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Animal nutrition / P Mac donald / Harlow : Pearson Education (2022)
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) Catégories : Elevage
NutritionMots-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 questionsAnimal 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)
Catégories : Elevage
NutritionMots-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 questionsRéservation
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Code-barres Cote Support Localisation Section Disponibilité GEN000000005284 636.085 2 MAC Ouvrage Centre de documentation UniLasalle/ Campus Rouen Salle de lecture Sorti jusqu'au 28/06/2024 Frank Wood's business accounting / Alan Sangster / Harlow : Pearson Education (2021)
Titre : Frank Wood's business accounting : an introduction to financial accounting Type de document : texte imprimé Auteurs : Alan Sangster, Auteur ; Lewis Gordon, Auteur ; Frank Wood, Auteur Mention d'édition : 15th edition. Editeur : Harlow : Pearson Education Année de publication : 2021 Importance : 1 vol. (xxiii-813 pages) Présentation : illustrations Format : 25 cm ISBN/ISSN/EAN : 978-1-292-36543-5 Langues : Anglais (eng) Catégories : Comptabilité Index. décimale : 657 Comptabilité Résumé : "This edition marks a major change in focus that reflects the consolidation of the previous two volumes into one. The emphasis is now exclusively on financial accounting. This change, and the resulting increased focus on company accounting and International GAAP within the text, were made in response to the comments of reviewers of the previous edition, who felt this was what we should be focusing on. This textbook has been written to provide a very thorough introduction to accounting. Anyone seeking to obtain a good grounding in financial accounting will find this book suitable to their needs. This includes those studying accounting on courses at school, college or university; or studying for qualifications from the LCCI, Association of Accounting Technicians, the Institute of Secretaries and Administrators; or for qualifications of any of the six UK and Irish Chartered Accountancy bodies. The financial accounting requirements for National Vocational Qualifications and Scottish Vocational Qualifications are also fully covered" Frank Wood's business accounting : an introduction to financial accounting [texte imprimé] / Alan Sangster, Auteur ; Lewis Gordon, Auteur ; Frank Wood, Auteur . - 15th edition. . - Harlow : Pearson Education, 2021 . - 1 vol. (xxiii-813 pages) : illustrations ; 25 cm.
ISBN : 978-1-292-36543-5
Langues : Anglais (eng)
Catégories : Comptabilité Index. décimale : 657 Comptabilité Résumé : "This edition marks a major change in focus that reflects the consolidation of the previous two volumes into one. The emphasis is now exclusively on financial accounting. This change, and the resulting increased focus on company accounting and International GAAP within the text, were made in response to the comments of reviewers of the previous edition, who felt this was what we should be focusing on. This textbook has been written to provide a very thorough introduction to accounting. Anyone seeking to obtain a good grounding in financial accounting will find this book suitable to their needs. This includes those studying accounting on courses at school, college or university; or studying for qualifications from the LCCI, Association of Accounting Technicians, the Institute of Secretaries and Administrators; or for qualifications of any of the six UK and Irish Chartered Accountancy bodies. The financial accounting requirements for National Vocational Qualifications and Scottish Vocational Qualifications are also fully covered" Réservation
Réserver ce documentExemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité GEN000000004439 657 SAN Ouvrage Centre de documentation UniLasalle/ Campus Rouen Salle de lecture Disponible Introduction to Agricultural Economics / John B. Penson / Harlow : Pearson Education (2014)
Titre : Introduction to Agricultural Economics Type de document : texte imprimé Auteurs : John B. Penson, Auteur ; Oral T. Capps, Auteur ; C. Parr Rosson, Auteur ; Richard T. Woodward, Auteur Mention d'édition : 5th edition Editeur : Harlow : Pearson Education Année de publication : 2014 Importance : 410 p. ISBN/ISSN/EAN : 978-1-292-03927-5 Langues : Anglais (eng) Catégories : Economie agricole Index. décimale : 338.1 Economie agricole Résumé : Known for its strong coverage of macroeconomic theory and international trade, this text provides students with a systematic introduction to the basic economic concepts and issues impacting the U.S. food and fiber industry. Using a building block approach, the authors discuss individual consumer and producer decision-making, market equilibrium and economic welfare conditions, government intervention in agriculture, macroeconomic policy and international trade. This new edition provides examples not only from the farm, but also throughout the entire food and fiber industry and features updated chapters on natural resources and the government’s role in agriculture. Note de contenu : PART 1 Introduction
Chapter 1 What is Agricultural Economics?
Chapter 2 The US Food and Fiber Industry
PART 2 Understanding Consumer Behavior
Chapter 3 Theory of Consumer Behavior
Chapter 4 Consumer Equilibrium and Market Demand
Chapter 5 Measurement and Interpretation of Elasticities
PART 3 Business Behavior and Market Equilibrium
Chapter 6 Introduction to Production and Resource Use
Chapter 7 Economics of Input and Product Substitution
Chapter 8 Market Equilibirium and Product Price: Perfect Competition
Chapter 9 Market Equilibirium and Product Price: Imperfect Competition
PART 4 Government in the Food and Fiber Industry
Chapter 10 Natural Resources, the Environment, and Agriculture
Chapter 11 Government Intervention in Agriculture
PART 5 Macroeconomics of Agriculture
Chapter 12 Product Markets and National Output
Chapter 13 Macroeconomic Policy Fundamentals
Chapter 14 Consequences of Business Fluctuations
Chapter 15 Macroeconomic Policy and Agriculture
PART 6 International Agriculture Trade
Chapter 16 Agriculture and International Trade
Chapter 17 Exchange Rates and Agricultural Trade
Chapter 18 Why Nations Trade
Chapter 19 Agricultural Trade Policy and Preferential Trading ArrangementsIntroduction to Agricultural Economics [texte imprimé] / John B. Penson, Auteur ; Oral T. Capps, Auteur ; C. Parr Rosson, Auteur ; Richard T. Woodward, Auteur . - 5th edition . - Harlow : Pearson Education, 2014 . - 410 p.
ISBN : 978-1-292-03927-5
Langues : Anglais (eng)
Catégories : Economie agricole Index. décimale : 338.1 Economie agricole Résumé : Known for its strong coverage of macroeconomic theory and international trade, this text provides students with a systematic introduction to the basic economic concepts and issues impacting the U.S. food and fiber industry. Using a building block approach, the authors discuss individual consumer and producer decision-making, market equilibrium and economic welfare conditions, government intervention in agriculture, macroeconomic policy and international trade. This new edition provides examples not only from the farm, but also throughout the entire food and fiber industry and features updated chapters on natural resources and the government’s role in agriculture. Note de contenu : PART 1 Introduction
Chapter 1 What is Agricultural Economics?
Chapter 2 The US Food and Fiber Industry
PART 2 Understanding Consumer Behavior
Chapter 3 Theory of Consumer Behavior
Chapter 4 Consumer Equilibrium and Market Demand
Chapter 5 Measurement and Interpretation of Elasticities
PART 3 Business Behavior and Market Equilibrium
Chapter 6 Introduction to Production and Resource Use
Chapter 7 Economics of Input and Product Substitution
Chapter 8 Market Equilibirium and Product Price: Perfect Competition
Chapter 9 Market Equilibirium and Product Price: Imperfect Competition
PART 4 Government in the Food and Fiber Industry
Chapter 10 Natural Resources, the Environment, and Agriculture
Chapter 11 Government Intervention in Agriculture
PART 5 Macroeconomics of Agriculture
Chapter 12 Product Markets and National Output
Chapter 13 Macroeconomic Policy Fundamentals
Chapter 14 Consequences of Business Fluctuations
Chapter 15 Macroeconomic Policy and Agriculture
PART 6 International Agriculture Trade
Chapter 16 Agriculture and International Trade
Chapter 17 Exchange Rates and Agricultural Trade
Chapter 18 Why Nations Trade
Chapter 19 Agricultural Trade Policy and Preferential Trading ArrangementsExemplaires
Code-barres Cote Support Localisation Section Disponibilité aucun exemplaire Études marketing / Naresh K. Malhotra / Harlow : Pearson Education (2011)
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'hypothèsesÉtudes 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
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* Introduction aux études marketing
* Définition de la question d'étude marketing et de la méthodologie
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* ELABORATION DU DESIGN D'ETUDE
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* Design d'étude
* Design d'étude exploratoire : l'étude documentaire ; les données secondaires
* Design d'étude exploratoire : l'étude qualitative
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* COLLECTE, PREPARATION, ANALYSE ET REPORTING DES DONNEES
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* L'enquête de terrain
* Préparation des données
* Distribution de fréquences, tri croisé et test d'hypothèsesExemplaires
Code-barres Cote Support Localisation Section Disponibilité aucun exemplaire Murder on the Orient Express / Agatha Christie / Harlow : Pearson Education (2009)
Titre : Murder on the Orient Express Type de document : texte imprimé Auteurs : Agatha Christie, Auteur Editeur : Harlow : Pearson Education Année de publication : 2009 Collection : Penguin readers Importance : 77 p. ISBN/ISSN/EAN : 978-1-4058-9214-8 Prix : 8 EUR Note générale : Niveau B1 Langues : Anglais (eng) Index. décimale : 820 Littérature de langue anglaise Résumé : D'après l'éditeur : "A train journey from Turkey to France is delayed by thick snow. So when a passenger on the train is found murdered in his bed, it is the perfect opportunity for Agatha Christie’s famous detective, Hercule Poirot, to prove his ability and solve the crime using the power of his brain." Murder on the Orient Express [texte imprimé] / Agatha Christie, Auteur . - Harlow : Pearson Education, 2009 . - 77 p.. - (Penguin readers) .
ISBN : 978-1-4058-9214-8 : 8 EUR
Niveau B1
Langues : Anglais (eng)
Index. décimale : 820 Littérature de langue anglaise Résumé : D'après l'éditeur : "A train journey from Turkey to France is delayed by thick snow. So when a passenger on the train is found murdered in his bed, it is the perfect opportunity for Agatha Christie’s famous detective, Hercule Poirot, to prove his ability and solve the crime using the power of his brain." Réservation
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