標題: Titlebook: Learning in Cultural Context; Family, Peers, and S Ashley E. Maynard,Mary I. Martini Book 2005 Springer-Verlag US 2005 Peers.Training.atten [打印本頁] 作者: 債權人 時間: 2025-3-21 16:18
書目名稱Learning in Cultural Context影響因子(影響力)
書目名稱Learning in Cultural Context影響因子(影響力)學科排名
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書目名稱Learning in Cultural Context網(wǎng)絡公開度學科排名
書目名稱Learning in Cultural Context被引頻次
書目名稱Learning in Cultural Context被引頻次學科排名
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書目名稱Learning in Cultural Context讀者反饋
書目名稱Learning in Cultural Context讀者反饋學科排名
作者: 庇護 時間: 2025-3-21 22:48
Ashley E. Maynardese changes, referred to as “post depositional effects”, were studied for time periods varying from one month in Greenland to several tens of years in Antarctica..In Antarctica, HCl and HNO. seem to progressively escape from snow in sites where snow accumulation rates are very low (i.e. lower than 6作者: 思想 時間: 2025-3-22 03:09
Mary Gauvainists for measuring human energy needs and expenditures and the energy value of foods is the kilocalorie, which is the amount of heat required to raise the temperature of 1 kg of water 1°C. (A calorie is the amount of heat required to warm 1 g of water 1°C.) Watt and Merrill (1963) cite the Atwater s作者: 撕裂皮肉 時間: 2025-3-22 07:08
Thomas S. Weisner,Catherine Matheson,Jennifer Coots,Lucinda P. Bernheimerists for measuring human energy needs and expenditures and the energy value of foods is the kilocalorie, which is the amount of heat required to raise the temperature of 1 kg of water 1°C. (A calorie is the amount of heat required to warm 1 g of water 1°C.) Watt and Merrill (1963) cite the Atwater s作者: 女上癮 時間: 2025-3-22 10:12
Ashley E. Maynard,Patricia M. GreenfieldUpdated information about international regulations on compo.Ice Cream., 7th Edition focuses on the science and technology of frozen dessert production and quality. It explores the entire scope of the ice cream and frozen dessert industry, from the chemical, physical, engineering and biological prin作者: 符合規(guī)定 時間: 2025-3-22 16:21
Shawn Malia Kana‘iaupuni,Iwalani ElseUpdated information about international regulations on compo.Ice Cream., 7th Edition focuses on the science and technology of frozen dessert production and quality. It explores the entire scope of the ice cream and frozen dessert industry, from the chemical, physical, engineering and biological prin作者: Gnrh670 時間: 2025-3-22 18:29 作者: strain 時間: 2025-3-23 00:44
Mary MartiniUpdated information about international regulations on compo.Ice Cream., 7th Edition focuses on the science and technology of frozen dessert production and quality. It explores the entire scope of the ice cream and frozen dessert industry, from the chemical, physical, engineering and biological prin作者: preeclampsia 時間: 2025-3-23 03:15
Barbara D. DeBaryshe,Dana M. Gorecki and frozen dessert industry, from the chemical, physical, engineering and biological principles of the production process to the distribution of the finished product. It is intended for industry personnel from large to small scale processors and suppliers to the industry and for teachers and studen作者: Cholecystokinin 時間: 2025-3-23 06:22
Laurie SchickUpdated information about international regulations on compo.Ice Cream., 7th Edition focuses on the science and technology of frozen dessert production and quality. It explores the entire scope of the ice cream and frozen dessert industry, from the chemical, physical, engineering and biological prin作者: sigmoid-colon 時間: 2025-3-23 11:44
Lois A. Yamauchi,Tasha R. Wyatt,Jacquelin H. CarrollUpdated information about international regulations on compo.Ice Cream., 7th Edition focuses on the science and technology of frozen dessert production and quality. It explores the entire scope of the ice cream and frozen dessert industry, from the chemical, physical, engineering and biological prin作者: Aromatic 時間: 2025-3-23 14:15
Nina K. BuchananUpdated information about international regulations on compo.Ice Cream., 7th Edition focuses on the science and technology of frozen dessert production and quality. It explores the entire scope of the ice cream and frozen dessert industry, from the chemical, physical, engineering and biological prin作者: ectropion 時間: 2025-3-23 20:36 作者: 令人苦惱 時間: 2025-3-23 23:15 作者: 珠寶 時間: 2025-3-24 04:53
Book 2005e such personal phenomena to enhance student performance?...Extensively researched,. Learning in Cultural Context. explores vital links between informal education and academic progress through a variety of ethnic lenses. This timely volume focuses on three interrelated areas: cultural and learning p作者: 卷發(fā) 時間: 2025-3-24 10:03
Ashley E. Maynard,Mary I. MartiniUtilizes a unique cross-cultural viewpoint to present a wealth of information on various learning processes and teaching strategies作者: Induction 時間: 2025-3-24 11:57
International and Cultural Psychologyhttp://image.papertrans.cn/l/image/582960.jpg作者: 開頭 時間: 2025-3-24 16:36 作者: 草率男 時間: 2025-3-24 22:13
Learning in Cultural Context978-0-387-27550-5Series ISSN 1571-5507 Series E-ISSN 2197-7984 作者: 蒼白 時間: 2025-3-25 01:07
https://doi.org/10.1007/0-387-27550-9Peers; Training; attention; culture; development作者: 獨特性 時間: 2025-3-25 05:30
Book 2005of effective teaching in a multicultural high school program.???? ?Language socialization and moral training in an ethnically diverse dancing class.....The range of students represented across cultures and age groups affirms the relevance of such methods across the curriculum. And by following learn作者: restrain 時間: 2025-3-25 09:12 作者: MONY 時間: 2025-3-25 13:22 作者: 精致 時間: 2025-3-25 16:04 作者: incite 時間: 2025-3-25 22:26
Features of Teaching Associated with Significant Gains in Language Test Scores by Hawaiian Preschool作者: lambaste 時間: 2025-3-26 00:58 作者: Culpable 時間: 2025-3-26 08:20
Ashley E. Maynard,Patricia M. Greenfieldesults. Two new chapters on ice cream structure and shelf-life have been added, and much material has been rearranged to improve its presentation. Outstanding in its breadth, depth and coherence, .Ice Cream., 7978-1-4899-8663-4978-1-4614-6096-1作者: 殘酷的地方 時間: 2025-3-26 11:57
Shawn Malia Kana‘iaupuni,Iwalani Elseesults. Two new chapters on ice cream structure and shelf-life have been added, and much material has been rearranged to improve its presentation. Outstanding in its breadth, depth and coherence, .Ice Cream., 7978-1-4899-8663-4978-1-4614-6096-1作者: GULF 時間: 2025-3-26 14:01
Helen M. Davisesults. Two new chapters on ice cream structure and shelf-life have been added, and much material has been rearranged to improve its presentation. Outstanding in its breadth, depth and coherence, .Ice Cream., 7978-1-4899-8663-4978-1-4614-6096-1作者: CHYME 時間: 2025-3-26 18:25 作者: 女上癮 時間: 2025-3-26 23:39
Laurie Schickesults. Two new chapters on ice cream structure and shelf-life have been added, and much material has been rearranged to improve its presentation. Outstanding in its breadth, depth and coherence, .Ice Cream., 7978-1-4899-8663-4978-1-4614-6096-1作者: 文字 時間: 2025-3-27 03:11
Lois A. Yamauchi,Tasha R. Wyatt,Jacquelin H. Carrollesults. Two new chapters on ice cream structure and shelf-life have been added, and much material has been rearranged to improve its presentation. Outstanding in its breadth, depth and coherence, .Ice Cream., 7978-1-4899-8663-4978-1-4614-6096-1作者: 反復無常 時間: 2025-3-27 06:26
Nina K. Buchananesults. Two new chapters on ice cream structure and shelf-life have been added, and much material has been rearranged to improve its presentation. Outstanding in its breadth, depth and coherence, .Ice Cream., 7978-1-4899-8663-4978-1-4614-6096-1作者: 保守黨 時間: 2025-3-27 11:25 作者: 拋媚眼 時間: 2025-3-27 13:43
1571-5507 ge of students represented across cultures and age groups affirms the relevance of such methods across the curriculum. And by following learn978-0-387-27550-5Series ISSN 1571-5507 Series E-ISSN 2197-7984 作者: 慢慢沖刷 時間: 2025-3-27 18:55 作者: 旋轉一周 時間: 2025-3-28 01:46
Mary Gauvainhe losses in digestion and metabolism found for human subjects, and to apply the adjusted calorie factors to the amounts of protein, fat, and carbohydrates in the food. The quantities of proteins and fat are determined by chemical analysis, and the percentage of carbohydrates is obtained by differen作者: 有常識 時間: 2025-3-28 04:03
Thomas S. Weisner,Catherine Matheson,Jennifer Coots,Lucinda P. Bernheimerhe losses in digestion and metabolism found for human subjects, and to apply the adjusted calorie factors to the amounts of protein, fat, and carbohydrates in the food. The quantities of proteins and fat are determined by chemical analysis, and the percentage of carbohydrates is obtained by differen作者: 沒有貧窮 時間: 2025-3-28 09:56 作者: FEAT 時間: 2025-3-28 11:41
