| |
|
|
|
|
|
|
|
|
1. |
Record Nr. |
UNISALENTO991000667239707536 |
|
|
Autore |
Chambadal, Lucien |
|
|
Titolo |
Algèbre linéaire et algèbre tensorielle / par L. Chambadal, J. L. Ovaert |
|
|
|
|
|
Pubbl/distr/stampa |
|
|
|
|
|
|
Descrizione fisica |
|
|
|
|
|
|
Collana |
|
Collection Dunod Université |
|
|
|
|
|
|
Classificazione |
|
|
|
|
|
|
|
|
Altri autori (Persone) |
|
|
|
|
|
|
Soggetti |
|
Linear and multilinear algebra |
|
|
|
|
|
|
Lingua di pubblicazione |
|
|
|
|
|
|
Formato |
Materiale a stampa |
|
|
|
|
|
Livello bibliografico |
Monografia |
|
|
|
|
|
2. |
Record Nr. |
UNISALENTO991003511999707536 |
|
|
Autore |
Ciureanu, Petre |
|
|
Titolo |
Baudelaire in Romania / memoria di Petre Ciureanu |
|
|
|
|
|
Pubbl/distr/stampa |
|
|
Torino : Accademia delle Scienze, 1970 |
|
|
|
|
|
|
|
Descrizione fisica |
|
|
|
|
|
|
Collana |
|
Memoria dell'Accademia delle scienze di Torino. Serie 4, Classe di scienze morali, storiche e filologiche ; 21 |
|
|
|
|
|
|
|
|
Disciplina |
|
|
|
|
|
|
Soggetti |
|
Baudelaire, Charles Fortuna Romania |
Baudelaire, Charles Fortuna Romania |
|
|
|
|
|
|
|
|
Lingua di pubblicazione |
|
|
|
|
|
|
Formato |
Materiale a stampa |
|
|
|
|
|
Livello bibliografico |
Monografia |
|
|
|
|
|
|
|
|
|
|
|
|
3. |
Record Nr. |
UNINA9910787941603321 |
|
|
Autore |
Field Tiffany |
|
|
Titolo |
Touch / / Tiffany Field |
|
|
|
|
|
Pubbl/distr/stampa |
|
|
©2014 |
|
Cambridge, Massachusetts : , : The MIT Press, , [2014] |
|
|
|
|
|
|
|
|
|
ISBN |
|
0-262-32065-7 |
0-262-32064-9 |
|
|
|
|
|
|
|
|
Edizione |
[Second edition.] |
|
|
|
|
|
Descrizione fisica |
|
1 online resource (263 p.) |
|
|
|
|
|
|
Disciplina |
|
|
|
|
|
|
Soggetti |
|
Touch - Psychological aspects |
Touch - Therapeutic use |
Massage therapy |
|
|
|
|
|
|
|
|
Lingua di pubblicazione |
|
|
|
|
|
|
Formato |
Materiale a stampa |
|
|
|
|
|
Livello bibliografico |
Monografia |
|
|
|
|
|
Note generali |
|
|
|
|
|
|
Nota di contenuto |
|
Touch hunger -- Touch as communication -- Touch in early development -- Touch deprivation -- Touch messages to the brain -- Touch therapies -- Infant massage -- Massage therapy for children, adolescents, and adults -- afterward. |
|
|
|
|
|
|
|
|
Sommario/riassunto |
|
Although the therapeutic benefits of touch have become increasingly clear, American society, claims Tiffany Field, is dangerously touch-deprived. Many schools have "no touch" policies; the isolating effects of Internet-driven work and life can leave us hungry for tactile experience. In this book Field explains why we may need a daily dose of touch. The first sensory input in life comes from the sense of touch while a baby is still in the womb, and touch continues to be the primary means of learning about the world throughout infancy and well into childhood. Touch is critical, too, for adults' physical and mental health. Field describes studies showing that touch therapy can benefit everyone, from premature infants to children with asthma to patients with conditions that range from cancer to eating disorders. This second edition of Touch, revised and updated with the latest research, reports on new studies that show the role of touch in early development, in communication (including the reading of others' emotions), in personal relationships and even in sports. It describes the physiological and |
|
|
|
|
|
|
|
|
|
|
|
|
|
biological effects of touch, including areas of the brain affected by touch and the effects of massage therapy on prematurity, attentiveness, depression, pain and immune functions. Touch has been shown to have positive effects on growth, brain waves, breathing and heart rate, and to decrease stress and anxiety. As Field makes clear, we enforce our society's touch taboo at our peril. |
|
|
|
|
|
|
4. |
Record Nr. |
UNINA9910830818103321 |
|
|
Autore |
Tucker Gary |
|
|
Titolo |
Essentials of thermal processing / / Gary Tucker, Susan Featherstone |
|
|
|
|
|
Pubbl/distr/stampa |
|
|
Hoboken, New Jersey : , : Wiley Blackwell, , [2021] |
|
©2021 |
|
|
|
|
|
|
|
|
|
ISBN |
|
1-119-47032-3 |
1-119-47035-8 |
1-119-47031-5 |
|
|
|
|
|
|
|
|
Edizione |
[Second edition.] |
|
|
|
|
|
Descrizione fisica |
|
1 online resource (397 pages) |
|
|
|
|
|
|
Disciplina |
|
|
|
|
|
|
Soggetti |
|
Food - Effect of heat on |
Food - Preservation |
Food - Microbiology |
|
|
|
|
|
|
|
|
Lingua di pubblicazione |
|
|
|
|
|
|
Formato |
Materiale a stampa |
|
|
|
|
|
Livello bibliografico |
Monografia |
|
|
|
|
|
Sommario/riassunto |
|
"The new edition of this definitive modern-day reference on thermal processing has been fully revised and updated throughout. It provides essential information regarding the preservation of food products by heat, and includes all types of food product, from those high in acid and given a mild heat process to the low-acid sterilised foods that require a full botulinum cook. Chapters deal with the manufacturing steps from raw material microbiology, through various processing regimes, validation methods, packaging, incubation testing and spoilage incidents. Due to the rising importance of Heat Transfer Distribution, two new chapters on temperature and heat distribution, |
|
|
|
|
|
|
|
|
|
|
and heat penetration are included, as well as more worked and practical examples throughout the book. This book is directed at scientists and technologists in the food manufacturing industry as well as researchers and students of food science and technology"-- |
|
|
|
|
|
| |