00839nam1 22002773i 450 99622904800331620170901102547.020160116d2015----||||0itac50 baitaITy 00 yManagementSergio Barile, Giuseppe Sancetta, Marialuisa SavianoTorinoGiappichelli20152 volumi24 cm0019962290479033162001 <<Vol. 2:>> Funzioni e processi nella gestione dell'impresaAziendeDirezioneBNCF658.4BARILE,Sergio<1956- >117904SAVIANO,Marialuisa560600SANCETTA,Giuseppe117287ITICCU20170828ISBD996229048003316BKECOManagement1474575UNISA01152nam a2200277 i 450099100090765970753620020502180909.0941215s1973 it 001 0 ita 8814046492b11435240-39ule_instPRUMB51278ExLScuola per assistenti socialiita346.45 Vincenzi Amato, Diana211112Gli alimenti :struttura giuridica e funzione sociale /Diana Vincenzi AmatoMilano :Giuffrè,1973240 p. ;24 cm.Pubblicazioni dell'Istituto di studi giuridici della Facoltà di Scienze politiche dell'Università di Roma.Serie 5. ;14AlimentiDiritto.b1143524001-03-1701-07-02991000907659707536LE024 D/B IV 21LE024N-3096le021ex DUSS-E0.00-nm 00000.i1161966101-07-02LE027 346.45 VIN01.0112027000127955le027pE9.30-l- 00000.i1441088627-03-07Alimenti689424UNISALENTOle021le02701-01-94ma -itait 4103674oam 2200685Ma 450 991096566460332120251116235313.00-429-09773-51-4398-5566-81-4665-5563-7(CKB)3710000000391272(EBL)1449130(SSID)ssj0001458211(PQKBManifestationID)12540358(PQKBTitleCode)TC0001458211(PQKBWorkID)11443895(PQKB)11378531(MiAaPQ)EBC1449130(Au-PeEL)EBL1449130(CaPaEBR)ebr11166280(OCoLC)908077839(OCoLC)958799332(OCoLC)1027192280(OCoLC)1028227603(OCoLC)1122512991(OCoLC-P)958799332(FlBoTFG)9780429097737(OCoLC)958799332(FINmELB)ELB141422(EXLCZ)99371000000039127220160914d2012 uy 0engurcn|||||||||txtccrCereal grains laboratory reference and procedures manual /Sergio O. Serna-Saldivar1st ed.Boca Raton CRC Press2012Boca Raton, Florida ;London, [England] ;New York :CRC Press,2012.©20121 online resource (388 p.)Food Preservation Technology Series" ... a practical laboratory manual complementing the author's text, Cereal grains : properties, processing and nutritional attributes."1-4398-5565-X Includes bibliographical references at the end of each chapters.Front Cover; Contents; Preface; Acknowledgments; Author; List of Equivalences; Chapter 1: Physical and Morphological Properties of Cereal Grains; Chapter 2: Determination of Chemical and Nutritional Properties of Cereal Grains and Their Products; Chapter 3: Determination of Color, Texture, and Sensory Properties of Cereal Grain Products; Chapter 4: Storage of Cereal Grains and Detrimental Effects of Pests; Chapter 5: Dry-Milling Processes and Quality of Dry-Milled Products; Chapter 6: Wet-Milling Processes and Starch Properties and CharacteristicsChapter 7: Production of Maize Tortillas and Quality of Lime-Cooked ProductsChapter 8: Functionality Tests for Yeast and Chemical Leavening Agents; Chapter 9: Production of Yeast-Leavened Bakery Products; Chapter 10: Production of Chemical-Leavened Products: Crackers, Cookies, Cakes and Related Products, Donuts, and Wheat Flour Tortillas; Chapter 11: Production of Pasta Products and Oriental Noodles; Chapter 12: Production of Breakfast Cereals and Snack Foods; Chapter 13: Production of Modified Starches, Syrups, and SweetenersChapter 14: Production of Malt, Beer, Distilled Spirits, and Fuel EthanolEmphasizing the essential principles underlying the preparation of cereal-based products and demonstrating the roles of ingredients, Cereal Grains: Laboratory Reference and Procedures Manual is a practical laboratory manual complementing the author's text, Cereal Grains: Properties, Processing, and Nutritional Attributes. Organized so that readersFood preservation technology series.GrainLaboratory manualsCereal productsLaboratory manualsGrainCereal products664.7078Serna Saldívar Sergio R. Othón511771OCoLC-POCoLC-PBOOK9910965664603321Cereal grains764205UNINA