01160nam--2200397---450-99000043815020331620050729132432.00-226-04240-50043815USA010043815(ALEPH)000043815USA01004381520010510d1991----km-y0itay0103----baengUS||||||||001yy<<The>> retoric of morality and philosophyplato's Gorgias and PhaedrusSeth BernardeteChicagoThe University of Chicago press1991205 p.23 cm2001001-------2001PlatoneGorgiaPlatoneFedro184BERNARDETE,Seth544967ITsalbcISBD990000438150203316II.1.A. 708(II i 1210)110794 LMII iBKUMAPATTY9020010510USA01123720020403USA011652PATRY9020040406USA011630COPAT39020050729USA011324Retoric of morality and philosophy873914UNISA01597nam0 22003973i 450 VIA006794620231121125924.088453087588845310345a partire dalla rist. del 200020141021d1998 ||||0itac50 baitaitz01i xxxe z01nNet gaincreare nuovi mercati con InternetJohn Hagel III, Arthur G. Armstrong[Milano]Etas libri1998XIII, 241 p.22 cmMarketing e venditeTrad. di Stefano MicelliDal 2000 fa parte della collana Marketing e vendite.dal 2000UBO2799450001UBO27994502001 Marketing e venditeNet gain. Expanding markets through virtual communities.VIA0067947VIAV0999143643656InternetMercatiFIRRMLC377409I00320Hagel, JohnVIAV099914070536198Armstrong, Arthur G.VIAV099915070141760Hagel, John <3.>CFIV194109Hagel, JohnITIT-0120141021IT-FR0098 Biblioteca Area Giuridico EconomicaFR0098 VIA0067946Biblioteca Area Giuridico Economica 53IMP 003/11 53VM 0000091305 VM barcode:ECO009629. - Inventario:5239. - Fondo:Sala consultazioneVMA 1999121320121204 53Net gain. Expanding markets through virtual communities3643656UNICAS04371nam 2200649 a 450 991101935260332120200520144314.09786612686221978128268622912826862249780470504475047050447197804705044680470504463(CKB)2670000000014645(EBL)514297(SSID)ssj0000397346(PQKBManifestationID)11304539(PQKBTitleCode)TC0000397346(PQKBWorkID)10355314(PQKB)10342858(MiAaPQ)EBC514297(OCoLC)612306823(Perlego)2761416(EXLCZ)99267000000001464520090420d2009 uy 0engur|n|---|||||txtccrHandbook of poultry science and technology /editor, Isabel Guerrero-Legarreta ; consulting editor, Y.H. Hui ; associate editors, Alma Delia Alarcon-Rojo ... [et al.]Hoboken, N.J. Wileyc20091 online resource (632 p.)Includes index.9780470185537 0470185538 HANDBOOK OF POULTRY SCIENCE AND TECHNOLOGY; CONTENTS; Contributors; Preface; PART I SECONDARY PROCESSING OF POULTRY PRODUCTS; 1 Processed Poultry Products: A Primer; PART II METHODS FOR PROCESSING POULTRY PRODUCTS; 2 Gelation and Emulsion: Principles; 3 Gelation and Emulsion: Applications; 4 Battering and Breading: Principles and System Development; 5 Battering and Breading: Frying and Freezing; 6 Mechanical Deboning: Principles and Equipment; 7 Mechanical Deboning: Applications and Product Types; 8 Marination, Cooking, and Curing: Principles; 9 Marination, Cooking, and Curing: Applications10 Nonmeat IngredientsPART III PRODUCT MANUFACTURING; 11 Overview of Processed Poultry Products; 12 Canned Poultry Meat; 13 Turkey Bacon; 14 Turkey Sausages; 15 Breaded Products (Nuggets); 16 Paste Products (Pâté); 17 Poultry Ham; 18 Luncheon Meat Including Bologna; 19 Processed Egg Products: Perspective on Nutritional Values; 20 Dietary Products for Special Populations; PART IV PRODUCT QUALITY AND SENSORY ATTRIBUTES; 21 Sensory Analysis; 22 Texture and Tenderness in Poultry Products; 23 Protein and Poultry Meat Quality; 24 Poultry Flavor: General Aspects and Applications25 Poultry Meat Color26 Refrigerated Poultry Handling; PART V ENGINEERING PRINCIPLES, OPERATIONS, AND EQUIPMENT; 27 Basic Operations and Conditions; 28 Poultry-Processing Equipment; 29 Thermal Processing; 30 Packaging for Poultry Products; PART VI CONTAMINANTS, PATHOGENS, ANALYSIS, AND QUALITY ASSURANCE; 31 Contamination of Poultry Products; 32 Microbial Ecology and Spoilage of Poultry Meat and Poultry Meat Products; 33 Campylobacter in Poultry Processing; 34 Microbiology of Ready-to-Eat Poultry Products; 35 Chemical Analysis of Poultry Meat36 Microbial Analytical Methodology for Processed Poultry ProductsPART VII SAFETY SYSTEMS IN THE UNITED STATES; 37 Sanitation Requirements; 38 HACCP for the Poultry Industry; 39 FSIS Enforcement Tools and Processes; Index; Contents of Volume 1: Primary ProcessingA comprehensive reference for the poultry industry-Volume 2 describes poultry processing from raw meat to final retail products With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 2: Secondary Processing covers processing poultry from raw meat to uncooked, cooked or semi-cooked retail products. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing and attributes,PoultryProcessingPoultry plantsPoultryProcessing.Poultry plants.664/.93Guerrero-Legarreta Isabel1837627Hui Y. H(Yiu H.)858835Alarcon-Rojo Alma Delia1837628MiAaPQMiAaPQMiAaPQBOOK9911019352603321Handbook of poultry science and technology4416392UNINA