138 resultados para Cottage


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Feature films remain critical flagships to any national film industry. Australian feature films can be highly commercial endeavours that also perform symbolic functions by embodying the national imaginary in big screen based sound and imagery. They conduct a dialogue with domestic audiences as well as showcase key aspects of Australia in the global film festival circuit. As the pre-eminent filmmaking form, feature films also serve as important launchpads for the careers of many Australian writers, directors, actors and technical crew. In the wake of over a decade of diminished share of local box office obtained by Australian feature films, Australian Feature Films and Distribution: Industry or cottage industry, examines issues in the production sector affecting the performance of Australian feature films and some responses by the central funding and support screen agency, Screen Australia.

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The fish seed production in recent times has emerged as a cottage industry, with the development of controlled hatchery system. Two units of six buckets of vertical hatchery system i.e. Modern Carp Hatchery CIFE D-81 were installed in a private fish farm. 130.25 lakh spawn of Indian Major Carp (Cyprinidae) was produced during the 1988 season, with an average survival rate of 70%. The results support the viability of technology especially for the economically weaker section.

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Josephine Sloman is pictured holding a wooden oar at a holiday cabin in Parry Sound, Ontario in this undated black and white photograph. Her husband, Albert, is likely the person standing to her left, visible through the trees. This photograph was in the possession of the Rick Bell family, of St. Catharines, Ontario. The Sloman - Bell families are descended from former Black slaves from the United States who settled in Ontario.

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The effects of milk protein fortification on the texture and microstructure of cottage cheese curd were evaluated. Protein powder (92.6% protein) was added to the skim milk at a level of 0.4% (w/w) to produce curds. Control curds with no protein powder addition were also produced. These curds were analysed for differences in yield, total solids, curd size, texture and structure. It was found that the addition of protein powder contributed to a significant yield increase, which can be attributed to increased water retention, with better curd size distribution. Control curds were firmer than the fortified curds and the structure showed less open-pore structure as revealed by electron microscopy. However, the addition of dressing masked the textural differences, and a sensory panel was unable to distinguish between cheeses produced from fortified milk and controls.

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"July, 1851"--Preface.

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Mode of access: Internet.

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Includes sections on food preparation, cooking for the sick, and household hints; some recipes include wine or liquor as an ingredient. Sample recipes: Alamode beef, Cold slaw, Little plum cakes that will keep a year, Currant jelly.

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Mode of access: Internet.