01044nam0 2200301 450 00002005820070604130904.00-8493-2021-620070604d2006----km-y0itaa50------baengUSFlavonoidschemistry, biochemistry and applicationsEdited by Øyvind M. Andersen, Kenneth R. MarkhamBoca Raton ; London ; New YorkCRC Taylor & Francis20061237 p.ill.26 cm.FlavonoidiPolifenoli612.01528(21. ed.)Biochimica. PigmentiAndersen,Øyvind M.Markham,Kenneth R.ITUniversità della Basilicata - B.I.A.RICAunimarc000020058Flavonoids86267UNIBASSCIENZETTM3020070604BAS011306TTM3020070604BAS011309BAS01BAS01BOOKBASA2Polo Tecnico-ScientificoDIDDidatticaCHI105787T1057872007060498Consultazione01869nam 22003251a 450 99639609400331620191112152420.0(CKB)4910000000160533(EEBO)2240880014(UnM)99857253e(UnM)99857253(UK-CbPIL)2060399(UK-CbPIL)LION-dr-004973(EXLCZ)99491000000016053320191112e1590uuuu m| |engurbn||||a|bb|Tamburlaine the Great. Who, From a Scythian Shephearde, By His Rare and Woonderfull Conquests, Became a Most Puissant and Mightye Monarque. And (For His Tyranny, and Terrour in Warre) Was Tearmed, the Scourge Of God. Deuided Into Two Tragicall Discourses, As They Were Sundrie Times Shewed Vpon Stages in the Citie Of London. By the Right Honorable the Lord Admyrall, His Seruantes. Now First, and Newlie Published[electronic resource]Now first, and newlie published.London Printed by Richard Ihones [etc.]15901 online resourcePreliminaries and introductory matter omitted. The following plays are taken from this source: Tamburlaine the Great; The Second Part of The Bloody Conquests of Mighty Tamburlaine.eebo-0113Marlowe Christopher132313Uk-CbPILUk-CbPILBOOK996396094003316Tamburlaine the Great. Who, From a Scythian Shephearde, By His Rare and Woonderfull Conquests, Became a Most Puissant and Mightye Monarque. And (For His Tyranny, and Terrour in Warre) Was Tearmed, the Scourge Of God. Deuided Into Two Tragicall Discourses, As They Were Sundrie Times Shewed Vpon Stages in the Citie Of London. By the Right Honorable the Lord Admyrall, His Seruantes. Now First, and Newlie Published2779490UNISA02010nam 2200397 450 991017261130332120230420154606.01-5090-5316-6(CKB)3710000001361974(NjHacI)993710000001361974(EXLCZ)99371000000136197420230420d2016 uy 0engur|||||||||||txtrdacontentcrdamediacrrdacarrier2016 Visual Communications and Image Processing (VCIP) /Institute of Electrical and Electronics Engineers (IEEE)Piscataway, New Jersey :Institute of Electrical and Electronics Engineers (IEEE),2016.1 online resource illustrations1-5090-5317-4 The International Conference on Visual Communications and Image Processing (VCIP), sponsored by the IEEE Circuits and Systems Society and supported by the Institute of Image Processing, School of Electronic Engineering, University of Electronic Science and Technology of China, will be held in Chengdu during 27 30 Nov 2016 VCIP has served as a premier forum in SPIE and IEEE for the exchange of fundamental research results and technological advances in the field of visual communications and image processing since 1986 It provides a venue for leading engineers and scientists from around the world to advance the research frontiers in various areas of interest to VCIP.2016 Visual Communications and Image Processing Coding theoryCongressesImage processingCongressesVisual communicationDigital techniquesCongressesCoding theoryImage processingVisual communicationDigital techniques006.54NjHacINjHaclPROCEEDING99101726113033212016 Visual Communications and Image Processing (VCIP)2509047UNINA01637nam 2200553 450 991079373390332120230713121133.084-9052-247-2(CKB)4100000009153826(MiAaPQ)EBC5885379(OCoLC)1134695030(FINmELB)ELB118227(MiAaPQ)EBC7098580(Au-PeEL)EBL7098580(EXLCZ)99410000000915382620230326h20192018 uy 0spaurcnu||||||||txtrdamedia/spacrdamedia/spardacarrier/spaGuía fácil para el manejo de la carne /Vicenta López Camacho, Begoña Pellicero López[Place of publication not identified] :Ediciones Díaz de Santos,2019.©20181 recurso en línea (203 páginas) ilustraciones84-9052-208-1 CarnthubManipulació dels alimentsthubCuina (Carn)thubMeat cuttingMeatCooking (Meat)Llibres electrònicsthubCarnManipulació dels alimentsCuina (Carn)Meat cutting.Meat.Cooking (Meat)664.9López Camacho Vicenta1538804Pellicero López BegoñaMiAaPQMiAaPQMiAaPQBOOK9910793733903321Guía fácil para el manejo de la carne3789180UNINA