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Teacherpreneurs: A Bold Brand of Teacher Leadership for 21st-Century Teaching and Learning
British Library Online Contents | 2013| -
The New Science of Cities by Michael Batty. Cambridge, MA: MIT Press, 2013, 518 pp.
British Library Online Contents | 2014| -
Recruiting and Retaining "Highly Qualified Teachers" for Hard-to-Staff Schools
British Library Online Contents | 2004| -
Working Hours and Life Satisfaction: A Cross-Cultural Comparison of Latin America and the United States
British Library Online Contents | 2016| -
Hepatobiliary and Pancreatic: Extrahepatic cavernous hemangioma presenting as a palpable abdominal mass
British Library Online Contents | 2015| -
Differential Pressure Zero-Cutoff and Related Issues in Electronic Flow Measurement
British Library Conference Proceedings | 1998| -
The Critical Role of School Climate in Effective Bullying Prevention
British Library Online Contents | 2013| -
Acculturation of Immigrant Latinos into the U.S. Workplace: Evidence from the Working Hours-life Satisfaction Relationship
British Library Online Contents | 2017| -
EP09.08: Fetal intracranial teratoma: a role for prenatal imaging to facilitate obstetric management
British Library Online Contents | 2018| -
Flags of the South African Department of Defence - 1994 and beyond
British Library Conference Proceedings | 2004| -
Cooked color in high pH beef patties as related to fat content and cooking from the frozen or thawed state
British Library Online Contents | 1998| -
Sodium alginate plus modified tapioca starch improves properties of low-fat beef patties
British Library Online Contents | 1997| -
Fujita, Masahisa, Paul Krugman, and Anthony J. Venables, The Spatial Economy: Cities, Regions, and International Trade
British Library Online Contents | 2002| -
Properties of low-fat, nonbreaded pork nuggets with added gums and modified starches
British Library Online Contents | 1994| -
Fat level and freezing temperature affect sensory, shear, cooking and compositional properties of ground beef patties
British Library Online Contents | 1993| -
Influence of formulation and final internal temperature on color properties of cooked beef patties
British Library Conference Proceedings | 1996| -
Fat level, high temperature cooking and degree of doneness affect sensory, chemical and physical properties of beef patties
British Library Online Contents | 1994| -
Inconsistencies in Cooking Properties of Low-Fat Meat Products: Causes and Possible Solutions
British Library Online Contents | 1995| -
Effects of Cooking and Subsequent Reheating on the Properties of Low-Fat Beef Patties
British Library Online Contents | 1996|
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