01445nam0 2200325 450 00003423720220223161913.020220223d1996----km-y0itay50------baengITa-------001yySuspect Data in Questionnaires and Auditors' Evaluations in the ISTAT Survey of the Business Accounts SystemEstrattoClaudio Quintano, Piero TacciniPotenzaRocco Curto Editore1996P. 487-57424 cmScritti di Statistica Economica2Quaderni di discussione11In testa alla copertina: Istituto di Statistica e Matematica. Facoltà di Economia. Istituto universitario navale, NapoliScritti di Statistica Economica2Quaderni di discussione11Suspect Data in Questionnaires and Auditors' Evaluations in the ISTAT Survey of the Business Accounts System2596751AziendeContabilitaRevisioneItaliaISTATIndagini657.4521Revisione contabileQuintano,Claudio551040Taccini,Piero117999ITUNIPARTHENOPE20220223RICAUNIMARC000034237SSE-330/11 [III]senza inventarioNAVA12022Suspect Data in Questionnaires and Auditors' Evaluations in the ISTAT Survey of the Business Accounts System2596751UNIPARTHENOPE02468nam 2200577 a 450 991081021880332120240516114355.01-283-44912-997866134491221-4443-6094-91-4443-6091-4(MiAaPQ)EBC847491(Au-PeEL)EBL847491(CaPaEBR)ebr10529301(CaONFJC)MIL344912(OCoLC)774279002(CKB)2550000000083603(EXLCZ)99255000000008360320110926d2012 uy 0engurcn#---anc|atxtccrFood oral processing fundamentals of eating and sensory perception /edited by Jianshe Chen, Lina Engelen1st ed.Chichester, U.K. Wiley Blackwell20121 online resource (412 p.)Description based upon print version of record.1-4443-3012-8 Includes bibliographical references and index.pt. 1. Oral anatomy and physiology -- pt. 2. Food oral management -- pt. 3. Food oral processing and sensory perception -- pt. 4. Principles and practices of instrumental characterisation for eating and sensory perception studies -- pt. 5. Applications and new product developments.This volume provides an overview of the latest research findings on the physics, physiology, and psychology of food oral consumption, as well as the experimental techniques available for food oral studies. Coverage includes the main physical and physiological functionalities of the mouth; the location and functionalities of various oral receptors; the main sequences of eating and drinking, and the concomitant food disintegration and destabilisation. Chapters also explain oral processing and its relation to flavour release and texture perception, and there is an introduction to the principles oIngestionDrinking (Physiology)Food habitsTasteIngestion.Drinking (Physiology)Food habits.Taste.612.31Chen Jianshe1961-1653329Engelen Lina1653330MiAaPQMiAaPQMiAaPQBOOK9910810218803321Food oral processing4004592UNINA