01111cam0-22003251i-450-99000592930040332120060316165500.0000592930FED01000592930(Aleph)000592930FED0100059293020000112d1926----km-y0itay50------bagerDEa-------001yy<<Die >>TorturGeschichte der Folter im Kriminalverfahren aller Zeiten und Völkermit Abbildungen nach alten MeisternVerfasst von Franz HelbingVöllig neubearbeitet und ergänzt von Max Bauermit Schlusswort von rechtsanwalt Dr. Max AlsbergBerlinP. Langenscheidt1926430 p.ill.24 cmSammlung Kulturgeschichtlicher WerkeHerausgeber: Kurt Langenscheidt36420itaHelbing,Franz225374Alsberg,MaxBauer,Max<1861-1932>ITUNINARICAUNIMARCBK990005929300403321XII F 41362169FGBCFGBCTortur586096UNINA02659nam 2200493 450 991031761940332120230803135223.0953-51-4316-6(CKB)4970000000097890(NjHacI)994970000000097890(oapen)https://directory.doabooks.org/handle/20.500.12854/40194(EXLCZ)99497000000009789020221019d2012 uy 0engur|||||||||||txtrdacontentcrdamediacrrdacarrierAdvanced Gas Chromatography Progress in Agricultural, Biomedical and Industrial Applications /edited by Mustafa Ali MohdIntechOpen2012Rijeka, Croatia :IntechOpen,2012.1 online resource (vii, 472 pages) illustrations953-51-0298-2 Includes bibliographical references.Progress in agricultural, biomedical and industrial applications' is a compilation of recent advances and developments in gas chromatography and its applications. The chapters cover various aspects of applications ranging from basic biological, biomedical applications to industrial applications. Book chapters analyze new developments in chromatographic columns, microextraction techniques, derivatisation techniques and pyrolysis techniques. The book also includes several aspects of basic chromatography techniques and is suitable for both young and advanced chromatographers. It includes some new developments in chromatography such as multidimensional chromatography, inverse chromatography and some discussions on two-dimensional chromatography. The topics covered include analysis of volatiles, toxicants, indoor air, petroleum hydrocarbons, organometallic compounds and natural products. The chapters were written by experts from various fields and clearly assisted by simple diagrams and tables. This book is highly recommended for chemists as well as non-chemists working in gas chromatography.Advanced gas chromatographyGas chromatographyAnalytical chemistryPhysical SciencesEngineering and TechnologyChemistryAnalytical ChemistryInstrumental ChemistryGas chromatography.Analytical chemistry.543.0Mustafa Ali Mohdauth1375178Mohd Mustafa AliNjHacINjHaclBOOK9910317619403321Advanced Gas Chromatography3409323UNINA04046nam 2201213z- 450 991056648390332120220506(CKB)5680000000037540(oapen)https://directory.doabooks.org/handle/20.500.12854/81003(oapen)doab81003(EXLCZ)99568000000003754020202205d2022 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierNew Insights into Food FermentationBaselMDPI - Multidisciplinary Digital Publishing Institute20221 online resource (226 p.)3-0365-3920-4 3-0365-3919-0 This reprint is dedicated to new insights into food fermentation. The goal of this reprint was to broaden the current knowledge on advanced approaches concerning food fermentation, gathering studies on conventional and unconventional food matrix fermentation, functional compounds obtained through fermentation, fermentations increasing quality and safety standards, as well as papers presenting innovative approaches shedding light on the microbial community that characterizes fermented foods.Biology, life sciencesbicsscMicrobiology (non-medical)bicsscResearch & information: generalbicssc16S metagenomicsaldehydesantimicrobial activityaromatic profileArthrospira platensisbacterial diversitybiogenic aminescabbagecholesterol removalCNCcombination fermentationcorrelation analysisdate fruit barsDNA (meta)fingerprintingDNA metabarcodingdry fermented sausagesestersEthiopiaethnobiologyethnozymologyfermentationfermentative microorganismsfermented fishfermented foodsfish sauceflavor componentsfood safetyfood supplementfunctional snackgenerical hard cheesesGrana Padano cheeseHepatitis E virushistaminehistidine decarboxylation pathwayL. plantarum EMlactic acid bacterialactofermentationlipaseMesoamerican biocultural heritagemetagenomic analysismicrobial biodiversitymicrobial community dynamicsmicrobial ecologyn/anattonattokinasenatural fermentationneural networkphysicochemicalpolyphenolspredictive modelsprobioticprocessingProteusProteus bacillusred radishrice bran fermentationRotavirus-Asensory qualitysmoked horsemeat sausagestarterswine and pork production chainthrombolytic propertythyme microcapsulestraditional alcoholic beveragetraditional food systemsvolatile compoundsBiology, life sciencesMicrobiology (non-medical)Research & information: generalBernini Valentinaedt1309630Lindner Juliano De DeaedtBernini ValentinaothLindner Juliano De DeaothBOOK9910566483903321New Insights into Food Fermentation3029474UNINA