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in vitro meat under different names. Appetite, 137, 104-113. https://doi.org/10.1016/j.appet.2019.02.021 Lord, C. G., & Lepper, M. R. (1999). Attitude Representation Theory. Advances in Experimental
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Posting Details Student Title Classification Information Quick Link https://chapman.peopleadmin.com/postings/40419 Job Number SE217424 Position Information Department or Unit Name DCFMA - DIgital
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Posting Details Student Title Classification Information Quick Link https://chapman.peopleadmin.com/postings/40419 Job Number SE217424 Position Information Department or Unit Name DCFMA - Technical
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required Performs related responsibilities as required or assigned Maintain appropriate paperwork relevant to incident numbers, ACIC entries, and radio logs Maintain a professional attitude toward both
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, positive attitude, able to follow instructions. Applicant must be currently authorized to work in the United States. Ashland University will not sponsor or take over sponsorship for an employment visa
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maintain productive working relationship with colleagues. Ability to maintain a non-judgmental attitude when working with others whose values and beliefs may contrast with the VC’s values and beliefs
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attitude towards customers, with the ability to work independently and as part of a team. You will also be able to maintain a positive attitude, whilst sometimes working under challenging situations. You
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communications and interpersonal skills with academic, government, legal profession and private sector stakeholders. Great attitude and open-minded. Comfortable working occasional odd hours. Desirable
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ASSOCIACAO ISCTE CONHECIMENTO E INOVACAO - CENTRO DE VALORIZACAO E TRANSFERENCIA DE TECNOLOGIAS | Lisbon, Maine | United States | 1 day ago
Website https://recrutamento.conhecimentoinovacao.iscte-iul.pt/jobs/54 Requirements Research Field Other Education Level Master Degree or equivalent Skills/Qualifications Master's degree in Health
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Characterization of wholemeal flours and by-products derived from the primary and secondary processing of cereals and legumes for the assessment of their technological attitude and dietetic–nutritional