Thematische Bibliographien / Gilds, Brewers'

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  1. Zeitschriftenartikel
  2. Buchteile

Auswahl der wissenschaftlichen Literatur zum Thema „Gilds, Brewers'“

Autor: Grafiati
Veröffentlicht am 28. Juli 2024
Zuletzt aktualisiert am 31. Juli 2025

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Zeitschriftenartikel zum Thema "Gilds, Brewers'"

1

Mironova, Olga A., Haron A. Amerhanov, Anna A. Mironova, and Olga V. Voronova. "The influence of biofermented compound feeds on micromorphological indices of reproductive organs of gilts." Veterinariya, Zootekhniya i Biotekhnologiya 7, no. 139 (2025): 76–90. https://doi.org/10.36871/vet.zoo.bio.202507109.

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The article presents data on the effect of including 30.0 % of fermented compound feeds prepared according to recipe No. 1 (brewer’s grains – 40.0 %, wheat bran – 20.0, sunflower cake – 20.0, mushroom substrate – 20.0 %) and recipe No. 2 (brewer’s grains – 40.0 %; wheat bran – 10.0, sunflower cake – 10.0, mushroom substrate – 40.0 %) in the basic diet (BD) for histological indices of reproductive organs of gilts. It was established that inclusion in the basic diet (BD) of gilts, starting from the age of four months and until they reach the age of physiological maturity with a body weight of 11
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2

MIRONOVA, O. A., Kh A. AMERKHANOV, and L. P. MIRONOVA. "INFLUENCE OF BIOFERMENTED FEEDS ON THE REPRODUCTIVE FUNCTION OF REPLACEMENT PIGS." PIG-BREEDING, no. 7 (2024): 30–33. http://dx.doi.org/10.37925/0039-713x-2024-7-30-33.

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The article presents data on the effect of feeding different amounts of fermented compound feed from low-value plant waste of the agro-industrial complex on the anatomical, physiological and production indicators of reproduction of replacement pigs. The research data prove that higher reproduction rates were obtained when feeding replacement gilts from the age of six months until insemination with feed consisting of 60% BD (recipe SK-7) and 40% feed from low-value plant waste of the agro-industrial complex (40% brewer's grains, 20% wheat bran, 20% sunflower cake, 20% mushroom substrate), ferme
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YAAKUGH, I. D. I., T. S. B. TEGBE, S. A. OLORUNJU, A. O. ADUKU, and P. C. NJOKU. "THE DIGESTIBILITY OF NUTRIENTS BY YOUNG PIGS FED DIETS IN WHICH BREWERS' DRIED GRAIN (BDG) REPLACED." Nigerian Journal of Animal Production 15 (January 5, 2021): 49–55. http://dx.doi.org/10.51791/njap.v15i.957.

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Twelve crossbred (Large White x Landrace) barrows and gilts of average initial liveweight of 19.6 kg were used in a trial lasting 28 days. The digestibility of nutrients of diets in which BDG replaced O, 25, 50 or '75% of the dietary maize was studied. and the treatments were replicated three times. The trial consisted of two phases of 14 days each, in which pigs were fed at 4 and 6% of their body weights respectively. Each phase consisted ot- a 7-day adjustment period followed by a 7-day collection period of total urine and faeces. Average daily feed and weight gain decreased linearly (P <
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4

Terekhova, Valeria E., and Natalia L. Bel’Kova. "Prospects of studies on the yeast flora of sturgeons for monitoring of their state in aquaculture." Izvestiya TINRO 189, no. 2 (2017): 171–76. http://dx.doi.org/10.26428/1606-9919-2017-189-171-176.

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Seasonal changes in abundance and species composition of the yeast flora from organs of juvenile sturgeons were traced during their growing in the warm-water ponds of Luchegorsk Research Station of the Pacific Fish. Res. Centre (TINRO) in 2008-2009. The fungal community of the sturgeons was represented by whey, brewers, and wine yeasts, mostly with probiotic properties. Naganishia albida, Papiliotrema laurentii, Saccharomyces cerevisiae, Trichomonascus ciferrii , and fungi of the genus Candida were found in the intestines and gills of kaluga and siberian sturgeon juveniles, but they came from
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5

Breeze, Andrew. "Rebecca Thomas, History and Identity in Early Medieval Wales. Cambridge: D. S. Brewer, 2022, xii, 202 pp." Mediaevistik 35, no. 1 (2022): 440–42. http://dx.doi.org/10.3726/med.2022.01.89.

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Abstract How the Welsh regarded their past is an illuminating subject, as with any nation; and it is here given fresh and stimulating treatment for the pre-Norman period. This study is particularly welcome because the few historical sources (Gildas, Historia Brittonum, Annales Cambriae, Asser, Armes Prydein) for early Wales are ringed by linguistic and chronological chevaux de frise. They are a wonderful way to make a historian look foolish. Fortunately, Rebecca Thomas removes some of these obstacles by her citation of recent research.
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6

Johnson, Matthew. "Jonathan Finch, and Kate Giles, eds, Estate Landscapes: Design, Improvement and Power in the Post-Medieval Landscape, Woodbridge, Boydell and Brewer, 2008. 248 pp. 9781843833703." Rural History 20, no. 1 (2009): 139–41. http://dx.doi.org/10.1017/s0956793308002641.

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7

Millinger, Susan P. "Michael Lapidge and David Dumville, editors. Gildas: New Approaches. (Studies in Celtic History V.) Dover, N.H.: The Boydell Press for Boydell and Brewer Ltd. 1984. Pp. xii, 244. $37.50." Albion 18, no. 3 (1986): 475–76. http://dx.doi.org/10.2307/4049985.

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8

McGlynn, Margaret. "David J. F. Crouch. Piety, Fraternity, and Power: Religious Gilds in Late Medieval Yorkshire, 1389-1547. York: York Medieval Press; dist. by Boydell and Brewer, Rochester, N.Y. 2000. Pp. xi, 331. $75.00. ISBN 0-9529735-4-8." Albion 33, no. 4 (2001): 626–27. http://dx.doi.org/10.1017/s0095139000067892.

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9

DeWindt, Edwin B. "Virginia Bainbridge. Gilds in the Medieval Countryside: Social and Religious Change in Cambridgeshire c. 1350–1558. (Studies in the History of Medieval Religion, vol. 10.) Rochester, N.Y.: Boydell & Brewer. 1996. Pp. xi, 177. $53.00. ISBN 0-85115-617-7." Albion 30, no. 1 (1998): 92–93. http://dx.doi.org/10.2307/4052395.

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Bautista, Francisco. "Matthew Bailey and Ryan D. Giles, eds., Charlemagne and his Legend in Early Spanish Literature and Historiography. (Bristol Studies in Medieval Culture 6.) Woodbridge, UK: D. S. Brewer, 2016. Pp. xi, 203. $99. ISBN: 978-1-8438-4420-4. Table of contents available online at https://boydellandbrewer.com/9781843844204/charlemagne-and-his-legend-in-early-spanish-literature-and-historiography/." Speculum 96, no. 2 (2021): 472–73. http://dx.doi.org/10.1086/713596.

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Buchteile zum Thema "Gilds, Brewers'"

1

Bennett, Judith M. "Working Together Wives and Husbands in the Brewers’ Gild of London." In Ale, Beer, And Brewsters In England. Oxford University PressNew York, NY, 1996. http://dx.doi.org/10.1093/oso/9780195073904.003.0004.

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Abstract In the history of brewing, an understanding of the work undertaken by wives and husbands is critical but elusive. Living in a society where work was structured more around households than individuals, many wives and husbands shared the tasks of brewing for profit. They worked together-sometimes with the assistance of servants and children-to collect supplies and materials, to brew up the ale or beer, and then to market it either retail or wholesale. Some wives and husbands might not have shared this labor at all, but many others certainly did. For them, brewing was a family affair, no
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2

Strangleman, Tim. "The Machine in the Garden." In Voices of Guinness. Oxford University Press, 2019. http://dx.doi.org/10.1093/oso/9780190645090.003.0002.

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This chapter looks at the decisions made by Guinness related to the building of its English brewery at Park Royal in west London. It places these decisions within the context of Anglo-Irish politics of the 1920s and 1930s. Using a variety of archive sources, oral histories, and autobiographies, it tells the story of how the Park Royal site was identified and developed in secret. The chapter looks at the building and architecture of the brewery and the role of the world-renowned architect Giles Gilbert Scott. It also relates the experience of some of the early workers employed at the site durin
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3

Bennett, Judith M. "Women’s Work In A Changing World." In Ale, Beer, And Brewsters In England. Oxford University PressNew York, NY, 1996. http://dx.doi.org/10.1093/oso/9780195073904.003.0008.

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Abstract “If a venture prospers, women fade from the scene.” 1 These few words seem to describe well what we have observed in the history of brewing. In 1300, brewing was a ubiquitous trade that required little specialized skill or equipment, conferred minimal trade identity, and offered only small profits. As such, it was accessible to women, and compared to the other, even more limited economic options of women, it was a good trade for them. By 1600, brewing in many places had been transformed into a specialized trade that required training and investment, conferred social prestige and gild
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