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Шумовка Swiss Diamond SDT 04


Страна-производитель: Швейцария

1190 RUR

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Набор кухонных принадлежностей Swiss Diamond SDT S 02


Страна-производитель: Швейцария

4990 RUR

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Newly Smoke Detector AUTOOL SDT-206 Leak of Pipe Systems except EVAP for all Vehicle leakage Diagnostic Tester

Swiss Diamond Шумовка SDT 04 49151


Удобной шумовкой вы сможете аккуратно снять пену с бульона, вынуть куски мяса или рыбы или просто перемешать блюдо, например, суп во время его приготовления. Шумовка не повреждает антипригарное покрытие посуды. Ручка шумовки изготовлена из прочного ABS пластика, на ней есть специальный упор и отверстие для подвешивания. С этим упором вам будет удобно класть шумовку на стол во время приготовления блюда, ее рабочая часть будет всегда приподнята и не вымажет поверхность стола.

1290 RUR

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Swiss Diamond Половник abs SDT 03 49148


Половником небольшого размера вы сможете аккуратно разлить по тарелкам горячие и холодные первые блюда, также подойдет он для компотов и соусов. На чаше половника есть два слива по обеим сторонам, что делает его удобнее в использовании. Пластиковый половник не повреждает антипригарное покрытие посуды. Ручка изготовлена из прочного ABS пластика, на ней есть специальный упор и отверстие для подвешивания. С этим упором вам будет удобно класть половник на стол во время приготовления блюда, его рабочая часть будет всегда приподнята и не вымажет поверхность стола.

1290 RUR

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Wismick Jean-Charles Immigrant adolescent perceptions of parental and teacher autonomy


Self-Determination Theory (SDT) is a contemporary macrotheory of human motivation which suggests that optimal human functioning and healthy development are based on the fulfillment of three psychological needs: competence, relatedness, and autonomy. The current book focuses primarily on autonomy, which is considered to be a core construct of SDT. Research has largely established the benefits of parental and teacher autonomy support for students in Western cultures. However, there is to date little empirical research on the perceptions of autonomy among adolescent immigrants. Thus, the overarching purpose of this book was to examine the relation of autonomy support to the outcomes of intrinsic motivation, school engagement, and self-regulated learning among a sample of immigrant students. The effects of immigrant adolescent perceptions of parental and teacher autonomy support on these three outcomes were assessed using standard multiple regression analyses. In addition to being a resource for graduate students, educational researchers, and psychologists, this book is a "must read" for a multidisciplinary audience of academics trying to understand the pressing topic of immigrants

6359 RUR

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Eun K. Um Motivation and Mathematics Achievement


In recent years, there has been much interest regarding motivation and its effect on achievement patterns. When students enjoy learning, they are more likely to show interest, value, and effort toward achievement, perform well, and persist in school (e.g., Vallerand et al., 1989). The purpose of the study is to develop and test a model, based on Self-Determination Theory (SDT). The model incorporates the assumption that intrinsic motivation positively affects math performance, whereas external regulation negatively affects math performance. It is assumed that math self-concept affects math performance both directly and indirectly through the mediating variable of intrinsic motivation. Finally, autonomy support can affect math performance both directly and indirectly through the mediator of math self-concept. Consistent with the predictions of SDT, when teachers support autonomy of students in the classroom, they provide a classroom climate that fosters math achievement. As teachers try to support students' competencies, they are more likely to foster students' self-perceptions of competence, which, in turn, promotes math achievement.

8139 RUR

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Adnan Tamime Y. Dairy Powders and Concentrated Products


The economic importance of dairy powders and concentrated products to dairy-producing countries is very significant, and there is a large demand for them in countries where milk production is low or non-existent. In these markets, dairy products are made locally to meet the demand of consumers from recombined powders, anhydrous milk fat and concentrated dairy ingredients (evaporated and sweetened condensed milk). This volume is the latest book in the Technical Series of The Society of Dairy Technology (SDT). Numerous scientific data have been available in journals and books in recent years, and the primary aim of this text is to detail in one publication the manufacturing methods, scientific aspects, and properties of milk powders (full-fat, skimmed and high protein powders made from milk retentates), whey powders (WP) including WP concentrates, lactose, caseinates, sweetened condensed milk, evaporated milk and infant baby feed. The book also covers the international standards relating to these products for trading purposes, as well as the hazards, such as explosion and fire, that may occur during the manufacture of dairy powders. The authors, who are all specialists in these products, have been chosen from around the world. The book will be of interest to dairy scientists, students, researchers and dairy operatives around the world. For information regarding the SDT, please contact Maurice Walton, Executive Director, Society of Dairy Technology, P.O. Box 12, Appleby in Westmorland, CA16 6YJ, UK. email: execdirector@sdt.org Also available from Wiley-Blackwell Milk Processing and Quality Management Edited by A.Y. Tamime ISBN 978 1 4051 4530 5 Cleaning-in-Place Edited by A.Y. Tamime ISBN 978 1 4051 5503 8 Advanced Dairy Science and Technology Edited by T. Britz and R. Robinson ISBN 978 1 4051 3618 1 International Journal of Dairy Technology Published quarterly Print ISSN: 1364 727X Online ISSN: 1471 0307

21696.22 RUR

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Adnan Tamime Y. Dairy Fats and Related Products


Whilst milk fat has always been appreciated for its flavour, the market had suffered from concerns over cardiovascular diseases associated with the consumption of animal fats. However, recent clinical studies have indicated benefits, particularly in relation to conjugated linoleic acids (CLA), in the prevention of certain diseases. The range of spreads has also increased, including the addition of probiotic organisms and/or plant extracts to reduce serum cholesterol levels. The primary aim of this publication is to detail the state-of-the-art manufacturing methods for: Cream Butter Yellow fat spreads, both pure milk fat based and mixtures with other fats Anhydrous milk fat and its derivatives Coverage of the manufacturing technologies is complemented by examinations of the relevant nutrition issues and analytical methods. The authors, who are all specialists in their fields in respect to these products, have been chosen from around the world. It is hoped that the book will provide a valuable reference work for dairy scientists and technologists within the dairy industry and those with similar processing requirements, as well as researchers and students, thus becoming an important component of the SDT’s Technical Series. The Editor Dr Adnan Y. Tamime is a Consultant in Dairy Science and Technology, Ayr, UK. He is the Series Editor of the SDT’s Technical Book Series. For information regarding the SDT, please contact Maurice Walton, Executive Director, Society of Dairy Technology, P.O. Box 12, Appleby in Westmorland CA16 6YJ, UK. email: execdirector@sdt.org Also available from Wiley-Blackwell Milk Processing and Quality Management Edited by A.Y. Tamime ISBN 978 1 4051 4530 5 Cleaning-in-Place Edited by A.Y. Tamime ISBN 978 1 4051 5503 8 Advanced Dairy Science and Technology Edited by T. Britz and R. Robinson ISBN 978 1 4051 3618 1 International Journal of Dairy Technology Published quarterly Print ISSN: 1364 727X Online ISSN: 1471 0307

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