Bøker av Jing Zhao

This is the Anarchism Collection S-1 in Chinese of Spanish Civil War. It includes Ba Jin's translation, Orwell's Homage to Catalonia (partial), and Jing Zhao's reviews.

This is a child training booklet of psychology based on Teacher Xiang and Teacher Zhao's life-long educational work.

This is the first book from a Chinese perspective to review Anarchism's theory and practice, with the author's worldwide experience since the 1989 Tiananmen Square Incident.Here are some comments:"I'm a librarian of the biggest Asian collection in France. I wish to receive anything from you." - Gilles Lespade"I hope more PRC Chinese think like that." - Anita Chan"I found Mr. Zhao's comments about Japan and its military relationship with the US to be thought-provoking." - John Treiber"Your views are always very sophisticated. It's unusual to have someone knows all China, Japan, the U.S. and the relationships between the three international maneuvers." - Chaohua Wang"Jing Zhao's experiences in China would make a good book." - John Zimmerman"I sent it to about 25 people in the U.S. Congress." - Barry Brooks"Thank you for your thoughtful comments on our Just Health Care campaign." - Mark Dudzic

Proteins are an important nutrient and ingredient in food as well as in nutritional supplements. The application and take up of food proteins, especially plant proteins, has been limited due to their undesirable sensory properties, e.g. taste, odour, and chalky mouth feel. This will need to change if the availability of meat protein becomes scarcer. Documenting the latest research, this book is the first overview of the recent advances in flavour research of food proteins, with an emphasis on the major plant proteins, e.g. soy and pulse proteins. The topics to be covered include sensory and instrumental characterization of flavour compounds in food proteins, how flavour profiles in food proteins can be formed or altered, research advances of individual food proteins, the use of food protein products as flavouring ingredients, and future trends of flavouring food proteins. There is a growing interest in using plant proteins in food formulation and industrial applications, but no book has yet covered this systematically until now. Summarizing research advances in consumer studies and flavour chemistry that focus on food proteins, the book will discuss the flavour properties and problems in each major and novel food protein source for the academic and industry market.

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I have edited and published _Corporate Governance Accountability and Social Responsibility_ to introduce my work focusing on shareholder proposals. This English edition is mainly to collect raw materials of my 39 proposals being voted and related reports without further commentaries and analysis.

This is the Chinese Phonetic Elements series number 8 to translate and review Orient and Central Asian civilizations and cultures.