Search results for "Commercial"

showing 10 items of 973 documents

I poteri dei creditori nella procedura tedesca di riorganizzazione.

2006

Diritto fallimentare tedescoSettore IUS/04 - Diritto Commerciale
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Note minime in tema di rapporti fra disciplina fallimentare e normativa antiracket/antiusura.

2010

Diritto fallimentareNormativa antiracketNormativa antiusuraSettore IUS/04 - Diritto Commerciale
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Le società: le società di capitali - Vol. II

2017

The text offers a systematic reconstruction of Italian company law.

Diritto società di capitaliSettore IUS/04 - Diritto Commerciale
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Le società: le società in generale: le società di persone - Vol.I

2015

The text offers a systematic institutional reconstruction of the general provisions of companies and partnerships

Diritto società società di personeSettore IUS/04 - Diritto Commerciale
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Evaluation of the Fermentation Dynamics of Commercial Baker’s Yeast in Presence of Pistachio Powder to Produce Lysine-Enriched Breads

2019

The present work was carried out to evaluate the microbiological, physicochemical, and sensory characteristics of fortified pistachio breads. Pistachio powder (5% w/w) was added to flour or semolina and fermented by a commercial baker’s yeast (Saccharomyces cerevisiae). Pistachio powder did not influence the biological leavening of the doughs. The kinetics of pH and total titratable acidity (TTA) during dough fermentation showed that the leavening process occurred similarly for all trials. The concentration of yeasts increased during fermentation and reached levels of 108 CFU/g after 2 h. Pistachio powder decreased the height and softness of the final breads and increased cell density…

Dough fermentationlcsh:TP500-660lysinebiologyChemistrybiological leaveningdigestive oral and skin physiologyLysineSaccharomyces cerevisiaefood and beveragesTitratable acidPlant Sciencelcsh:Fermentation industries. Beverages. Alcoholbiology.organism_classificationBiochemistry Genetics and Molecular Biology (miscellaneous)Yeastbread fortificationcommercial baker’s yeastCell densityFermentationFood sciencepistachio powderSettore AGR/16 - Microbiologia AgrariaFood ScienceLeavening agentFermentation
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The contribution of the United Nations Commission on International Trade Law (UNCITRAL) to the Harmonization and Unification of International Trade L…

2014

The United Nations Commission on International Trade Law (UNCITRAL) is recognized as the core legal body of the United Nations system in the field of international trade law, and has a mandate from the UN General Assembly to harmonize, modernize and coordinate rules on international business. Since its inception over forty-five years ago, UNCITRAL has continued to pursue these aims in the key areas of international trade law such as international commercial arbitration and conciliation, international sales of goods and related transactions, security interests, international payments, international transport of goods, electronic commerce, procurement and infrastructure development. By adopti…

Droit commercial international[SHS.DROIT] Humanities and Social Sciences/LawHarmonizationHarmonisationCoordinationNormative actionCNUDCIUniformisationUNCITRALCompétence normativeInternational trade lawModernization
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Première victoire pour Yuka !

2023

Observations sous Aix-en-Provence, ch. 3-1, 8 déc. 2022, no 2022/354 - Qualification de la décision : Importante

Dénigrement[SHS.DROIT] Humanities and Social Sciences/LawReseaux et CommunicationPratique commerciale déloyaleConcurrencePratique commerciale trompeuse
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Prestiti in ECU e risoluzione per eccessiva onerosità sopravvenuta

1997

ECUSettore IUS/04 - Diritto Commercialeprestitirisoluzione
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La nature juridique des règlements sportifs à objet commercial

1999

International audience; (à propos de l'affaire Adidas c/ Ligue nationale de football)

EDUCATION PHYSIQUE ET SPORTS[SHS.DROIT]Humanities and Social Sciences/LawFédération sportive[SHS.DROIT] Humanities and Social Sciences/LawPrérogative de puissance publiqueRèglement sportif à objet commercialNature juridique
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Lectura participativa en red en la formación de maestros/as #pedagogiaUV19

2020

[EN] This article describes the results of a Teaching Innovation experience approved by the Vice-Principal Office for Occupation and Training Programs at the University of Valencia (UV-SFPIE_PID19-1095891). This project was executed in the first semester of the academic year 2019-2020 within the framework of the General Didactics subject of the degrees of Early Childhood Education and Primary School Education of the Faculty of Teaching at the University of Valencia. The main objective of the project was to create a space for critical, open, participatory and global debate on classical pedagogical ideas (Dewey, Montessori, Freinet and Freire) that would allow improving the pedagogical traini…

Early childhood educationLectura participativaTwitter050801 communication & media studiesSpace (commercial competition)Common spaceEducationinteracciónformación de profesoresred socialParticipatory reading0508 media and communicationsPedagogyTeaching innovationFormación inicial de profesoradoSchool educationInternetAcademic yearShared readingmestres05 social sciencesDidactics050301 educationCitizen journalismSubject (documents)General MedicineDidácticaLInnovación docenteTeacher initial traininginnovación pedagógicaPsychology0503 educationREDU. Revista de Docencia Universitaria
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