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Training for culinary creativity : the role of formative education
1 of 10
Intangible flow theory, operating intangibility and other economic characteristics of firms
2 of 10
Customised viewpoint support for utilising experiential knowledge in design
3 of 10
Young people, their parents and their food choices : the impact of an intervention programme to improve food knowledge
4 of 10
Inter-community of practice collaborations : interdisciplinary research practices
5 of 10
Value co-creation : exploring the effects of collaborating with a pro-active generation of customers
6 of 10
Biologically active secondary metabolites : investigation of marine organism and microorganisms
7 of 10
Stents and arterial flows
8 of 10
A comparative and phylogenetic analysis of the genome of Pseudomonas aeruginosa
9 of 10
Operational risk management of bulk carriers
10 of 10