Ventricle
发表于 2025-3-26 21:32:44
https://doi.org/10.1007/978-3-030-32361-5Artificial Intelligence; AI regulation; Algorithms; Anti-discrimination Law; Internet of Things; Privacy;
dainty
发表于 2025-3-27 04:16:30
Thomas Wischmeyer,Timo RademacherComprehensively covers the legal framework for Artificial Intelligence.Formulates detailed policy proposals for the future regulation of Artificial Intelligence.Brings together a group of top scholars
languid
发表于 2025-3-27 08:32:11
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constellation
发表于 2025-3-27 12:33:59
hapter explores my experience of food education in English schools and how it has evolved from domestic science in the 1970s through being part of design and technology (D&T) in the national curriculum to more recent trends where the subject has separated from D&T with the introduction of General Ce
echnic
发表于 2025-3-27 13:39:49
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Extemporize
发表于 2025-3-27 19:36:30
design and technology (D&T) and in particular the food technology education element. I am going to reflect on previous research in 2009 on teaching food education with university initial teacher education (ITE) trainee teachers. I will then replicate this research to explore if, and how, the result
镇压
发表于 2025-3-27 23:52:46
Nikolaus Marsch for design and technology (D&T) and for food technology, food education is going through a crisis in secondary schools..These changes are in the context of the government’s new school accountability measures—Progress 8 and Attainment 8 (Department for Education, 2016)—and the privileging of academi
厌恶
发表于 2025-3-28 04:36:16
Christian Ernstlsifiers are used in bread formulas to improve dough handling and the product’s overall quality. This results in improvements in machinability, shelf life and loaf volume. Emulsifiers have two major functions in yeast-raised products: dough conditioning/strengthening; and shelf life extension, or “c
conscribe
发表于 2025-3-28 06:47:45
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某人
发表于 2025-3-28 10:45:01
Alexander Tischbirek naturally occurring membrane, which allows solid fat to be dispersed into an aqueous phase. Early food formulations for butter, cheese, whipped cream and ice cream took advantage of these natural emulsifiers. The invention of mayonnaise as a cold sauce in France utilizes egg lipoproteins and phosph