01612nam2-2200421li-450 99000020772020331620180312154821.03-540-65142-X0020772USA010020772(ALEPH)000020772USA01002077220001109d1998----km-y0itay0103----baengGWRandomization and approximation tachniques in computer sciencesecond international workshop, RANDOM'98Barcelona, Spain, October 8-10, 1998proceedingsMichael Luby ... [et al.] (eds.)Berlin [etc.]Springer-Verlagcopyr. 1998IX, 383 p.ill.24 cmLecture notes in computer science151800100202642001Lecture notes in computer sciencecongressibarcellona1998elaboratori elettronicicongressi1998elaborazione elettronicacongressi1998004Elab. dei dati Scienza degli elab. InformaticaLuby,MichaelInternational workshop RANDOM'982Barcellona1998753734Sistema bibliotecario di Ateneo dell' Università di SalernoRICA990000207720203316001 LNCS (1518)002318100100104193BKSCI1999031020001110USA011714ALANDI9020010207USA01174520020403USA011628PATRY9020040406USA011615Randomization and approximation tachniques in computer science1516278UNISA02841nam 2200565 450 991071486670332120230421032421.0981-279-883-8(CKB)4100000001114832(MiAaPQ)EBC5124419(WSP)00002484(OCoLC)1159428470(OCoLC)1164154533(OCoLC)994100000001114832(EXLCZ)99410000000111483220180925d1995 uy 0engurcnu||||||||txtrdacontentcrdamediacrrdacarrierFluid physics lecture notes of summer schools /edited by Manuel G. Velarde & Christo I. ChristovRevision January 2020.Singapore :World Scientific,[1995]©19951 online resource (xiii, 597 pages) illustrationsWorld Scientific series on nonlinear science. Series B ;Volume 5"Contains part of the material delivered in lectures, seminars and other invited talks at four Fluid Physics Summer Schools (1990-93) held in Almería (Spain) ... and at the International Conference on Interfacial Phenomena held in February 1994 in Madrid (Spain)"--Pref.981-02-1899-0 Includes bibliographical references.Part A. Basic aspects -- Part B. Nonstandard fluids -- Part C. Surface tension phenomena -- Part D. Surface tension inhomogeneity (Marangoni effect) -- Part E. Waves -- Part F. Chaos and turbulence."This book contains part of the material delivered in lectures, seminars and other invited talks at four Fluid Physics Summer Schools (1990-93) held in Almeria (Spain) under the sponsorship of Universidad Complutense de Madrid (UCM) and Banco Central Hispano (BCH), and at the International Conference on Interfacial Phenomena held in February 1994 in Madrid (Spain) at Instituto Pluridisciplinar, UCM, under the European Space Agency (ESA) and the Catedra de Fisica-Fundacion Banco Bilbao Vizcaya (FBBV) sponsorship."--Publisher's website.World Scientific series on nonlinear science.Series B ;Volume 5.FluidsCongressesFluid mechanicsCongressesFluidsFluid mechanics530.4/2Chao David F.1415197Velarde Manuel G(Manuel García),Christov Christo I.Lyndon B. Johnson Space Center,Fluid Physics Summer School(Almería, Spain)International Conference on Interfacial Phenomena(1994 :Madrid, Spain)MiAaPQMiAaPQMiAaPQBOOK9910714866703321Fluid physics3516514UNINA03075nam 22006135 450 991029862530332120200702120153.03-319-13758-110.1007/978-3-319-13758-2(CKB)3710000000360289(EBL)1998607(OCoLC)904046350(SSID)ssj0001451963(PQKBManifestationID)11843288(PQKBTitleCode)TC0001451963(PQKBWorkID)11479578(PQKB)11212172(DE-He213)978-3-319-13758-2(MiAaPQ)EBC1998607(PPN)184494206(EXLCZ)99371000000036028920150223d2015 u| 0engur|n|---|||||txtccrBalsamic Vinegars Tradition, Technology, Trade /by Paolo Giudici, Federico Lemmetti, Stefano Mazza1st ed. 2015.Cham :Springer International Publishing :Imprint: Springer,2015.1 online resource (173 p.)Description based upon print version of record.3-319-13757-3 Includes bibliographical references at the end of each chapters.Vinegar: definition, diffusion and use -- History of balsamic vinegars -- The balsamic family.-Balsamic production: raw materials and processes -- Traditional Balsamic: Vinegar as coded by us -- The ageing of balsamics: residence time, maturity, and yield -- Sensorial properties and evaluation of balsamic vinegars -- "Balsamic": a global debate.This book offers a clear description of all the balsamic vinegars and/or similar products produced in the world, their differences in composition, quality and use. This encompasses all the steps for the production of Traditional Balsamic Vinegar: grape composition, crushing, concentration of the must, alcoholic and acetic fermentation, ageing, sensorial properties and quality of the final product. This book covers extensively all the balsamic vinegars, especially the industrial ones that have a really large market and diffusion.Food—BiotechnologyMicrobiologyFood Sciencehttps://scigraph.springernature.com/ontologies/product-market-codes/C15001Microbiologyhttps://scigraph.springernature.com/ontologies/product-market-codes/L23004Applied Microbiologyhttps://scigraph.springernature.com/ontologies/product-market-codes/C12010Food—Biotechnology.Microbiology.Food Science.Microbiology.Applied Microbiology.664.55Giudici Paoloauthttp://id.loc.gov/vocabulary/relators/aut81878Lemmetti Federicoauthttp://id.loc.gov/vocabulary/relators/autMazza Stefanoauthttp://id.loc.gov/vocabulary/relators/autBOOK9910298625303321Balsamic Vinegars2007742UNINA