Hungry Corporations: Transnational Biotech Companies Colonize the Food Chain Год выпуска: 0Автор: Helena Paul, Ricarda A. Steinbrecher, Lucy Michaels, Devlin KuyekИздательство: Страниц: 0ISBN: 1842773011Описание This book is about the growing dominance of transnational corporations over many aspects of our lives, from executive super-pay to private sector pension funds. The authors of this book look at the hi-tech agro-chemical and genetic engineering companies that now dominate the food chain. In this detailed account, they show how a handful of companies have accelerated the industrialization of agriculture; penetrated the previously independent world of scholarly research; manipulated public opinion, andmore.
Похожие книги
Hardy Green. The Company Town: The Industrial Edens and Satanic Mills That Shaped the American Economy. – М.: , 2012. – 444 с. Sharon L. Fullen. The Food Service Professionals Guide To: Controlling Restaurant & Food Service Labor costs. – М.: , 0. – 0 с. Helena Paul, Ricarda A. Steinbrecher, Lucy Michaels, Devlin Kuyek. Hungry Corporations: Transnational Biotech Companies Colonize the Food Chain. – М.: , 0. – 0 с. Joseph J. Romm. Cool Companies: How the Best Businesses Boost Profits and Productivity by Cutting Greenhouse Gas Emissions. – М.: , 0. – 0 с. Kathryn Ziewitz, June Wiaz. Green Empire: The St. Joe Company and the Remaking of Florida's Panhandle. – М.: , 0. – 0 с. Elizabeth Godsmark. The Food Service Professionals Guide to Controlling Liquor Wine, & Beverage Costs. – М.: Atlantic Publishing Group, Inc., 2003. – 144 с. Douglas R. Brown. The Food Service Professionals Guide To: Controlling Restaurant & Food Service Food Costs. – М.: , 0. – 0 с. Jennifer Hudson Taylor, Douglas R. Brown, Jennifer Taylor. The Food Service Professionals Guide To: Building Restaurant Profits: How To Ensure Maximum Results. – М.: , 0. – 0 с. Ludger Pries. New Transnational Social Spaces: International Migration and Transnational Companies in the Early Twenty-first Century (Transnationalism). – М.: , 0. – 0 с. Douglas R. Brown. The Food Service Professional Guide To Series: All Fifteen Books In The Series. – М.: , 0. – 0 с. J. Andres Vasconcellos. Quality Assurance for the Food Industry: A Practical Approach. – М.: , 0. – 0 с. Lora Arduser. The Food Service Professionals Guide To: Waiter & Waitress Training: How To Develop Your Wait Staff For Maximum Service & Profit. – М.: , 0. – 0 с. B. J. Granberg. The Food Service Professionals Guide To: Increasing Restaurant Sales: Boost Your Profits By Selling More Appetizers, Desserts, & Side Items. – М.: , 0. – 0 с. Ryan W. ODonnell, John J. OMalley, Randolph J. Huis, Gerald B. Jr. Halt. Intellectual Property in the Food Technology Industry: Protecting Your Innovation. – М.: , 2008. – 145 с. Enrico Camerinelli. Measuring the Value of the Supply Chain. – М.: , 2009. – 236 с. Stephen J. Forsythe. The Microbiology of Safe Food. – М.: , 2010. – 496 с. The Food and Beverage Institute. Cooking Essentials for the New Professional Chef®. – М.: , 1996. – 816 с. Образцы работ
Задайте свой вопрос по вашей теме
Контакты
Поделиться
Мы в социальных сетях
Реклама
Отзывы
Ольга, 08.06 Марина, огромное Вам спасибо, Вы меня спасаете.
