00824nam0-22002891i-450-990004190900403321199905303.533.02839.9000419090FED01000419090(Aleph)000419090FED0100041909019990530g19809999km-y0itay50------baengy-------001yyProblemans spectacleStudies in the OresteiaWilliam WhallonHeidelbergWinter1980159 p.20 cmWhallon,William<1928- >164140Aeschylus<ca. 525/4-458/6 a. C.>ITUNINARICAUNIMARCBK990004190900403321FCL 428 (2) 67Ist.Fil.Cl.9511FLFBCFLFBCProblemans spectacle484370UNINA01144cam0 2200277 450 E60020006048120200429080122.0387320419320100224d1988 |||||ita|0103 bagerDERezeptivität und Spontaneität der Wahrnehmung bei AristotelesVersuch einer Bestimmung der spontanen Erkenntnisleistung der Wahrnehmung bei Aristoteles in Abgrenzung gegen die rezeptive Auslegung der Sinnlichkeit bei Descartes und KantWolfgang BernardBaden-BadenKoerner1988V, 274 p.24 cmSaecula Spiritalia19001LAEC000282222001 *Saecula Spiritalia19Bernard, WolfgangA600200060004070185127ITUNISOB20200429RICAUNISOBUNISOB10069899E600200060481M 102 Monografia moderna SBNM100007522Si69899acquistopregresso3UNISOBUNISOB20100224112323.020200429080054.0SpinosaRezeptivität und Spontaneität der Wahrnehmung bei Aristoteles1704085UNISOB02704nam 2200589 a 450 991100678790332120200520144314.01-78262-609-31-62870-134-X1-84755-216-1(CKB)1000000000791686(EBL)1186082(SSID)ssj0000379647(PQKBManifestationID)11253145(PQKBTitleCode)TC0000379647(PQKBWorkID)10383709(PQKB)11390813(MiAaPQ)EBC1186082(PPN)198478313(MiAaPQ)EBC7423219(Au-PeEL)EBL7423219(EXLCZ)99100000000079168620010626d2000 uy 0engur|n|---|||||txtccrThe science of sugar confectionery /W.P. Edwards1st ed.Cambridge Royal Society of Chemistryc20001 online resource (177 p.)RSC paperbacksIncludes index.0-85404-593-7 Science of Sugar ConfectioneryOFC; BK9780854045938-FP001; BK9780854045938-FP005; BK9780854045938-FP007; BK9780854045938-00001; BK9780854045938-00005; BK9780854045938-00023; BK9780854045938-00059; BK9780854045938-00081; BK9780854045938-00085; BK9780854045938-00092; BK9780854045938-00095; BK9780854045938-00101; BK9780854045938-00110; BK9780854045938-00124; BK9780854045938-00128; BK9780854045938-00131; BK9780854045938-00144; BK9780854045938-00148; BK9780854045938-00151; BK9780854045938-00157; BK9780854045938-00158Confectionery is a topic close to many people's hearts and its manufacture involves some interesting science. The confectionery industry is divided into three classes: chocolate, flour and sugar confectionery. It is the background science of this latter category that is covered in The Science of Sugar Confectionery .The manufacture of confectionery is not a science based industry, as these products have traditionally been created by skilled confectioners working empirically. In fact, scientific understanding of the production process has only been acquired retroactively. Historically however, RSC PaperbacksConfectioneryConfectioneryAnalysisConfectionery.ConfectioneryAnalysis.664/.153Edwards W. P442486Royal Society of Chemistry (Great Britain)MiAaPQMiAaPQMiAaPQBOOK9911006787903321Science of sugar confectionery84538UNINA