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1. |
Record Nr. |
UNINA9910554250003321 |
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Autore |
Kunze Klaus |
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Titolo |
Tribologie Polymerbasierter Verbundwerkstoffe / / Klaus Kunze |
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Pubbl/distr/stampa |
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Berlin ; ; Boston : , : De Gruyter, , [2021] |
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©2021 |
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ISBN |
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Edizione |
[1st ed.] |
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Descrizione fisica |
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1 online resource (XIX, 365 p.) |
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Collana |
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Soggetti |
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Technology & Engineering / Materials Science / General |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Nota di contenuto |
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Frontmatter -- Vorwort -- Inhalt -- Abkürzungen und Begriffe -- Einleitung -- 1 Polymere Konstruktionswerkstoffe -- 2 Tribologische Eigenschaften von Polymerwerkstoffen -- 3 Grundlagen der Tribologie polymerbasierter Faserverbunde -- Anlagen -- A Werkstoff-Kurzcharakteristika ausgewählter Kunststoffe -- B Konfigurationen der Prüftechnik und Grundlagen der Versuchsauswertung -- C Tribomechanische Eigenschaften ausgewählter chemisch gekoppelter/kompatibilisierter PTFE-Polymercompounds -- Stichwortverzeichnis |
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Sommario/riassunto |
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Current developments in high tech are being shaped by the increasing demands being placed on the performance, reliability, economy, and flexibility of technical products. Mastering tribological processes plays a key role here, as does the functionally integrative development of innovative, tribologically optimized plastics and polymer-based composites, as well as the accompanying construction methods and technologies. |
Die derzeitige Entwicklung der Hochtechnologie ist geprägt durch steigende Anforderungen an die Leistungsfähigkeit, Zuverlässigkeit, Wirtschaftlichkeit und Flexibilität technischer Produkte. Eine Schlüsselrolle dabei spielt die Beherrschung tribologischer Prozesse und in diesem Sinne die funktionsintegrative Entwicklung neuartiger, tribologisch optimierter, Kunststoffe bzw. polymerbasierter Verbunde |
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sowie zugehöriger Bauweisen und Technologien. |
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2. |
Record Nr. |
UNINA9911004729703321 |
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Titolo |
Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation / / edited by Christophe Lacroix |
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Pubbl/distr/stampa |
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Great Abington, Cambridge, : Woodhead Pub., 2011 |
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ISBN |
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1-61344-369-2 |
0-85709-052-6 |
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Descrizione fisica |
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1 online resource (528 p.) |
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Collana |
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Woodhead Publishing series in food science, technology and nutrition, , 2042-8049 ; ; no. 201 |
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Altri autori (Persone) |
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Disciplina |
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Soggetti |
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Anti-infective agents |
Food - Microbiology |
Food - Safety measures |
Food preservatives |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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pt. I. Food biopreservation -- pt. II. Applications of protective cultures, bacteriocins and bacteriophages in food animals and humans -- pt. III. Applications of protective cultures, bacteriocins and bacteriophages in foods and beverages. |
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Sommario/riassunto |
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Consumers favour foods with fewer synthetic additives, but products must also be safe to eat and have a sufficiently long shelf-life. Biopreservation, the use of a product's natural microflora and its antibacterial products for protection against pathogens and spoilage, is a method of growing interest for the safe production of high quality minimally-processed foods. This book provides an essential overview of key topics in this area.Initial chapters review central aspects in food biopreservation, including the identification of new protective cultures and antimicrobial culture compone |
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