955 resultados para Sausages -- Industries
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Annual report of the Department of Corrections, Iowa Prison Industries.
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IPI is comprised of three divisions. Private Sector funds are handed over to the General Fund. Traditional Industries and Farms funds are managed by IPI. The auditor of the state provides oversight on policies, procedures, and compliance with state law. Each year, the auditor is responsible for providing the Governor, legislature, Director of Corrections, and the public the findings of their comprehensive audits. IPI has received a clean bill of health and has not been cited for any violations in ten (10) years. IPI operates under the guidance of an advisory board, comprised of seven members. The advisory board meets at least four (4) times per year at a location of the board‟s choice, generally at a different prison each quarter. The board reviews the financials, policies, approves any new private sector ventures and offers comprehensive guidance on issues that will impact correctional industries as well as the public and local businesses. Each member serves for two (2) years and may be re-appointed. IPI has found that retaining board members has helped immensely with the continuity of transition and has afforded IPI with superb leadership and guidance. IPI is 100% self-funding. We receive no appropriations from the general fund. We hire our staff, pay their salaries, and pay the stipend of the offenders. We pay for our raw materials, equipment, and construct our buildings all from the proceeds of our sales. We operate with a revolving fund and retain any earnings at year-ends. The retained earnings are used for expansion of our work programs.
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Using a matched sample of 1091 inmates released between April 1,1999 and June 30, 2001, Prison Industries Enhancement Certification Program (PIECP) participants re-enter society more successfully than Traditional Industries (TI) or other than work (OTW) releasees in terms of employment. The primary findings of this research are that Iowa state prison inmates who worked in open-market jobs in PIECP were found to be significantly more successful in post-release employment. That is to say, they became tax-paying citizens quicker and remain in that status longer than TI and OTW releasees. Additionally, PIECP releasees were incarcerated post release at a slower rate than OTW releasees.
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Annual report of the Department of Corrections, Iowa Prison Industries.
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Annual report of the Department of Corrections, Iowa Prison Industries.
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Annual report of the Department of Corrections, Iowa Prison Industries.
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Capital intensive industries in specialized niches of production have constituted solid ground for family firms in Spain , as evidenced by the experience of the iron and steel wire industries between 1870 and 2000. The embeddedness of these firms in their local and regional environments have allowed the creation of networks that, together with favourable institutional conditions, significantly explain the dominance of family entrepreneurship in iron and steel wire manufacturing in Spain, until the end of the 20 th century. Dominance of family firms at the regional level has not been not an obstacle for innovation in wire manufacturing in Spain, which has taken place even when institutional conditions blocked innovation and traditional networking. Therefore, economic theories about the difficulties dynastic family firms may have to perform appropriately in science-based industries must be questioned
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Audit report of the Iowa State Prison Industries – Farms for the year ended June 30, 2011
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Audit report of the Iowa State Prison Industries for the year ended June 30, 2011
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Donateur : Nathan, Fernand (1858-1947)
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Report on the Iowa State Prison Industries – Farms for the year ended June 30, 2012
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Report on Iowa State Prison Industries – Farms for the year ended June 30, 2013
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Audit report of Iowa State Prison Industries for the year ended June 30, 2014
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The application of high hydrostatic pressure (200 MPa) to meat batter just before sausage fermentation and the inoculation of starter culture were studied to improve the safety and quality of traditional Spanish fermented sausages (fuet and chorizo). Higher amounts of biogenic amines were formed in chorizo than in fuet. Without interfering with the ripening performance in terms of acidification, drying and proteolysis, hydrostatic pressure prevented enterobacteria growth but did not affect Gram-positive bacteria significantly. Subsequently, a strong inhibition of diamine (putrescine and cadaverine) accumulation was observed, but that of tyramine was not affected. The inoculated decarboxylase-negative strains, selected from indigenous bacteria of traditional sausages, were resistant to the HHP treatment, being able to lead the fermentation process, prevent enterococci development and significantly reduce enterobacteria counts. In sausages manufactured with either non-pressurized or pressurized meat batter, starter culture was the most protective measure against the accumulation of tyramine and both diamines.
