I nostri genitori invecchiano : le crisi familiari della quarta età / Brigitte Camdesuus ; con i contributi di Marilyn Bonjean e Richard Spector ; traduzione di Margherita Botto

• Record Nr.: UNISA990000451740203316
• Autore: CAMDESSUS, Brigitte
• Pubbl/distr/stampa: Milano : R. Cortina, 1991
• ISBN: 88-7078-16-7
• Descrizione fisica: 180 p. ; 23 cm
• Collana: Collana psicologia clinica e psicoterapia ; 39
• Disciplina: 362.6019
• Soggetti: Anziani - Assistenza - Aspetti psicologici; Anziani - Rapporti di famiglia
• Collocazione: II.3. Coll.40/ 38(VI sp B COLL 49/39)
• Lingua di pubblicazione: Italiano
• Formato: Materiale a stampa
• Livello bibliografico: Monografia

Food, fermentation and micro-organisms / / Charles W. Bamforth, David J. Cook

• Record Nr.: UNINA9910467209003321
• Autore: Bamforth Charles W.
• Pubbl/distr/stampa: Hoboken, New Jersey : , : Wiley Blackwell, , 2019
• ISBN: 1-119-55745-3; 1-119-55743-7
• Edizione: [Second edition.]
• Descrizione fisica: 1 online resource (246 pages) : ill
• Disciplina: 664.024
• Soggetti: Fermented foods; Fermentation; Yeast; Microorganisms; Electronic books.
• Lingua di pubblicazione: Inglese
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Nota di contenuto: 1. The science underpinning food fermentations -- 2. Beer -- 3. Wine -- 4. Fortified wines -- 5. Cider -- 6. Distilled alcoholic beverages -- 7. Vodka, flavoured spirits and liquers -- 8. Sake -- 9. Vinegar -- 10. Cheese -- 11. Yoghurt and other fermented milk products -- 12. Bread -- 13. Meat -- 14. Indigenous fermented foods -- 15. Vegetable fermentations -- 16. Cocoa -- 17. Microbial biomass protein -- 18. Miscellaneous fermentation products -- Index.
• Sommario/riassunto: Fermentation and the use of micro-organisms is one of the most important aspects of food processing - an industry that is worth billions of US dollars world-wide. Integral to the making of goods ranging from beer and wine to yogurt and bread, it is the common denominator between many of our favorite things to eat and drink. In this updated and expanded second edition of Food, Fermentation, and Micro-organisms, all known food applications of fermentation are examined. Beginning with the science underpinning food fermentations, the author looks at the relevant aspects of microbiology and microbial physiology before covering individual foodstuffs and the role of fermentation in their production, as well as the possibilities that ; exist for fermentation's future development and application. Many chapters, particularly those on cheese, meat, fish, bread, and yoghurt, now feature expanded content and additional illustrations. Furthermore, a newly included chapter looks at indigenous alcoholic beverages. Food, Fermentation, and Micro-organisms, second edition is a comprehensive guide for all food scientists, technologists, and microbiologists working in the food industry and academia today. The book will be an important addition to libraries in food companies, research establishments, and universities where food studies, food science, food technology and microbiology are studied and taught.

To all the clothiers of England [[electronic resource]]

• Record Nr.: UNISA996385711203316
• Autore: D. S
• Pubbl/distr/stampa: [London, : T. Harper?, 1662?]
• Descrizione fisica: 7, [1] p
• Soggetti: Clothing trade - England
• Lingua di pubblicazione: Inglese
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Note generali: Caption title.; Signed on p. 7: D.S.; Imprint suggested by Wing.; Not an STC item; identified as STC (2nd ed.) 21484 on UMI microfilm "Early English books, 1475-1640", reel 1669.; Reproductions of the original in the British Library.
• Sommario/riassunto: eebo-0018