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Shareholder inspection rights form an important tool for
shareholder protection. They offer shareholders seeking information
private access to specific books and records of the company that
are otherwise not publicly available. While there has been a
discourse on the topic in some jurisdictions such as Delaware
(USA), it has not received scholarly treatment at an international
level. This Research Handbook seeks to alter that, and signifies
the first endeavor to engage in a comprehensive and comparative
analysis of shareholder inspection rights across 19 different
jurisdictions representing five continents. Themes emerging from
the study include the historical evolution of inspection rights,
the statutory design of the inspection regime, how inspection
rights interact with disclosure norms under securities regulation,
and the manner in which inspection rights are actually utilized by
shareholders. While there is some commonality among jurisdictions,
the larger story is one of divergence, which is understandable
since local needs tend to drive the design and operation of the
regime. The Research Handbook on Shareholder Inspection Rights is
invaluable to academics, scholars, and students working the area of
corporate law and governance, legal practitioners working in
corporate law and, in particular, shareholder litigation and
regulators and government bodies overseeing the corporate sector,
including corporate and securities regulators.
This book offers a clear description of all the balsamic vinegars
and/or similar products produced in the world, their differences in
composition, quality and use. This encompasses all the steps for
the production of Traditional Balsamic Vinegar: grape composition,
crushing, concentration of the must, alcoholic and acetic
fermentation, ageing, sensorial properties and quality of the final
product. This book covers extensively all the balsamic vinegars,
especially the industrial ones that have a really large market and
diffusion.
This book offers a clear description of all the balsamic
vinegars and/or similar products produced in the world, their
differences in composition, quality and use. This encompasses all
the steps for the production of Traditional Balsamic Vinegar: grape
composition, crushing, concentration of the must, alcoholic and
acetic fermentation, ageing, sensorial properties and quality of
the final product. This book covers extensively all the
balsamic vinegars, especially the industrial ones that have a
really large market and diffusion.
Vinegars can be considered as acidic products of special importance
for the enri- ment of our diet, and resulting from the desired or
controlled oxidation of ethanol containing (liquid) substrates. The
traditional use and integration of vinegars in numerous cultures
can be traced back to ancient times. In fact, the cultural heritage
of virtually every civilization includes one or more vinegars made
by the souring action (of micro-organisms) following alcoholic
fermentation. It has been do- mented that the Egyptians, Sumerians
and Babylonians had experience and tech- cal knowledge in making
vinegar from barley and any kind of fruit. Vinegar was very popular
both in ancient Greece and Rome, where it was used in food prepa-
tions and as remedy against a great number of diseases. In Asia,
the first records about vinegar date back to the Zhou Dynasty
(1027-221 BC) and probably China's ancient rice wines may have
originally been derived from fruit, for which (malted) rice was
substituted later. The historical and geographical success of
vinegars is mainly due to the low technology required for their
production, and to the fact that several kinds of raw materials
rich in sugars may easily be processed to give vinegar. In
addition, vi- gars are well-known and accepted as safe and stable
commodities that can be c- sumed as beverages, health drinks or
added to food as preservatives or as flavo- ing agents.
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