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1. |
Record Nr. |
UNISA996383546403316 |
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Autore |
J. C |
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Titolo |
Peter's patern [[electronic resource] ] : newly revived, with additions, or The perfect path to worldly happiness. As it was delivered in a funeral sermon preached at the interrment of Mr. Hugh Peters lately deceased. By I.C. translator of Pineda upon Job, and one of the triers |
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Pubbl/distr/stampa |
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London, : [s.n.], printed in the year 1659 |
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Descrizione fisica |
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Soggetti |
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Political crimes and offenses - Humor |
Regicides - England - Humor |
Political satire, English |
Great Britain History Puritan Revolution, 1642-1660 Early works to 1800 |
Great Britain History Commonwealth and Protectorate, 1649-1660 Early works to 1800 |
Great Britain History Charles I, 1625-1649 Early works to 1800 |
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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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A satire on Hugh Peters, who was charged with and executed for concerting the death of Charles I. The by-line has caused this work to be attributed to the great expositor of Job, Joseph Caryl. However, this attribution is highly unlikely, and the by-line is also satirical. Cf. Brinley cat., no. 637. |
Text is continuous despite pagination. |
Partly in the same setting as Wing C784. |
Reproduction of original in the Henry E. Huntington Library. |
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Sommario/riassunto |
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2. |
Record Nr. |
UNINA9910983384403321 |
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Autore |
Li Yonghui |
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Titolo |
Plant-Based Proteins : Production, Physicochemical, Functional, and Sensory Properties |
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Pubbl/distr/stampa |
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New York, NY : , : Springer, , 2025 |
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©2025 |
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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 (442 pages) |
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Collana |
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Methods and Protocols in Food Science Series |
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Disciplina |
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Soggetti |
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TECHNOLOGY & ENGINEERING / Food 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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Sommario/riassunto |
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This volumes provides a comprehensive guide to the research and development of plant-based proteins. Chapters coversprotocols and guidelines needed for plant-based protein research and development, from sourcing and processing to the analysis of the physical, chemical, functional, and sensory properties of these proteins. Written in the format of the Methods and Protocols in Food Science series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well established and validated methods for readily reproducible laboratory protocols and contain notes on how to avoid or solve typical problems. Authoritative and cutting-edge, Plant-based Proteins: Production, Physicochemical, Functional, and Sensory Properties aims to be a valuable resource for researchers, graduate students, product developers, and food industry professionals working in the field. |
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