368 results on '"McDonald, Aaron"'
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52. Hot stuff: as barbecuing grows in popularity in the UK, Aaron McDonald looks at how British butchers can emulate us trends
53. Something new: with volume sales of sausages flat, the industry needs to breathe new life into the sector
54. The future is here; How your EPOS system can be more than a piece of technology, and help you build on your relationships with customers
55. Fuel for the body: how the snacking category is joining forces with the fitness market to meet the demands of the health-conscious
56. Impact of COVID‐19 pandemic on a large cohort of adult survivors of childhood cancer
57. Restoring Undermined Institutions: How Firms Target Regulative and Normative Institutional Pillars
58. The evolution of an evidence-based blended learning subject in anatomy
59. Anatomy Students That are 'Team‐Taught' May Achieve Better Results Than Those That are 'Sole‐Taught'
60. The effect of content delivery style on student performance in anatomy
61. Team-taught vs sole-taught anatomy practical classes: Enhancing the student learning experience
62. Factors associated with recruiting adult survivors of childhood cancer into clinic-based research
63. Exercise and QUality diet After Leukemia (The EQUAL Study): An intervention trial in the Childhood Cancer Survivor Study (CCSS).
64. Developing anatomy demonstrators of the future: The role of team-teaching
65. What's cookin'? The cooked meats sector may be under pressure, but Aaron McDonald explores opportunities within the category
66. Low and slow: the smoky flavours of American barbecue are set to dominate the market in 2016
67. α1 Adrenergic Receptor Agonist, Phenylephrine, Actively Contracts Early Rat Rib Fracture Callus Ex Vivo
68. Wearable Respiratory Monitoring and Feedback for Chronic Pain in Adult Survivors of Childhood Cancer: A Feasibility Randomized Controlled Trial From the Childhood Cancer Survivor Study
69. Underdiagnosis and undertreament of modifiable cardiovascular risk factors: A Childhood Cancer Survivor Study (CCSS) report.
70. Anatomy Students That are “Team‐Taught” May Achieve Better Results Than Those That are “Sole‐Taught”
71. Communicating health information and improving coordination with primary care (CHIIP): Rationale and design of a randomized cardiovascular health promotion trial for adult survivors of childhood cancer
72. Onboard Short Term Plan Viewer
73. ISS Operations Cost Reductions Through Automation of Real-Time Planning Tasks
74. Early Fracture Callus Displays Smooth Muscle-Like Viscoelastic Properties Ex Vivo: Implications for Fracture Healing
75. Cracking Christmas: while turkey is still seen as the Christmas hero, butchers need to keep up with trends
76. Promoting Breast Cancer Surveillance: The EMPOWER Study, a Randomized Clinical Trial in the Childhood Cancer Survivor Study
77. Tensor-Decomposition of Wearable Sensor-Generated Proximity Data: Finding Emergent Structures
78. Keeping it current: With customers busier than ever before, fitting around their hectic lifestyles is increasingly important but can also be a lucrative source of revenues for your business. Meat Trades Journal examines how combining convenience and variety can lead to added sales for butchers
79. Scaling Market-Based Governance for Disruptive Technologies and Innovation.
80. Acceptability of a Health Insurance Navigation Program to Assist Childhood Cancer Survivors: A Report From the Childhood Cancer Survivor Study.
81. MuscleFood bulks up the retail category
82. Beef and pork prices reach all time high
83. Welsh lamb sector sees volume boost
84. Beefed up snacks: with Meatsnacks Group's James Newitt describing the health benefits of beef jerky and biltong as 'one of the best kept snacking secrets', we find out how the firm is positioned to tackle the market
85. Serve in style: the serveover, a key part of the butcher's shop design, plays a pivotal role in gaining and retaining customers, so it's important to get it right
86. Crackling the UK's pork snacks market
87. Creative thinking
88. Walter Rose & Son, Wiltshire
89. Innovate, celebrate: Independent butchers are as important as ever, and NBW gives you a unique chance to showcase your talent
90. Late Easter to deliver boom in barbecues
91. Positive outlook for new season lamb
92. Lean into 2017: with more people conscious of the health properties of food, meat can offer high-protein solutions
93. The Effect of Content Delivery Style on Student Performance in Anatomy
94. Slow cooker trend finds new audience
95. Frozen imports keep shoppers chilled
96. Northern Ireland: the region's future is looking green
97. Vive la France! After a gruelling three-hour competition, the butchers from France were named the winners of the World Butchers' Challenge 2016
98. O'Doherty's fine meats, Enniskillen
99. Taylors Farm Shop, Lathom
100. Online opportunities: with more businesses turning to online sales, Aaron McDonald explores how butchers are making the most of the internet
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