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Enterprise Ireland: Stimulating Creativity Through Design Strategies, Peter Dee
Enterprise Ireland: Stimulating Creativity Through Design Strategies, Peter Dee
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Stimulating Creativity through Design Strategies: A seminar organised by Enterprise Ireland for business organisations to explore a holistic approach to the design / marketing interface.
Peter Dee - Strategic Design and Marketing Consultant, specialises in the creation of brand development strategies for Enterprise Ireland’s Design Unit. Peter was responsible for the design and development of the brand identity for the Enterprise Ireland Stimulating Creativity through Design Strategies Seminar in Dublin.
Design is an excellent expression of innovation. It can provide product differentiation, gain and hold onto competitive market advantage and assist in the building of strong brands through creative packaging …
T. Cassidy Printing Company Limited Brand Identity Project, Peter Dee
T. Cassidy Printing Company Limited Brand Identity Project, Peter Dee
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T. Cassidy Printing - Dublin's finest lithographic and digital printing company. T. Cassidy Printing required a clean, bold and tasteful logotype using strong colours and imagery.
Peter Dee - Strategic Design and Marketing Consultant, was responsible for the design and development of the brand identity for the T. Cassidy Printing Company which was used on business cards, letterhead, promotional material and business website.
T. Cassidy Printing provides a complete design and printing service for all printed materials - from graphic design through to printing, finishing and delivery. All types of corporate printed materials from newsletters and marketing brochures to corporate …
The Tenderisation Of Shin Beef Using A Citrus Juice Marinade, Roisin Burke, Frank Monahan
The Tenderisation Of Shin Beef Using A Citrus Juice Marinade, Roisin Burke, Frank Monahan
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The effectiveness of organic acids (acetic, citric, lactic) and a citrus juice marinade as tenderising agents in shin beef muscle was investigated. At 0.2 M, citric acid was more effective as a tenderising agent than acetic or lactic acid. Immersion of shin beef strips in citric acid (0–0.05 M) showed that a significant tenderising effect was obtained above a concentration of 0.013 M. When shin beef strips were immersed in the citrus juice marinade (31% orange juice, 31% lemon juice, 38% distilled water) mean pH decreased from 5.7 to 3.1 and mean sample weight increased by ∼65%. The mean Warner–Bratzler …