00980nam0-22002891i-450-990007679600403321000767960FED01000767960(Aleph)000767960FED0100076796020021010d--------km-y0itay50------baitaEinfuhrung in das internationale Privatrecht einschliessch der Grundzuge desinternationalen VerfahrensrechtsKarlFirsching.2.voll.nemo Aufl.MunchenBeck1981.288 p.24 cmSchriftenreihe der Juristichen Schulung.Geschaftsfuhrender Helft18340.9Firsching,Karl<1915- >248587ITUNINARICAUNIMARCBK99000767960040332117-C-123841DDCPDDCPEinfuhrung in das internationale Privatrecht einschliessch der Grundzuge desinternationalen Verfahrensrechts681208UNINAGEN0101654cam0-22004811i-450-99000287443040332120060110160810.088-464-0502-1000287443FED01000287443(Aleph)000287443FED0100028744320030910d1997----km-y0itay50------baitaITy-------001yy<<Le >>informazioni sul lavoro in Italiasignificato e limiti delle informazioni provenienti da indagini sulle famigliea cura di Luigi Freyscritti di Francesco Carlucci ... [et al.]MilanoFrancoAngelic1997207 p.22 cmQuaderni di economia del lavoro59Contiene anche : Tendenze della occupazione : Periodico del Ceres, nuova serie, anno II, n.3-4, maggio-luglio 1997, Supplemento del n.59 di Quaderni di Economia del LavoroItaliaEconomia del lavoroEconomiaLavoroDisoccupazioneLavoroItaliaIndagini campionarieLavoro informaleItaliaOccupazione e disoccupazioneItalia331.1Frey,Luigi<1934- >Carlucci,FrancescoITUNINARICAUNIMARCBK990002874430403321XXVI-C-625270MASXV C 223 (59)37606*FGBCEco-1.QL/5917771SESCOLLEZ. 399 (59)31765FSPBCMASFGBCSESFSPBCInformazioni sul lavoro in Italia55370UNINA02648nam 2200649 450 991013974800332120201118232547.01-5231-1076-71-118-35245-91-78539-366-91-280-67846-197866136553941-118-35243-21-118-35244-0(CKB)2550000000103494(EBL)848546(SSID)ssj0000656308(PQKBManifestationID)11465198(PQKBTitleCode)TC0000656308(PQKBWorkID)10632183(PQKB)10692183(MiAaPQ)EBC848546(MiAaPQ)EBC4034503(OCoLC)794670392(EXLCZ)99255000000010349420160801h20122012 uy 0engur|n|---|||||txtccrHandbook of meat, poultry and seafood quality /edited by Leo M. L. Nollet2nd ed.Ames, Iowa :Wiley-Blackwell,2012.©20121 online resource (578 p.)Description based upon print version of record.0-470-95832-4 Includes bibliographical references at the end of each chapters and index.pt. 1. Quality aspects of products of animal origin -- pt. 2. Flavor -- pt. 3. Beef quality -- pt. 4. Pork quality -- pt. 5. Poultry quality -- pt. 6. Seafood quality.A great need exists for valuable information on factors affecting the quality of animal related products. The second edition of Handbook of Meat, Poultry and Seafood Quality, focuses exclusively on quality aspects of products of animal origin, in depth discussions and recent developments in beef, pork, poultry, and seafood quality, updated sensory evaluation of different meat products, revised microbiological aspects of different meat products. Also, included are new chapters on packaging, new chapters and discussion of fresh and frozen products, new aspects of shelf life and recent deMeatQualityHandbooks, manuals, etcPoultryQualityHandbooks, manuals, etcSeafoodQualityHandbooks, manuals, etcMeatQualityPoultryQualitySeafoodQuality363.19/29363.1929Nollet Leo M. L.1948-MiAaPQMiAaPQMiAaPQBOOK9910139748003321Handbook of meat, poultry and seafood quality805143UNINA