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2005, ISBN 9780199253623, xxxvi, 410
There is a growing recognition of the challenge that religions pose for pluralist, multicultural democracies. ‘Fundamentalist’ beliefs and practices test the... 
Church and state | Religious minorities | Freedom of religion | Legal status, laws, etc | Religion and state | Religious liberty | Intolerance | Religious freedom | Law | Liberal state | Multicultural democracies | Pluralist democracies | Organised religion | Persecution | Fundamentalist beliefs
Book
2005, ISBN 9780691130583, 286 pages, [10] pages of plates
Book
2008, ISBN 9780195323412, x, 348
Work on culture and globalization tends to focus on dynamics of reaction or resistance. Religion generally figures as a defensive response to economic and... 
Relations | Globalization | Religions | Religious pluralism | International relations | Religion & beliefs | Justice | Religious freedom | Conflict resolution | Development | World politics | Interreligious
Book
2008, ISBN 9780521425902, viii, 328 p. ; 24 cm.
Is there a place for religious language in the public square? Which institution of government is best suited to deciding whether religion should influence law?... 
Church and state | Religion and law | Freedom of religion | Religion and politics | Religion and culture | Jurisprudence & General Issues | Religion and state
Book
Journal Article
2004, New forum books, ISBN 0691119236, Volume 1, 2 v.
School vouchers. The Pledge of Allegiance. The ban on government grants for theology students. The abundance of church and state issues brought before the... 
History | Freedom of religion | Church and state
Book
Book
Journal of Food Engineering, ISSN 0260-8774, 05/2011, Volume 104, Issue 1, pp. 161 - 168
The mass transfers of water, acid and NaCl in turkey meat cubes (initial volume 1cm3 during marination were evaluated at various molalities of acetic acid... 
Salt | Marination | Acetic acid | Turkey meat | Mass transfer | SODIUM-CHLORIDE | FOOD SCIENCE & TECHNOLOGY | TISSUE | WATER-HOLDING CAPACITY | ACETIC-ACID | HYDRATION | ENGINEERING, CHEMICAL | BEEF MUSCLES | AREA | PRODUCTS | ULTIMATE PH | PROTEINS | Proteins | Lactates | Analysis | Organic acids | Leakage | Concentration (composition) | Filtration | Immersion | Estimates | Meat
Journal Article
2009, ISBN 9780521695411, xxiv, 274
Book
Meat Science, ISSN 0309-1740, 03/2012, Volume 90, Issue 3, pp. 618 - 623
The pH value is a fundamental datum to be monitored during marination. A method is proposed for calculating the evolution of pH of turkey meat cubes during... 
pH prediction | Acetic acid | Buffering capacity | Turkey meat | Meat products | Acidic marination | PH prediction | MARINATION | BEEF MUSCLES | FOOD SCIENCE & TECHNOLOGY | TENDERNESS | Animals | Cooking | Acids | Muscle, Skeletal - chemistry | Food Handling - methods | Immersion | Buffers | Turkeys | Hydrogen-Ion Concentration | Meat | Hydrogen-ion concentration | Organic acids
Journal Article
2007, ISBN 9780874809015, ix, 161
Book
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