both English and French literature over the next two hundred years. South Carolina mustard sauce, a type of barbecue sauce, can be traced to German settlers in the 18th century. Early cookbooks did not tend to include recipes for barbecue sauce. The first commercially-produced barbecue sauce was made by the Louis Maull co. in 1923, but the first nationally distributed barbecue sauce did not appear until 1951, when Heinz released a product in the United States. Kraft Foods also started making cooking oils with bags of spices attached, supplying another market entrance of barbecue sauce. Different geographical regions have allegiances to their particular styles and variations for barbecue sauce. For example, vinegar and mustard-based barbecue sauces are popular in certain areas of the southern United States, while in Asian countries a ketchup and corn … More: |
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Market Classes And Grades Of Meat $13.58 Hall L. D. (Louis Dixon),Paperback, English-language edition,Pub by BiblioBazaar |
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Market Classes And Grades Of Meat $24.99 Hall L. D. (Louis Dixon),Hardcover, English-language edition,Pub by BiblioBazaar |
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Masaya Department: Municipalities of the Masaya Department, San Juan de Oriente, Masaya, Masaya, Masatepe, Nandasmo, Nindir , Masaya, Niquinomo $9.25 Purchase includes free access to book updates online and a free trial membership in the publisher’s book club where you can select from more than a million books without charge. Chapters: Municipalities of the Masaya Department, San Juan de Oriente, Masaya, Masaya, Masatepe, Nandasmo, Nindirí, Masaya, Niquinomo, La Concepción, Masaya, Catarina, Masaya, Tisma. Excerpt: Masaya – Wikipedia, the free encyclopedia Masaya is located centrally to a large agricultural production region in Nicaragua. Much of the production from the departments of Masaya and Carazo and the surrounding areas is shipped through Masaya on its way north, towards Managua and Leon. Masaya is also a notable industrial center, producing footwear and clothing. Other industries in the city include the processing of fiber and the manufacture of cigars, leather products, soap, and starch. Many of the communities surrounding Masaya produce hardwood and wicker furniture, and there is a neighborhood in Masaya near the lake dedicated to the production of hammocks. Masaya is known as “The Cradle of Nicaraguan Folklore” and is the very heart of Nicaraguan handicrafts. The main market in Masaya and is located next to the central bus station. The market is divided into sections, with each section serving a different need. Aside from unique Nicaraguan products such as hand woven hammocks, embroidered blouses, wood carvings, and hemp weaving the market is very diverse. An entire section of the market is dedicated to selling electronic devices and clothing, while another area is reserved for raw meat. Everything is available in the market from hardware and beauty supplies to produce from the surrounding area. Masaya Market CastleThe Mercardo de Artesanias (Craft Market) is located inside what used to be the “mercado viejo” (old market), a 1900s structure that is located near the center of the city and a couple of blocks away from the general population market. These market … More: |
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Meat Analogue $54.44 High Quality Content by WIKIPEDIA articles! A meat analogue, also called a meat substitute, mock meat, faux meat, or imitation meat, approximates the aesthetic qualities (primarily texture, flavor, and appearance) and/or chemical characteristics of specific types of meat. Generally, meat analogue is understood to mean a food made from non-meats, sometimes without other animal products such as dairy. The market for meat imitations includes vegetarians, vegans, non-vegetarians seeking to reduce their meat consumption for health or ethical reasons, and people following religious dietary laws, such as Kashrut or Halal. Buddhist cuisine features the oldest known use of meat analogues. |
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Meat Market Deli Start Up Sample Business Plan! $9.99 Welcome To YOUR New Business!We’ve taken the guess work out of starting your own business with our PROVEN industry specific sample business plans ready for immediate INSTANT download! It’s easy, simply purchase one of our proven plans, download it to your PC or kindle, and edit in your personal information! Within minutes you have a professional business plan ready for lenders’!All of our sample plans meet & exceed lender, investor, SBA, and grant agency requirements because they ALL follow the only government approved outline for submitting a business plan!Every one of our listed plans has already been used and received funding! NOW is the perfect time to download your industry specific plan and open the doors to your new business TODAY!SO TELL ME ABOUT THE PLAN…This business plan (just like all the other ones we have for sale) is COMPLETE. High-lighting all 7 sections and following the government approved outline for submitting a business plan for funding. NOTHING has been held back or left out of this plan! We want you to follow this same format to get your business up and running WITHOUT all the hours of planning… saving you TIME & MONEY to worry about other issues in forming your business! We are here to help you succeed!! Offering the most complete plan anywhere on the web. Our business plans are the successful written documents that lender’s are looking for! Here’s a break down of the 7 chapters…. – Executive Summary: This section covers and high lights the important features of the rest of the business plan. A brief general summary lenders are looking for to get a general feel of your plan and what it is you are looking to achieve.-Products & Services: The Product & Services section gives details of the business services offered. The N.A.I.C.S. code, Hours of Operation, Accepted Payments, |
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Meat Market/Meat Market 2 $29.99 DVD – Uncensored,SUB ROSA STUDIOS, Running Time: 02:50:00 ***Usually ships within 24 hours*** 20110920110010913 |
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Meat Market: Animals, Ethics, and Money $14.95 Erik Marcus,Paperback, English-language edition,Pub by Brio Press |
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Meat Market: Female Flesh Under Capitalism $9.99 Laurie Penny,NOOK Book (eBook), English-language edition,Pub by O-Books on 04-29-2011 |
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Meat Market: Inside the Smash-Mouth World of College Football Recruiting $24.95 Bruce Feldman,Hardcover, English-language edition,Pub by Random House Publishing Group |
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Meat Market: Inside the Smash-Mouth World of College Football Recruiting $16 Bruce Feldman,Paperback, English-language edition,Pub by Random House Publishing Group on 10-14-2008 |
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Meat Preservation $94.95 Meat Preservation is written as an integrated and all-encompassing text that includes historical aspects and trends, discussion of basic background information, the evaluation and status of techniques and procedures, and treatments of potential future developments. The latter are particularly important because based on consumer desires, there is a definite trend developing to produce and market meat and meat products that have been subjected to a lesser degree of preservation, yet appear to be fresh and more healthful. Today, there is an intense interest to produce the safest meat possible. The overriding theme of Meat Preservation, provides the understanding of the science of meat and discussion for using known technologies to achieve the goal of safe meat of high quality. Prof. Cassens has gathered information on the preservation of meat from many sources, and organized the material of this important subject in a highly readable form. Proper preservation of meat is important to prevent economic loss due to spoilage, and to prevent the transmission of foodborne illness. To make the text flow smoothly, references are not cited directly, but are given as general sources. Meat Preservation will be useful for undergraduates, and also valuable to workers and researchers in meat and animal science, food scientists and technologists, and anyone interested in the preservation of meat and meat products. |
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Miranda Elliot, Or, The Voice Of The Spirit $16.28 Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free.This is an OCR edition with typos.Excerpt from book:”There is my talisman, dear Anna,” said Helen, rising; ” my mother’s voice always rings in my heart like a silver bell; but remember, we meet again this afternoon.” And she darted away through the yard, and across the green street, like a spirit of light, as she was to all who knew her. CHAPTER VI. A Merry peal rings out from the village bell. Quick, hearty, and vigorous the impetus that gives it life, animation, and voice. Soon, the streets teem with young, throbbing life, hastening onward to the school-room. Girls with books, and bonneted. Boys with hats or without them—running or walking, talking as intent on some lesson, parsing or algebra—history or geometry—the head of the class increases in interest to their expectant minds. They hurry on like the flitting hours of time, and they all tend to one point, the Academy. The boy who rings the bell looks on gayly at the scene— auburn curls cluster around his fair, open brow; dark, hazel eyes watch the passing groups as they go near by, or pass in perspective before him. He stands directly under the cupola of the small market- house, on a large block, sawed from the body of a dead live- oak. This serves two purposes—as a stand for bell-ringers and a place for cutting up meat. Simplicity ! thy dwelling-place is found in village life, away from the great gathering places of mankind ! “Necessity has no law,” says the sensualist, who has adapted his tastes to the excitement of art, and who covers up necessity—realnecessity—under a mass of spices, and condiments, and works of virtu, till necessity has no meaning, and wantno end—cents merge into dollars—dollars into hundreds— hundreds into thousands, till his fancy becomes one large tree, whose branches extend to every side, laden |
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Municipalities of the Masaya Department: Masaya, San Juan de Oriente, Masaya, Masaya, Masatepe, Nandasmo, Nindir , Masaya, Niquinomo $9.05 Purchase includes free access to book updates online and a free trial membership in the publisher’s book club where you can select from more than a million books without charge. Chapters: Masaya, San Juan de Oriente, Masaya, Masaya, Masatepe, Nandasmo, Nindirí, Masaya, Niquinomo, La Concepción, Masaya, Catarina, Masaya, Tisma. Excerpt: Masaya – Wikipedia, the free encyclopedia Masaya is located centrally to a large agricultural production region in Nicaragua. Much of the production from the departments of Masaya and Carazo and the surrounding areas is shipped through Masaya on its way north, towards Managua and Leon. Masaya is also a notable industrial center, producing footwear and clothing. Other industries in the city include the processing of fiber and the manufacture of cigars, leather products, soap, and starch. Many of the communities surrounding Masaya produce hardwood and wicker furniture, and there is a neighborhood in Masaya near the lake dedicated to the production of hammocks. Masaya is known as “The Cradle of Nicaraguan Folklore” and is the very heart of Nicaraguan handicrafts. The main market in Masaya and is located next to the central bus station. The market is divided into sections, with each section serving a different need. Aside from unique Nicaraguan products such as hand woven hammocks, embroidered blouses, wood carvings, and hemp weaving the market is very diverse. An entire section of the market is dedicated to selling electronic devices and clothing, while another area is reserved for raw meat. Everything is available in the market from hardware and beauty supplies to produce from the surrounding area. Masaya Market CastleThe Mercardo de Artesanias (Craft Market) is located inside what used to be the “mercado viejo” (old market), a 1900s structure that is located near the center of the city and a couple of blocks away from the general population market. These market has been revitalized and set as a… More: |
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Naha, Okinawa $59.43 High Quality Content by WIKIPEDIA articles! Central Naha consists of the Palette Kumoji shopping mall, the Okinawa Prefecture Office, Naha City Hall, and many banks and corporations, located at the west end of Kokusai-dōri, the city’s main street. Kokusai-dōri boasts a mile (1.6 km) long stretch of stores, restaurants and bars. Kokusai-dōri ends at the main bus terminal in Okinawa, and is served by several stations along the Okinawa Monorail, the only train system in the prefecture. Spurring off from Kokusai-dōri is the covered Heiwa-dōri Shopping Arcade and Makishi Public Market, a massive shōtengai filled with fresh fish, meat, and produce stands, restaurants, tourist goods shops, and liquor shops. Just outside the market area is the neighborhood of Tsuboya, which was once a major center of ceramic production (see Tsuboya-yaki). |
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Old links in a new chain: The unlikely resilience of corner stores in Bogota, Colombia. $49.99 This study is an attempt to explain why small, family-run neighborhood stores continue to dominate the food market in Bogota. Driven by the expansion of transnational chains, a ’supermarket revolution’ has swept throughout the Third World, transforming food production and retailing. Colombia has been no exception. Supermarkets have grown considerably over the last fifteen years, and now control half of the food market share. Yet the expected demise of traditional retailers never materialized: in Bogota, more than one hundred thousand tiendas de barrio are the keystone of food provisioning for the vast majority of the poor. My central argument is that these stores persist because they are part of—rather than obstacles to—market modernization. Through the development of elaborate delivery systems, the food industry has put mom-n-pop stores at the center of its distribution strategy. The role of neighborhood stores varies across different commodities. I examined comparatively the supply chains of fruits and vegetables, beef, rice, and processed foods to identify patterns of production, distribution and retailing. Perishables are traded largely in spot-markets dominated by traditional wholesalers. Neighborhood store owners buy cheap, low-quality produce and meat at these wholesale markets thus transferring low prices to consumers. Processed goods (dairy, soft drinks, cooking oil and rice) are part of much more vertically integrated chains in which the industrial link plays the leading role. My key finding is that food industries, seeking to offset their weak bargaining position against supermarkets, strengthened their links to traditional retailers. The financial resources needed to attend to such an atomized universe are considerable, but they have allowed food processors to position their brands and attend their customers’ demand for small quantities and low prices. These findings question assumptions that food systems evolve in any predictable fashion. In |
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People From Bismarck, North Dakota $20.68 Purchase includes free access to book updates online and a free trial membership in the publisher’s book club where you can select from more than a million books without charge. Chapters: Kent Conrad, Annella Zervas, Brooks Bollinger, Jack Patera, Mark Kellogg, John Hoeven, Ed Schafer, Weston Dressler, Leslie Bibb, Gan Mcgee, Paul Moser, Virgil Hill, Paul J. Register, Molly Wood, Matt Freije, Becky Fischer, Scott Fankhouser, Jeffrey Fowler, Greg Eslinger, Jack Dunham, Neil Churchill, Sam Aanestad, Gary Cederstrom, Jeremiah Palecek, Dan Williamson, Mike Peluso, Chrissa Miller, Bruce Van Sickle, Monica Hannan, Stanley Ross, Lance Kramer, Andrew Vasquez, Carol Ronning Kapsner, John Warford, Carmen Berg, Rich Karlgaard. Excerpt: Andrew Vasquez is a Native American flute player of the Apache tribe . He has released four albums to date: Vasquez , the award winning Wind River , V3: An American Indian , and Togo , all released by Makoché Records. His career in entertainment began as a solo Northern Style Traditional dancer with the New York based American Indian Dance Theater from 1986 to 1991. While on tour, he traded for his first flute, and he began to play and soon to create original compositions. Andrew and his wife Myra currently reside in Bismarck , North Dakota with their family. They have four children and two grandchildren. Awards A hyperlinked version of this chapter is at The Servant of God Sister Mary Annella Zervas (born April 7, 1900, Moorhead, Minnesota died August 16, 1926) was an American Benedictine nun who died after a three year battle with the skin disease Pityriasis rubra pilaris . She is known for the most part simply as “Sister Annella”. Early life Anna Cordelia Zervas was born in Moorhead, Minnesota . Her father, Hubert Zervas, a German immigrant from the village of Immekeppel, Prussia , was a butcher and ran a local meat market. Her mother, Emma Levitre Zervas, was born in Saint-Théodore-d’Acton, Quebec . Anna was |
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Rana, Norway: Mo I Rana, Raudvatnet, Selfors, National Library of Norway, Mo I Rana Airport, R ssvoll, Vikafestivalen, Andfiskvatnet, S r-Rana $9.8 Purchase includes free access to book updates online and a free trial membership in the publisher’s book club where you can select from more than a million books without charge. Chapters: Mo I Rana, Raudvatnet, Selfors, National Library of Norway, Mo I Rana Airport, Røssvoll, Vikafestivalen, Andfiskvatnet, Sør-Rana, Nord-Rana. Excerpt: Mo i Rana – Wikipedia, the free encyclopedia From the end of the Second World War until the early 1990s, Mo i Rana, with the town’s steel mill as its cornerstone, was dependent upon heavy industry. Norsk Jernverk employed approximately 4,500 of the 25,000 town’s inhabitants around 1978. Following the decline of heavy industry, new service industries have now grown in the town. The town is located on the Nordlandsbanen railway line in addition to being served by Mo i Rana Airport, Røssvoll. Mo i Rana houses a division of the National Library of Norway. The name “Mo” comes from an old farm that was situated near the modern town. The name of the farm comes from the Norse Móar, which means sand or grass lowland. The name Rana probably comes from Norse too. Rana means quick or fast, probably because the fast water flow in the fjord outside town. The town was an old trade centre in Helgeland. Farmers have lived in the area since the Iron Age. Mining, building boats (Nordlands boats), and hunting/fishing used to be the main ways of life. Starting the summer 1730, there was a Sámi market in town. The market was held on the main church grounds until 1810. In 1860, wholesale merchant L.A. Meyer started a trade center, on licence from the royal authority. Meyer traded flour, herring and tobacco, reindeer meat, skins and venison with the Swedes. The trade with Sweden increased. The municipality is rich on iron ores, and water-power to produce power. This was very important in industry development. Dunderland Iron Ore Company (1902-1947) established the first mines in Mo i Rana. Rana Gruber |
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Social Duties From The Christian Point Of View $21.05 Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free.This is an OCR edition with typos.Excerpt from book:CHAPTER III SOCIAL DUTIES RELATING TO MATERIAL CONDITIONS OF FAMILY LIFE In the first chapter we considered the objects of social life in general, and we have seen that human beings cannot advance in culture without a sufficient supply of food, clothing, and other goods necessary to maintain the body. We are now to take up these material conditions of the higher life and discover how a community ought to act in relation to these facts. I. THE MINIMUM STANDARD OF SOCIAL DUTY There is a very common and traditional belief that the income of a family of a workingman should be measured by what its bread-winner can earn in the competitive labor market. The “law of supply and demand” which actually fixes wages like the price of wheat or meat, is treated as a part of the moral law, the will of God, or the decision of fate, and any attempt to seek any other basis is regarded as a foolish and futile struggle with dark destiny, or as an impious attempt to circumvent Providence. Stripped of all ornament, this theory means that whatever is, is right. This belief is rarely questioned among those who are successful, and the prosperous are inclined to seekin vice or idleness the only sources of failure to provide support. If a laborer cannot earn income enough to give his family decent means of subsistence, he is despised or pitied for his weakness, or coldly rebuked for his incompetence or wrongdoing. Job on his heap of ashes still finds himself surrounded with “comforters” who have a ready explanation ofextreme poverty in sin. If the wages which are actually paid as a result of the competition of employers and employees with each other in the labor market are the proper measure of what ought to be paid, then we have no right to inquire further for social duty; the “going rate” is t |
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Soldiering And Scribbling A Series Of Sketches $43.95 1872. Forbes, a brilliant war correspondent, spent his later years in literary work. This volume contains a collection of his essays including: A Penny a Day; At the Christmas Cattle-Market; Soldiers’ Wives; In a Military Prison; German War Prayers; Flogged; A Sunday Afternoon at Guy’s; Butcher Jack’s Story; Bummarees; A Deserter’s Story; Lions and Lion-taming; Cat’s-meat; Army Crimes and Punishment; The Story of the Megaera; A March on Brighton; Furs; Christmas in a Cavalry Regiment; Christmas in the Foreposts, 1870; Workhouse and Christmas Depravity, 1871; and Christmas among the Beggars. See other titles by this author available from Kessinger Publishing. |
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Soy Applications in Food $189.95 Soy is prized by the food industry for both its versatility and the major role it plays in food functionality. However there is currently a limited amount of information that explains soy’s full potential in food applicability. Soy Applications in Food provides insight into the different types of soy ingredients available for consumption and details the processing conditions required for their successful application in food.Comprehensive and complete, the book offers a wealth of information about soy health benefits, the current soy food market, and the processing of soybeans into different soy ingredients. It discusses the use of soy protein in baked goods, pasta, cereal, meat products, and food bars. The book also addresses how to process soybeans into soy milk, soy beverages, and textured soy protein; how to select identity-preserved soybeans for various food applications; how to overcome the “beany” flavor of some soy products; and how soy protein is fulfilling the need for protein in underdeveloped countries. Featuring contributions from industry experts with years of experience in the field, Soy Applications in Food is a valuable resource for obtaining information on the technical and practical applications of soy ingredients. |
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Starch Companies $9.34 Purchase includes free access to book updates online and a free trial membership in the publisher’s book club where you can select from more than a million books without charge. Excerpt: Cargill, Incorporated is a privately held, multinational corporation, and is based in suburban Minneapolis, Minnesota in the United States. It was founded in 1865, and has grown into the country’s largest privately held corporation (in terms of revenue). Were it a publicly held company, it would rank in the top 10 companies in the Fortune 500. Cargill’s business activities include purchasing, processing, and distributing grain and other agricultural commodities, and the manufacture and sale of livestock feed and ingredients for processed foods and pharmaceuticals. It also operates a large financial services arm, which manages financial risks in the commodity markets for the company. In 2003 it split out a portion of its financial operations into a hedge fund called Black River Asset Management, with about $10 billion of assets and liabilities. It owns 2/3 of the shares of The Mosaic Company, one of the world’s leading producers and marketers of concentrated phosphate and potash crop nutrients. Currently the largest privately owned company in the United States, Cargill declared revenues of $116.6 billion USD, and earnings of $3.33 billion USD in the 2009 fiscal year. Employing over 160,000 employees at 1,100 locations in 67 countries, it is responsible for 25 percent of all United States grain exports. The company also supplies approximately 22 percent of the United States domestic meat market, exporting more product from Argentina than any other company and is the largest poultry producer in Thailand. All of the eggs used in McDonald’s restaurants in the United States pass through Cargill’s plants. It is the only producer of Alberger process salt in the U.S.A., which is highly prized in the fast and prepared food industries. It operates a uni… More: |
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Tesco Vee – Gonzo-Hate-Vibe CD $11.65 After the Meatmen broke up, lead Meat Tesco Vee formed this little group featuring members of Washington DC’s Black Market Baby. They released a bunch of rare 7″ records and one album, Gonzo Hate V… |
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The Price of Butcher’s Meat (Dalziel and Pascoe Series #23) $7.99 Reginald Hill,Mass Market Paperback – Reprint,Series: Dalziel and Pascoe Series 23, English-language edition,Pub by HarperCollins Publishers on 10-27-2009 |
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The Stranger In America $45.75 Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free.This is an OCR edition with typos.Excerpt from book:LETTERS), LETTER I. So you wish me, my dear friend, to write a whole ” series of letters.” Why, you seem to have studied with the Franciscans, with whom ” begging boldly ” is constitutional. ” Vadatis pro eleemosyna confident er,” says their founder and saint in the constitution of the order. And on what shall I write? On the United States? You give me a subject as vast as their territory, and surely you do not wish a series of letters running through six volumes as big and heavy as a novel of old! Besides a book of that size would be quite out of season. Nowadays every thing, even commentaries on a code, must be twelve-moed out to the public. Nay, this diminutive size is too troublesome for many, may I say for most, people? They require their intellectual dishes to be chopped and minced into a newspaper pie. ” Sir,” said an old and thoroughly experienced editor lately to me, ” an article, calculated for being read, ought never to exceed half a column,” and he knows the palate of the public as well as any man in the meat or fruit market . Were I to write a history of modern civilization, I should follow the most philosophical rule, by making ” Go and beg boldly.”—Editor, my division into periods according to striking manifestations of powerful and characteristic principles. I would call one of the great divisions the period of folios; the time when controversialists knew of no more poisonous arrow to bury in the heart of their opponent, than to remind him that he had written but a quarto! See D’Israeli’s Curiosities, where he speaks of Nominalists. This huge folio age might go down to Cartesius or thereabouts. Whatever was the subject, folio was the requisite form. Next is the epoch of quartos and the dawn of’newspapers—small and single leaves, half of the first |
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The Wonderful History Of Virgilius The Sorcerer Of Rome $17.75 Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free.This is an OCR edition with typos.Excerpt from book:CHAPTER X. ” Ovo mira novo sic ovo non Tuber ovo Dorica castra cluens Tutor Temerare tiraeto.” (Enigma of fourteenth century). ” O sommo vate, quanto mal facesti A venir qui; non t’era me’ morire A Pietola cola dove nacesti Quando la mosca, per 1′altre fuggire In tal loco ponesti Ov’ ogni vespa doveria venire A punger quei che su n£ boschi stanne.” Great prophet-poet, how wast thou mistaken In coming hither ; better sure to die In Pietola, where thou to life didst waken, Than in such place to mount the fateful fly, Which by its kindred truly is forsaken, But whither every wasp may freely come To drive its sting in woodland wand’rers home. Now when Virgilius had thus carried away the Soldan’s daughter from Rome to Babylon, he cherished her with tender care, for truly she was the loveliest creature ever seen, and desiring in his fond affection to dower her richly from his great possessions by sea and land, he built for her a city whose foundations stood upon eggs buried away down in the depths of the sea. In this city Virgilius built a square castletower, and upon its roof he set a rod of iron, and across the rod he laid a bottle, and on the bottle he placed an egg, and from the egg there hung by a chain fastened to its stem an apple, which hangs there to this day, and which no man may disturb; and when the egg shakes the city quakes, and when the egg shall be broken the city shall be destroyed. Virgilius built likewise a market for his city, and in one of its walls he inserted a piece of meat which possessed the virtue of keeping all provisions brought within the market fresh for the space of six weeks. At the great gate of the city, moreover, he made a causeway, curiously paved, and beneath it he banished and shut up all hurtful reptiles and insects, insom… |
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The Wonderful History Of Virgilius The Sorcerer Of Rome $11.67 Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free.This is an OCR edition with typos.Excerpt from book:CHAPTER X. ” Ovo mira novo sic ovo non Tuber ovo Dorica castra cluens Tutor Temerare tiraeto.” (Enigma of fourteenth century). ” O sommo vate, quanto mal facesti A venir qui; non t’era me’ morire A Pietola cola dove nacesti Quando la mosca, per 1′altre fuggire In tal loco ponesti Ov’ ogni vespa doveria venire A punger quei che su n£ boschi stanne.” Great prophet-poet, how wast thou mistaken In coming hither ; better sure to die In Pietola, where thou to life didst waken, Than in such place to mount the fateful fly, Which by its kindred truly is forsaken, But whither every wasp may freely come To drive its sting in woodland wand’rers home. Now when Virgilius had thus carried away the Soldan’s daughter from Rome to Babylon, he cherished her with tender care, for truly she was the loveliest creature ever seen, and desiring in his fond affection to dower her richly from his great possessions by sea and land, he built for her a city whose foundations stood upon eggs buried away down in the depths of the sea. In this city Virgilius built a square castletower, and upon its roof he set a rod of iron, and across the rod he laid a bottle, and on the bottle he placed an egg, and from the egg there hung by a chain fastened to its stem an apple, which hangs there to this day, and which no man may disturb; and when the egg shakes the city quakes, and when the egg shall be broken the city shall be destroyed. Virgilius built likewise a market for his city, and in one of its walls he inserted a piece of meat which possessed the virtue of keeping all provisions brought within the market fresh for the space of six weeks. At the great gate of the city, moreover, he made a causeway, curiously paved, and beneath it he banished and shut up all hurtful reptiles and insects, insom… |
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The impact of the Common External Tariff on Jamaica’s beef sector. $49.99 In the context of liberalization of international trade, the governments of CARICOM countries implemented a policy of a phased reduction of the Common External Tariff (CET) in 1991. This policy has been blamed for causing a contraction in the domestic beef sector in Jamaica. This thesis investigates the trade dynamics of the Jamaican beef sector with respect to the world market. The prime focus was to determine what impact, if any, the phased reduction of the CET had on meat import demand and the output of the Jamaican beef sector. It also sought to identify the most effective policy alternatives to increase the competitiveness of the local beef industry. Using time series data from 1979 to 2005, demand and supply equations were estimated using Seemingly Unrelated Regression to test for structural changes through the use of dummy variables. The analysis revealed that there is substitutability between imported meats and domestic beef, and a statistical significance of the policy change for imported meat. Furthermore, the short term supply response of domestic beef with respect to its own price was inelastic and became more inelastic after the policy change. A welfare analysis conducted on an alternative tariff regime (assuming a 30% increase in tariff), showed a net loss in social welfare. |
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Tnuva $67 High Quality Content by WIKIPEDIA articles! Tnuva, or Tenuvah, (Hebrew: ???•?’?”‎, fruit or produce) is a cooperative (co-op) in Israel specializing in milk and dairy products. The 620 members of the cooperative are made up a large number of kibbutzim (or collective farms) and moshavim (or agricultural communities) in Israel. Tnuva is the largest dairy products manufacturer in Israel; its sales account for 70% of the country’s dairy market as well as sales of meat, eggs and packaged food. Tnuva Central Cooperative for the Marketing of Agricultural Produce in Israel Ltd. was created in 1926, following a decision by kibbutz-movement leaders to make cooperatives to distribute and export several types of food products. Tnuva was created as a result but at first only delivered regular milk for drinking. It expanded to cover other dairy products in the 1930s. |
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Utilization of poultry byproducts as protein sources in ruminant diets. $108 Production of market-ready poultry products results in co-production of millions of tons of wastes. Some, such as poultry litter, poultry by-product meal, and feather meal, are well known and have high acceptance. Others, like spent laying hens and dissolved air flotation skimmings, are less well known and therefore may not be utilized to their full potential. Our research demonstrated that spent laying hens can be mechanically deboned to yield a soft tissue fraction (66% of carcass weight) which could be valuable as a monogastric feedstuff. It also produced a hard tissue fraction (largely feathers and bones and 34% of carcass weight) which could be further processed into a proteinaceous meal for ruminant feeds. Steam hydrolysis of the hard tissue improved pepsin digestibility from 74 to 85%. True amino acid digestibility in the hydrolyzed hard tissue averaged 77% (SEM = 1.9%). Subsequent keratinase enzyme addition did not improve either pepsin or true amino acid digestibility beyond levels achieved by steam hydrolysis (P > 0.10). Co-extrusion of the steam hydrolyzed hard tissue with soybean hulls resulted in feather-bone meal (FBM) which had handling characteristics similar to those of soybean hulls; contained 94% dry matter, 23% protein, 55% neutral detergent fiber, and 7% fat; and which was well accepted when incorporated into concentrate pellets for meat goats to provide up to 60% of added nitrogen. Animals which received FBM in place of a portion of the traditional protein source, soybean meal, had a tendency for higher dry matter intake (703, 710, 673, and 779 g/d intake for 0, 20, 40, or 60% FBM substitution, respectively; P = 0.11) and had higher nitrogen retention than control goats (2.2, 1.4, 2.1, 2.5g N/d for 0, 20, 40, and 60% FBM substitution, respectively; P = 0.06). Dissolved air flotation skimmings (90% water, 6% fat, and 4% non-fat solids) are a product of waste water treatment in poultry processing facilities. Partial fat extraction and |
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Wall Street Meat: My Narrow Escape from the Stock Market Grinder $9.99 Andy Kessler,NOOKbook (eBook), English-language edition,Pub by HarperCollins Publishers |
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Wall Street Meat: My Narrow Escape from the Stock Market Grinder $13.99 Andy Kessler,Paperback – First HarperBusiness Paperback Edition, Edition: 1, English-language edition,Pub by HarperCollins Publishers on 01-06-2004 |