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1. |
Record Nr. |
UNINA9910777081703321 |
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Autore |
Daly Mary |
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Titolo |
Care Work : The Quest for Security [[electronic resource]] |
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Pubbl/distr/stampa |
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Geneva, CHE, : International Labour Office Bureau International du Travail, 20011101 |
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International Labour Office Bureau International du Travail |
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ISBN |
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Descrizione fisica |
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1 online resource (267 p.) |
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Disciplina |
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Soggetti |
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BUSINESS & ECONOMICS |
Labor |
Caregivers - Government policy |
Caregivers - Economic conditions |
Caregivers - Finance |
Home care services |
Social Welfare & Social Work - General |
Social Welfare & Social Work |
Social Sciences |
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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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Bibliographic Level Mode of Issuance: Monograph |
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2. |
Record Nr. |
UNIORUON00213579 |
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Autore |
UPTON, Clive |
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Titolo |
An atlas of English dialects / Clive Upton and J. D. A. Widdowson |
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Pubbl/distr/stampa |
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Oxford [etc.] : Oxford University Press, 1996 |
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ISBN |
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Descrizione fisica |
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xxiii, 193 p. : ill., c. geogr. ; 20 cm. |
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Altri autori (Persone) |
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WIDDOWSON, John David Allison |
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Disciplina |
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Soggetti |
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Atlanti linguistici |
DIALETTI INGLESI |
Lingua inglese - Dialetti |
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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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3. |
Record Nr. |
UNINA9910367757103321 |
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Autore |
Remize Fabienne |
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Titolo |
Safety and Microbiological Quality / Fabienne Remize, Didier Montet |
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Pubbl/distr/stampa |
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MDPI - Multidisciplinary Digital Publishing Institute, 2019 |
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Basel, Switzerland : , : MDPI, , 2019 |
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ISBN |
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Descrizione fisica |
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1 electronic resource (126 p.) |
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Soggetti |
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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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Sommario/riassunto |
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The safety and microbiological quality of fermented foods covers complementary aspects of such products. Food fermentation is primary intended to improve food preservation, thereby modifying food properties. However, the management of chemical and microbiological hazards is a leading aspect for innovative processing in this domain. Similarly, microbiological quality in fermented foods is of peculiar importance: all microorganisms with a positive effect, including probiotic bacteria, fermentative bacteria, Saccharomyces and non-Saccharomyces yeasts, can be relevant. The fitness of pro-technological microorganisms impacts nutritional quality, but also sensory properties and processing reliability. This book provides a broad view of factors which determine the safety and microbiological quality of fermented foods. A focus is made on the interconnection between starter properties and the expectations related to a probiotic effect. All chapters underline the involvement of fermented foods towards better resource management and increasing food and nutritional security, especially in developing countries. |
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