01225nam--2200385---450 99000294959020331620210122102002.0978-88-04-51243-1000294959USA01000294959(ALEPH)000294959USA0100029495920070626h2007----km-y0itay50------baitaITaf--||||001yyAttacco dal marestoria dei mezzi d'assalto della marina italianaGiorgio GiorgeriniMilanoMondadori2007453 p., [8] p. di tav.ill.23 cm<<Le>> scie2001<<Le>> scieMarina militare italianaGuerra mondiale1939-1945Marina militare italianaGuerra mondiale1914-1918Navi da guerra italiane1915-1945Marina militare italiana1915-1945Marina militare italianaFlottiglia Max <10>Storia359.009GIORGERINI,Giorgio4835ITsalbcISBD990002949590203316X.2.B. 1614198715 L.M.X.2.00174715BKUMAAttacco dal mare1031503UNISA01999nam 2200625Ia 450 991078247310332120200520144314.01-282-16125-3978661216125490-272-9653-7(CKB)1000000000556873(SSID)ssj0000343323(PQKBManifestationID)12099413(PQKBTitleCode)TC0000343323(PQKBWorkID)10290984(PQKB)10793371(MiAaPQ)EBC623151(Au-PeEL)EBL623151(CaPaEBR)ebr10040054(CaONFJC)MIL216125(OCoLC)70750397(EXLCZ)99100000000055687320030115d2003 uy 0engurcn|||||||||txtccrApproaches to the simplex clause[electronic resource] a guide to three major structural-functional theories /Christopher S. ButlerAmsterdam ;Philadelphia John Benjamins2003xx, 570 pStudies in language companion series,0165-7763 ;v. 63Structure and function ;pt. 1Bibliographic Level Mode of Issuance: Monograph1-58811-356-6 90-272-3069-2 Includes bibliographical references and index.Studies in language companion series ;v. 63.Structural linguisticsFunctionalism (Linguistics)Role and reference grammarSystemic grammarStructural linguistics.Functionalism (Linguistics)Role and reference grammar.Systemic grammar.410/.1/8Butler Christopher1945-156456MiAaPQMiAaPQMiAaPQBOOK9910782473103321Approaches to the simplex clause3717758UNINA04639nam 2200625 a 450 99619733040331620230721004100.01-282-36556-897866123655600-470-27782-30-470-27654-1(CKB)1000000000687180(EBL)468599(SSID)ssj0000298203(PQKBManifestationID)11223413(PQKBTitleCode)TC0000298203(PQKBWorkID)10343334(PQKB)10598729(MiAaPQ)EBC468599(OCoLC)184983223(EXLCZ)99100000000068718020060713d2007 uy 0engur|n|---|||||txtccrHandbook of meat, poultry and seafood quality /editor, Leo M.L. Nollet ; associate editors, Terri Boylston ... [et al.]1st ed.Ames, Iowa Blackwell Pub.20071 online resource (739 p.)Description based upon print version of record.0-8138-2446-X Includes bibliographical references and index.Handbook of Meat, Poultry and Seafood Quality; Contents; List of Contributors; Preface; Part I. General Food Quality Factors; 1. Factors Affecting Food Quality: A Primer; 2. Hazard Analysis and Critical Control Points and Muscle Food Safety in the United States; Part II. Sensory Attributes of Muscle Foods; 3. History, Background, and Objectives of Sensory Evaluation in Muscle Foods; 4. Chemical and Biochemical Aspects of Color in Muscle Foods; 5. Sensory: Human Biology and Physiology; 6. Sensory Methodology of Muscle Foods; 7. Objective Methods of Sensory Analysis8. Attributes of Muscle Foods: Color, Texture, FlavorPart III. Flavors; 9. Sensory Characterization; 10. Chemical Characterization; 11. Chemistry, Technology, and Safety of Synthetic Flavors; 12. Process Flavors; 13. Savory Flavors; 14. Natural Flavors; 15. Wood Smoke Flavor; 16. Blended Flavors; 17. Off Flavors and Rancidity in Foods; 18. Land Animal Products; 19. Marine Animal and Plant Products; 20. Maillard Reaction in Flavor Generation; 21. Traditional Laboratory Methods; 22. Recent Developments in Flavor Measurements; Part IV. Beef Quality; 23. Sensory Evaluation of Beef Flavor24. Beef Quality and Tainting25. Microbiological and Sensory Properties of Beef; 26. Quality Measurements in Beef; 27. Shelf Life of Meats; 28. Packaging and Freezing of Beef as Related to Sensory Properties; Part V. Pork Quality; 29. Fresh and Frozen Pork Color; 30. Microbiological and Sensory Properties of Fresh and Frozen Pork Products; 31. Pork Taint; 32. Shelf Life of Fresh and Frozen Pork; Part VI. Poultry Quality; 33. General Attributes of Fresh and Frozen Poultry Meat; 34. Poultry Meat Flavor; 35. Color of Fresh and Frozen Poultry; 36. Shelf Life of Fresh and Frozen Poultry37. Packaging of Fresh and Frozen Poultry38. Microbiological and Sensory Properties of Fresh and Frozen Poultry; Part VII. Seafood Quality; 39. Fish and Sensory Analysis in the Fish Chain; 40. Sensory Profiling of Fish, Fish Product, and Shellfish; 41. Quality Index Methods; 42. Texture of Fish, Fish Products, and Shellfish; 43. Perception of Sensory Quality of Wild and Farmed Fish by Experts, Consumers, and Chefs or Cooks in the Restaurant Sector; 44. Quality of Frozen Fish; Appendix Standards for Meat, Poultry, and Seafood in the United States; IndexThe Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and processed muscle foods, especially sensory attributes and flavors. Following sections discuss factors affecting the quality of beef, pork, poultry, and seafood. Under each muscle food, some or all of the following factors affecting the quality are discussed:additives aroma color contaminants flavors microbiology moisture mouthfeel nutrition packagiMeatQualityHandbooks, manuals, etcPoultryQualityHandbooks, manuals, etcSeafoodQualityHandbooks, manuals, etcMeatQualityPoultryQualitySeafoodQuality363.19/29Nollet Leo M. L.1948-308584Boylston Terri314218MiAaPQMiAaPQMiAaPQBOOK996197330403316Handbook of meat, poultry and seafood quality2877295UNISA