01095nam0-22003131i-450 99000183376040332120190529131432.0000183376FED01000183376(Aleph)000183376FED0100018337620030910d1997----km-y0itay50------baengGB<<The >>role of soaking temperature in the cooking performance and overall quality of dry canned beans (phaseolus vulgaris)C. Marchisano, Paolo MasiLondon...1997p. 13-1630 cmEstr. da: 7th International Congress on Engineering and Food at ICEF 7, suppl.,1997.Tecnologia alimentare664Marchisano,C.355528Masi,Paolo<1953- >748345ITUNINARICAUNIMARCLG99000183376040332160 OP. 156/29FAGBCFAGBCRole of soaking temperature in the cooking performance and overall quality of dry canned beans (phaseolus vulgaris)1552861UNINA01168nam a22002651i 450099100202474970753620040119130428.0040407s2000 it a||||||||||||||||eng b12859308-39ule_instARCHE-083892ExLDip.to Scienze StoricheitaA.t.i. Arché s.c.r.l. Pandora Sicilia s.r.l.338.9Megginson, William L.117020The impact of privatisation on capital market development and individual share ownership /William L. Megginson and Maria K. BoutchkovaMilano :Fondazione ENI Enrico Mattei,200024 p. :ill. ;21 cmNote di lavoro della Fondazione ENI Enrico Mattei ;53.2000PrivatizzazioneBoutchkova, Maria K..b1285930802-04-1416-04-04991002024749707536LE009 GEOG.COLL14G/5312009000312616le009-E0.00-l- 00000.i1341953516-04-04Impact of privatisation on capital market development and individual share ownership303387UNISALENTOle00916-04-04ma -engit 41