1984 / George Orwell / Harlow : Pearson Education (2008)

Public ISBD Titre : 1984 Type de document : texte imprimé Auteurs : George Orwell, Auteur Editeur : Harlow : Pearson Education Année de publication : 2008 Collection : Penguin readers Importance : 76 p. ISBN/ISSN/EAN : 978-1-4058-6241-7 Note générale : Niveau B1 Langues : Anglais (eng) Index. décimale : 820 Littérature de langue anglaise Résumé : Quatrième de couverture : "Winston Smith lives in a society where the government controls people every second of the day. He fights this world with love. But it's dangerous: love for another person can be punished by death - and Big Brother is always watching. Orwell's classic story shows that there is no freedom unless ideas and beliefs can be questioned.This is as true today as when it was written, more than fifty years ago." 1984 [texte imprimé] / George Orwell, Auteur . - Harlow : Pearson Education, 2008 . - 76 p.. - (Penguin readers) . ISBN : 978-1-4058-6241-7 Niveau B1 Langues : Anglais (eng) Index. décimale : 820 Littérature de langue anglaise Résumé : Quatrième de couverture : "Winston Smith lives in a society where the government controls people every second of the day. He fights this world with love. But it's dangerous: love for another person can be punished by death - and Big Brother is always watching. Orwell's classic story shows that there is no freedom unless ideas and beliefs can be questioned.This is as true today as when it was written, more than fifty years ago."

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Animal nutrition / P Mac donald / Harlow : Pearson Education (2022)

Public ISBD Titre : Animal nutrition Type de document : texte imprimé Auteurs : P Mac donald, Auteur ; R.A Edwards, Auteur ; J.F.D Greenhalgh, Auteur Mention d'édition : 8th ed. Editeur : Harlow : Pearson Education Année de publication : 2022 Importance : 1 vol. (XII-736 p.) Présentation : ill. Format : 25 cm ISBN/ISSN/EAN : 978-1-292-25166-0 Note générale : Notes bibliogr. Langues : Anglais (eng) Mots-clés : Animaux  Nutrition  Aliments pour animaux Index. décimale : 636.085 2 Nutrition appliquée : composition et valeur nutritive des aliments Résumé : "The latest edition of Animal Nutrition has been updated thoroughly to provide a clear and comprehensive introduction to the science and practice of animal nutrition. This classic, market-leading text is a trusted resource for undergraduates studying Animal Science, Veterinary Science, Agriculture, Biology and Biochemistry. It is supported by key experimental evidence throughout about modern advancements in animal food nourishment, composition of foods and feeding standards for dairy and beef cattle, sheep, pigs and poultry, horses, and cats and dogs. It is split into six main sections covering: The components of food; The digestion and metabolism of nutrients; Quantifying the nutrient content of foods: digestibility, energy and protein values; The nutrient requirements of animals; The nutritional characteristics of foods; and Animal products and human nutrition. Quantitative aspects of the subject are clearly explained and illustrated by worked examples. Problems have been added to all chapters to aid student learning and the appendices include solutions to all chapter-end numeric questions. This edition includes nutritional topics related to molecular biology, the environment, and companion animals - dog and cat nutrition has been expanded. Under nutrient requirements of animals, usage of novel foods such as insects has also been added. Chapter-end summaries and questions allow students to recap and test their knowledge of the chapter topic." Note de contenu : Part 1 THE COMPONENTS OF FOODS 1 The animal and its food 1.1 Water 1.2 Dry matter and its components 1.3 Analysis and composition of foods Summary Questions Further reading 2 Carbohydrates 2.1 Classification of carbohydrates 2.2 Monosaccharides 2.3 Monosaccharide derivatives 2.4 Oligosaccharides 2.5 Polysaccharides 2.6 Lignin Summary Questions Further reading 3 Lipids 3.1 Classification of lipids 3.2 Fats 3.3 Glycolipids 3.4 Phospholipids 3.5 Waxes 3.6 Steroids 3.7 Terpenes Summary Questions Further reading 4 Proteins, nucleic acids and other nitrogenous compounds 4.1 Proteins 4.2 Amino acids 4.3 Peptides 4.4 Structure of proteins 4.5 Properties of proteins 4.6 Classification of proteins 4.7 Nucleic acids 4.8 Other important nitrogenous compounds 4.9 Nitrates 4.10 Alkaloids Summary Questions Further reading 5 Vitamins 5.1 Introduction 5.2 Fat-soluble vitamins 5.3 The vitamin B complex 5.4 Vitamin C 5.5 Hypervitaminosis 5.6 Vitamins and gene expression Summary Questions Further reading 6 Minerals 6.1 Functions of minerals 6.2 Natural and supplementary sources of minerals 6.3 Acid–base balance 6.4 Major elements 6.5 Trace elements 6.6 Other elements Summary Questions Further reading Part 2 THE DIGESTION AND METABOLISM OF NUTRIENTS 7 Enzymes 7.1 Classification of enzymes 7.2 Nature of enzymes 7.3 Mechanism of enzyme action 7.4 Specific nature of enzymes 7.5 Factors affecting enzyme activity 7.6 Nomenclature of enzymes Summary Questions Further reading 8 Digestion 8.1 Digestion in monogastric mammals and fowl 8.2 Microbial digestion in ruminants and other herbivores 8.3 Alternative sites of microbial digestion 8.4 Nutrient digestion and the environment Summary Questions Further reading Historical reference 9 Metabolism 9.1 Energy metabolism 9.2 Protein synthesis 9.3 Fat synthesis 9.4 Carbohydrate synthesis 9.5 Control of metabolism Summary Questions Further reading Part 3 QUANTIFYING THE NUTRIENT CONTENT OF FOODS: DIGESTIBILITY, ENERGY AND PROTEIN SUPPLY 10 Evaluation of feeds: digestibility 10.1 Measurement of digestibility 10.2 Validity of digestibility coefficients 10.3 Digestibility in different sections of the digestive tract 10.4 Factors affecting digestibility 10.5 Measurement of mineral availability Summary Questions Further reading 11 Evaluation of foods: energy content of foods and energy partition 11.1 Energy demand 11.2 Energy supply and partition 11.3 Animal calorimetry: methods of measuring heat production and energy retention 11.4 Utilisation of metabolisable energy Summary Questions Further reading 12 Evaluation of foods: systems for expressing energy supply and requirements 12.1 Energy systems and energy models 12.2 Energy systems for ruminants 12.3 Energy systems for pigs and poultry 12.4 Energy systems for horses 12.5 Energy systems for dogs and cats 12.6 Predicting the energy value of foods Summary Questions Further reading Historical references 13 Evaluation of foods: protein 13.1 Crude protein (CP) 13.2 Digestible crude protein (DCP) 13.3 Determination of endogenous nitrogen 13.4 Measures of protein quality for monogastric animals 13.5 Measures of food protein used in practice in the feeding of pigs and poultry 13.6 Measures of food protein used in practice in the feeding of horses 13.7 Measures of food protein quality for dogs and cats 13.8 Measures of protein quality for ruminant animals 13.9 The UK metabolisable protein system 13.10 The UK Feed into Milk (FiM) protein system for dairy cows Summary Questions Further reading Part 4 THE NUTRIENT REQUIREMENTS OF ANIMALS 14 Feeding standards for maintenance and growth 14.1 Nutrient requirements for maintenance 14.2 Nutrient requirements for growth 14.3 Nutrient requirements for wool production 14.4 Mineral and vitamin requirements for maintenance and growth 14.5 Nutritional control of growth Summary Questions Further reading Historical reference 15 Feeding standards for reproduction 15.1 Nutrition and the initiation of reproductive ability 15.2 Plane of nutrition, fertility and fecundity 15.3 Egg production in poultry 15.4 Nutrition and the growth of the foetus Summary Questions Further reading 16 Lactation 16.1 Sources of the milk constituents 16.2 Nutrient requirements of the lactating dairy cow 16.3 Nutrient requirements of the lactating ewe 16.4 Nutrient requirements of the lactating dairy goat 16.5 Nutrient requirements of the lactating sow 16.6 Nutrient requirements of the lactating mare 16.7 Nutrient requirements of the lactating dog and cat Summary Questions Further reading 17 Voluntary intake of food 17.1 Food intake in pigs and poultry 17.2 Food intake in ruminants 17.3 Food intake in horses 17.4 Food intake in dogs and cats 17.5 Prediction of food intake Summary Questions Further reading Part 5 THE NUTRITIONAL CHARACTERISTICS OF FOODS 18 Grass and forage crops 18.1 Pastures and grazing animals 18.2 Grasses 18.3 Legumes 18.4 Other forages Summary Questions Further reading 19 Silage 19.1 Silage, ensilage and silos 19.2 Role of plant enzymes in ensilage 19.3 Role of microorganisms in ensilage 19.4 Nutrient losses in ensilage 19.5 Classification of silages 19.6 Nutritive value of silages 19.7 Whole crop cereal and legume silages Summary Questions Further reading 20 Hay, artificially dried forages, straws and chaff 20.1 Hay 20.2 Artificially dried forages 20.3 Straws and related by-products Summary Questions Further reading 21 Roots, tubers and related by-products 21.1 Roots 21.2 Tubers Summary Questions Further reading 22 Cereal grains and cereal by-products 22.1 The nutrient composition of grains 22.2 Barley 22.3 Maize 22.4 Oats 22.5 Wheat 22.6 Other cereals 22.7 Cereal processing Summary Questions Further reading 23 Protein concentrates 23.1 Oilseed cakes and meals 23.2 Oilseed residues of minor importance 23.3 Leguminous seeds 23.4 Processed animal protein (PAP) 23.5 Milk products 23.6 Single-cell protein and microalgae 23.7 Insect protein 23.8 Synthetic amino acids 23.9 Non-protein nitrogen compounds as protein sources Summary Questions Further reading 24 Food additives 24.1 Antibiotics 24.2 Probiotics 24.3 Oligosaccharides 24.4 Enzymes 24.5 Organic acids 24.6 Spray-dried plasma 24.7 Modifiers of rumen fermentation 24.8 Plant extracts Summary Questions Further reading Part 6 ANIMAL PRODUCTS AND HUMAN NUTRITION 25 Animal nutrition and the consumers of animal products 25.1 Comparative nutrition 25.2 The contribution of animal products to human requirements 25.3 Objections to the use of animal products 25.4 Animal products: past, present and future Summary Questions Further reading Appendix 1: Solutions to numerical questions Animal nutrition [texte imprimé] / P Mac donald, Auteur ; R.A Edwards, Auteur ; J.F.D Greenhalgh, Auteur  . -  8th ed. . - Harlow : Pearson Education, 2022 . - 1 vol. (XII-736 p.) : ill. ; 25 cm. ISBN : 978-1-292-25166-0 Notes bibliogr. Langues : Anglais (eng) Mots-clés : Animaux  Nutrition  Aliments pour animaux Index. décimale : 636.085 2 Nutrition appliquée : composition et valeur nutritive des aliments Résumé : "The latest edition of Animal Nutrition has been updated thoroughly to provide a clear and comprehensive introduction to the science and practice of animal nutrition. This classic, market-leading text is a trusted resource for undergraduates studying Animal Science, Veterinary Science, Agriculture, Biology and Biochemistry. It is supported by key experimental evidence throughout about modern advancements in animal food nourishment, composition of foods and feeding standards for dairy and beef cattle, sheep, pigs and poultry, horses, and cats and dogs. It is split into six main sections covering: The components of food; The digestion and metabolism of nutrients; Quantifying the nutrient content of foods: digestibility, energy and protein values; The nutrient requirements of animals; The nutritional characteristics of foods; and Animal products and human nutrition. Quantitative aspects of the subject are clearly explained and illustrated by worked examples. Problems have been added to all chapters to aid student learning and the appendices include solutions to all chapter-end numeric questions. This edition includes nutritional topics related to molecular biology, the environment, and companion animals - dog and cat nutrition has been expanded. Under nutrient requirements of animals, usage of novel foods such as insects has also been added. Chapter-end summaries and questions allow students to recap and test their knowledge of the chapter topic." Note de contenu : Part 1 THE COMPONENTS OF FOODS 1 The animal and its food 1.1 Water 1.2 Dry matter and its components 1.3 Analysis and composition of foods Summary Questions Further reading 2 Carbohydrates 2.1 Classification of carbohydrates 2.2 Monosaccharides 2.3 Monosaccharide derivatives 2.4 Oligosaccharides 2.5 Polysaccharides 2.6 Lignin Summary Questions Further reading 3 Lipids 3.1 Classification of lipids 3.2 Fats 3.3 Glycolipids 3.4 Phospholipids 3.5 Waxes 3.6 Steroids 3.7 Terpenes Summary Questions Further reading 4 Proteins, nucleic acids and other nitrogenous compounds 4.1 Proteins 4.2 Amino acids 4.3 Peptides 4.4 Structure of proteins 4.5 Properties of proteins 4.6 Classification of proteins 4.7 Nucleic acids 4.8 Other important nitrogenous compounds 4.9 Nitrates 4.10 Alkaloids Summary Questions Further reading 5 Vitamins 5.1 Introduction 5.2 Fat-soluble vitamins 5.3 The vitamin B complex 5.4 Vitamin C 5.5 Hypervitaminosis 5.6 Vitamins and gene expression Summary Questions Further reading 6 Minerals 6.1 Functions of minerals 6.2 Natural and supplementary sources of minerals 6.3 Acid–base balance 6.4 Major elements 6.5 Trace elements 6.6 Other elements Summary Questions Further reading Part 2 THE DIGESTION AND METABOLISM OF NUTRIENTS 7 Enzymes 7.1 Classification of enzymes 7.2 Nature of enzymes 7.3 Mechanism of enzyme action 7.4 Specific nature of enzymes 7.5 Factors affecting enzyme activity 7.6 Nomenclature of enzymes Summary Questions Further reading 8 Digestion 8.1 Digestion in monogastric mammals and fowl 8.2 Microbial digestion in ruminants and other herbivores 8.3 Alternative sites of microbial digestion 8.4 Nutrient digestion and the environment Summary Questions Further reading Historical reference 9 Metabolism 9.1 Energy metabolism 9.2 Protein synthesis 9.3 Fat synthesis 9.4 Carbohydrate synthesis 9.5 Control of metabolism Summary Questions Further reading Part 3 QUANTIFYING THE NUTRIENT CONTENT OF FOODS: DIGESTIBILITY, ENERGY AND PROTEIN SUPPLY 10 Evaluation of feeds: digestibility 10.1 Measurement of digestibility 10.2 Validity of digestibility coefficients 10.3 Digestibility in different sections of the digestive tract 10.4 Factors affecting digestibility 10.5 Measurement of mineral availability Summary Questions Further reading 11 Evaluation of foods: energy content of foods and energy partition 11.1 Energy demand 11.2 Energy supply and partition 11.3 Animal calorimetry: methods of measuring heat production and energy retention 11.4 Utilisation of metabolisable energy Summary Questions Further reading 12 Evaluation of foods: systems for expressing energy supply and requirements 12.1 Energy systems and energy models 12.2 Energy systems for ruminants 12.3 Energy systems for pigs and poultry 12.4 Energy systems for horses 12.5 Energy systems for dogs and cats 12.6 Predicting the energy value of foods Summary Questions Further reading Historical references 13 Evaluation of foods: protein 13.1 Crude protein (CP) 13.2 Digestible crude protein (DCP) 13.3 Determination of endogenous nitrogen 13.4 Measures of protein quality for monogastric animals 13.5 Measures of food protein used in practice in the feeding of pigs and poultry 13.6 Measures of food protein used in practice in the feeding of horses 13.7 Measures of food protein quality for dogs and cats 13.8 Measures of protein quality for ruminant animals 13.9 The UK metabolisable protein system 13.10 The UK Feed into Milk (FiM) protein system for dairy cows Summary Questions Further reading Part 4 THE NUTRIENT REQUIREMENTS OF ANIMALS 14 Feeding standards for maintenance and growth 14.1 Nutrient requirements for maintenance 14.2 Nutrient requirements for growth 14.3 Nutrient requirements for wool production 14.4 Mineral and vitamin requirements for maintenance and growth 14.5 Nutritional control of growth Summary Questions Further reading Historical reference 15 Feeding standards for reproduction 15.1 Nutrition and the initiation of reproductive ability 15.2 Plane of nutrition, fertility and fecundity 15.3 Egg production in poultry 15.4 Nutrition and the growth of the foetus Summary Questions Further reading 16 Lactation 16.1 Sources of the milk constituents 16.2 Nutrient requirements of the lactating dairy cow 16.3 Nutrient requirements of the lactating ewe 16.4 Nutrient requirements of the lactating dairy goat 16.5 Nutrient requirements of the lactating sow 16.6 Nutrient requirements of the lactating mare 16.7 Nutrient requirements of the lactating dog and cat Summary Questions Further reading 17 Voluntary intake of food 17.1 Food intake in pigs and poultry 17.2 Food intake in ruminants 17.3 Food intake in horses 17.4 Food intake in dogs and cats 17.5 Prediction of food intake Summary Questions Further reading Part 5 THE NUTRITIONAL CHARACTERISTICS OF FOODS 18 Grass and forage crops 18.1 Pastures and grazing animals 18.2 Grasses 18.3 Legumes 18.4 Other forages Summary Questions Further reading 19 Silage 19.1 Silage, ensilage and silos 19.2 Role of plant enzymes in ensilage 19.3 Role of microorganisms in ensilage 19.4 Nutrient losses in ensilage 19.5 Classification of silages 19.6 Nutritive value of silages 19.7 Whole crop cereal and legume silages Summary Questions Further reading 20 Hay, artificially dried forages, straws and chaff 20.1 Hay 20.2 Artificially dried forages 20.3 Straws and related by-products Summary Questions Further reading 21 Roots, tubers and related by-products 21.1 Roots 21.2 Tubers Summary Questions Further reading 22 Cereal grains and cereal by-products 22.1 The nutrient composition of grains 22.2 Barley 22.3 Maize 22.4 Oats 22.5 Wheat 22.6 Other cereals 22.7 Cereal processing Summary Questions Further reading 23 Protein concentrates 23.1 Oilseed cakes and meals 23.2 Oilseed residues of minor importance 23.3 Leguminous seeds 23.4 Processed animal protein (PAP) 23.5 Milk products 23.6 Single-cell protein and microalgae 23.7 Insect protein 23.8 Synthetic amino acids 23.9 Non-protein nitrogen compounds as protein sources Summary Questions Further reading 24 Food additives 24.1 Antibiotics 24.2 Probiotics 24.3 Oligosaccharides 24.4 Enzymes 24.5 Organic acids 24.6 Spray-dried plasma 24.7 Modifiers of rumen fermentation 24.8 Plant extracts Summary Questions Further reading Part 6 ANIMAL PRODUCTS AND HUMAN NUTRITION 25 Animal nutrition and the consumers of animal products 25.1 Comparative nutrition 25.2 The contribution of animal products to human requirements 25.3 Objections to the use of animal products 25.4 Animal products: past, present and future Summary Questions Further reading Appendix 1: Solutions to numerical questions

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Études marketing / Naresh K. Malhotra / Harlow : Pearson Education (2011)

Public ISBD Titre : Études marketing Type de document : texte imprimé Auteurs : Naresh K. Malhotra, Auteur Mention d'édition : 6e édition Editeur : Harlow : Pearson Education Année de publication : 2011 Importance : 1 vol. (XVIII-709 p.) Présentation : ill., couv. ill. en coul. Format : 24 cm ISBN/ISSN/EAN : 978-2-7440-7560-5 Prix : 48 EUR Langues : Français (fre) Index. décimale : 658.8 Marketing Résumé : Présentation de l'éditeur : Cet ouvrage donne une vision exhaustive, pratique et riche en applications des études marketing. Conçu du point de vue de l’utilisateur, il intègre les questions relatives à l’éthique, à l’utilisation d’Internet et de l’informatique dans la recherche. Structuré en 3 parties, il se fonde sur les six étapes d’une recherche marketing. Identification du problème lors de recherches marketing et description des éléments qui composent la démarche d’une étude marketing. Analyse des modèles d’études, en particulier les modèles de types exploratoire, descriptif et causal. Recueil d’informations sur le terrain et analyse des données, en passant notamment en revue les techniques statistiques. Cette dernière partie intègre des conseils pour la préparation et la présentation du rapport d’études. De nombreux exemples et cas d’entreprises illustrent les thèmes abordés (Procter & Gamble, Coca-Cola, Kellogg’s, etc.) et des exercices permettent de revoir les idées étudiées et de mettre en pratique les connaissances (questions de révision et questions de réflexion). Par ailleurs, les entreprises connues du seul public américain ont été remplacées par des exemples évocateurs pour le lecteur français, dans un souci de clarté et d’adaptation à la situation française et plus généralement européenne. De même, les spécificités américaines des études marketing ont été adaptées aux pratiques françaises. Cette 6e édition, à jour des dernières évolutions récentes, notamment en matière d’Internet, propose des nouveaux exemples et un chapitre sur les équations structurelles. L’analyse qualitative est, quant à elle, développée par rapport à l’édition précédente, passant de 25 à 40 pages. Note de contenu : * ETAPES INITIALES DES ETUDES DE MARKETING * * Introduction aux études marketing * Définition de la question d'étude marketing et de la méthodologie * * ELABORATION DU DESIGN D'ETUDE * * Design d'étude * Design d'étude exploratoire : l'étude documentaire ; les données secondaires * Design d'étude exploratoire : l'étude qualitative * * COLLECTE, PREPARATION, ANALYSE ET REPORTING DES DONNEES * * L'enquête de terrain * Préparation des données * Distribution de fréquences, tri croisé et test d'hypothèses Études marketing [texte imprimé] / Naresh K. Malhotra, Auteur  . -  6e édition . - Harlow : Pearson Education, 2011 . - 1 vol. (XVIII-709 p.) : ill., couv. ill. en coul. ; 24 cm. ISBN : 978-2-7440-7560-5 : 48 EUR Langues : Français (fre) Index. décimale : 658.8 Marketing Résumé : Présentation de l'éditeur : Cet ouvrage donne une vision exhaustive, pratique et riche en applications des études marketing. Conçu du point de vue de l’utilisateur, il intègre les questions relatives à l’éthique, à l’utilisation d’Internet et de l’informatique dans la recherche. Structuré en 3 parties, il se fonde sur les six étapes d’une recherche marketing. Identification du problème lors de recherches marketing et description des éléments qui composent la démarche d’une étude marketing. Analyse des modèles d’études, en particulier les modèles de types exploratoire, descriptif et causal. Recueil d’informations sur le terrain et analyse des données, en passant notamment en revue les techniques statistiques. Cette dernière partie intègre des conseils pour la préparation et la présentation du rapport d’études. De nombreux exemples et cas d’entreprises illustrent les thèmes abordés (Procter & Gamble, Coca-Cola, Kellogg’s, etc.) et des exercices permettent de revoir les idées étudiées et de mettre en pratique les connaissances (questions de révision et questions de réflexion). Par ailleurs, les entreprises connues du seul public américain ont été remplacées par des exemples évocateurs pour le lecteur français, dans un souci de clarté et d’adaptation à la situation française et plus généralement européenne. De même, les spécificités américaines des études marketing ont été adaptées aux pratiques françaises. Cette 6e édition, à jour des dernières évolutions récentes, notamment en matière d’Internet, propose des nouveaux exemples et un chapitre sur les équations structurelles. L’analyse qualitative est, quant à elle, développée par rapport à l’édition précédente, passant de 25 à 40 pages. Note de contenu : * ETAPES INITIALES DES ETUDES DE MARKETING * * Introduction aux études marketing * Définition de la question d'étude marketing et de la méthodologie * * ELABORATION DU DESIGN D'ETUDE * * Design d'étude * Design d'étude exploratoire : l'étude documentaire ; les données secondaires * Design d'étude exploratoire : l'étude qualitative * * COLLECTE, PREPARATION, ANALYSE ET REPORTING DES DONNEES * * L'enquête de terrain * Préparation des données * Distribution de fréquences, tri croisé et test d'hypothèses

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Fall from Innocence / Stephen King / Harlow : Pearson Education (1994)

Public ISBD Titre : Fall from Innocence : the body Type de document : texte imprimé Auteurs : Stephen King, Auteur Editeur : Harlow : Pearson Education Année de publication : 1994 Collection : Penguin readers Sous-collection : Level 5 Importance : 74 p. Format : 20cm ISBN/ISSN/EAN : 0-14-081518-x Langues : Anglais (eng) Index. décimale : 810 Littérature américaine de langue anglaise Fall from Innocence : the body [texte imprimé] / Stephen King, Auteur . - , 1994 . - 74 p. ; 20cm. - (. Level 5) . ISSN : 0-14-081518-x Langues : Anglais (eng) Index. décimale : 810 Littérature américaine de langue anglaise

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Farewell, my lovely / Raymond Chandler / Harlow : Pearson Education (1991)

Public ISBD Titre : Farewell, my lovely Type de document : texte imprimé Auteurs : Raymond Chandler, Auteur Editeur : Harlow : Pearson Education Année de publication : 1991 Collection : Penguin readers Importance : 1 vol. (61 p.) Présentation : ill. Format : 20 cm ISBN/ISSN/EAN : 978-0-14-081515-3 Langues : Anglais (eng) Index. décimale : 820 Littérature de langue anglaise Farewell, my lovely [texte imprimé] / Raymond Chandler, Auteur . - Harlow : Pearson Education, 1991 . - 1 vol. (61 p.) : ill. ; 20 cm. - (Penguin readers) . ISBN : 978-0-14-081515-3 Langues : Anglais (eng) Index. décimale : 820 Littérature de langue anglaise

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Frank Wood's business accounting / Alan Sangster / Harlow : Pearson Education (2021)

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K's First Case / L. G. Alexander / Harlow : Pearson Education (2008)

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Martin Luther king / Coleen Degnan-Veness / Harlow : Pearson Education (2008)

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Mrs Packletide's tiger and other stories / Saki / Harlow : Pearson Education (1993)

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Murder on the Orient Express / Agatha Christie / Harlow : Pearson Education (2009)

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Sherlock Holmes and the mystery of Boscombe Pool / Arthur Conan Doyle / Harlow : Pearson Education (2008)

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The Breathing Method / Stephen King / Harlow : Pearson Education (2008)

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The No.1 Ladies' Detective Agency / Alexander McCall Smith / Harlow : Pearson Education (2008)

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