Thesis--PlanB (M.S.)--University of Wisconsin--Stout, 1999. / Includes bibliographical references.

Thesis (Ph.D.)--University of Nebraska-Lincoln, 2009. / Title from title screen (site viewed September 08, 2009). PDF text: iii, 133 p. : ill. ; 2 Mb. UMI publication number: AAT 3341671. Includes bibliographical references. Also available in microfilm and microfiche formats.

No description available.

Yang, Yang. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2011. / Includes bibliographical references (leaves 125-129). / Abstracts in English and Chinese. / Abstract --- p.i / Table of Contents --- p.iii / List of Figures --- p.v / List of Tables --- p.vi / Chapter Chapter 1 --- Introduction --- p.1 / Literature Review --- p.4 / Chapter i. --- African Communities in China --- p.4 / Chapter ii. --- African Diasporas in Other Parts of the World --- p.6 / Chapter iii. --- Globalization from Below --- p.9 / Overview of African Traders in Guangzhou --- p.10 / Fieldwork --- p.18 / Outline of Chapters --- p.23 / Chapter Chapter 2 --- The Markets and Trade --- p.26 / The Market --- p.26 / Chapter i. --- African Shops --- p.30 / Chapter ii. --- Underground Banks --- p.32 / Chapter iii. --- Logistics/Custom Clearance Companies --- p.35 / Chapter iv. --- Clothes Wholesale Markets --- p.40 / The Clothing Commodity Chain --- p.42 / Making A Profit in the Trade --- p.48 / Chapter i. --- Moving Closer to the Producer --- p.48 / Chapter ii. --- Expanding the Scale and Scope of One's Goods --- p.50 / Chapter iii. --- Understanding One's Customers --- p.51 / Conclusion --- p.53 / Chapter Chapter 3 --- Street-Smart Entrepreneurship --- p.57 / Networking --- p.58 / Playing Tricks and Avoiding Fraud --- p.63 / Dealing with Chinese Local Politics --- p.69 / "Morality: ""What I Do is Good for Africa""" --- p.75 / Conclusion --- p.80 / Chapter Chapter 4 --- Bittersweet Relationship with China --- p.82 / Living in the Chinese Community --- p.83 / Romance between African Traders and Chinese Women --- p.87 / A Religious Life under the Control of China --- p.97 / Conclusion --- p.105 / Chapter Chapter 5 --- Conclusion: The Larger Significance of this Trade --- p.107 / Migration and the Nation-State in the Age of Globalization --- p.108 / The Informal Economy in China and Sub-Saharan Africa --- p.111 / Morality and the Informal Economy --- p.114 / Two Tales of a City --- p.117 / Epilogue --- p.122 / Bibliography --- p.125 / Chapter Appendix --- List of Interviewed Informants --- p.130

Thesis (P H.D.)--University of Penneylvania, 1933. / Published also without thesis note.

Thesis (Ph. D.)--University of Chicago, Dept. of History, August 1999. / Includes bibliographical references. Also available on the Internet.

Thesis (Ph. D.)--Georgia State University, 1990. / Typescript. Includes bibliographical references (leaves 133-145).

published_or_final_version / Business Administration / Master / Master of Business Administration

published_or_final_version / Business Administration / Master / Master of Business Administration

Made available in DSpace on 2014-06-11T19:22:22Z (GMT). No. of bitstreams: 0 Previous issue date: 2012-02-02Bitstream added on 2014-06-13T19:27:35Z : No. of bitstreams: 1 jamas_e_me_jabo.pdf: 805923 bytes, checksum: 26721af8b657e15c0ddf4f45bd2b70b1 (MD5) / Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / Universidade Estadual Paulista (UNESP) / A aqüicultura apresenta crescimento em todo mundo, sendo a criação intensiva de tilápia uma atividade em expansão. No processo de filetagem da tilápia é gerada grande quantidade de subprodutos, sendo que a produção de surimi surge como alternativa de aproveitamento destes resíduos. A tecnologia do surimi permite agregar valor funcional, nutricional e comercial para elaboração de produtos reestruturados. O presente trabalho teve como objetivo contribuir com a sustentabilidade da indústria de filetagem de tilápia pela produção de um alimento para consumo humano (Hambúrguer), bem como pela utilização de resíduos do processamento (água de lavagem). Os resultados obtidos indicaram que foi possível elaborar produto reestruturado (hambúrguer), com teor de umidade desejável utilizando processamento manual para a obtenção do mesmo. A composição centesimal obtida para os hambúrgueres ficou dentro dos valores determinados para outras espécies, podendo ser considerado produtos de boa qualidade nutricional. As micrografias dos hambúrgueres apresentaram orifícios de ar característicos de produtos reestruturados, e algumas fibras musculares isoladas. O estudo comprovou que a lavagem e a adição de amido de mandioca ao músculo da tilápia transformam a proteína original em um tecido flexível e modelável, proporcionando a utilização do surimi na elaboração de diversos tipos de produtos. O resíduo do processamento (água de lavagem do surimi) possui proteínas que ao serem hidrolisadas podem ser utilizadas na alimentação. Estudos futuros são necessários para a utilização dos hidrolisados para o uso industrial / Aquaculture has been growing worldwide, and the intensive farming of tilapia an expanding activity. In the process of filleting tilapia is generated large quantity of by-products, and the production of surimi appears as an alternative use of these residues. The technology allows surimi add value is bringing added value functional, nutritional and commercial development of restrutured products. This study aimed to contribute to the sustainability of tilapia filleting industry for the production of a foodstuff (Hamburger), and the use of processing waste (wash water). The results of this study indicated that it was possible to develop restructured products (hamburger) with desirable moisture content using manual processing to achieve the same. The chemical composition obtained for the burgers is within the range determined for other species, can be considered products of good nutritional quality. The micrographs of the burgers had air holes characteristic of restructured products, and some isolated muscle fibers. The study found that washing and addition of cassava starch to the muscle of tilapia transform the original protein in a tissue flexible, allowing the use of surimi in the preparation of different types of products. The waste processing (surimi wash water) has to be hydrolyzed proteins that can be used in foodstuffs. Further studies are needed to use hydrolysates for industrial use