LEADER 01683nam 2200421 450 001 000005439 005 20050718115200.0 010 $a88-206-2612-8 100 $a20001018d1985----km-y0itay0103----ba 101 0 $aita 102 $aIT 200 1 $aTrattato di agrumicoltura$fG. Cutuli - E. Di Martino - V. Lo Giudice - G. Terranova$gcoordinamento Paolo Spina e Enrico Di Martino 205 $a1. ed. 210 $aBologna$cEdagricole$dc1985 215 $aIX, 226 p.$cill.$d27 cm. 300 $aIn cop.: virus, viroidi e micoplasmi - malattie crittogamiche e alterazioni da cause non parassitarie - nematodi - parassiti animali e mezzi di lotta - avversità climatiche 606 $aAgrumi$xMalattie 676 $a634.3$9Agrumi e frutti di moracee 701 1$aCutuli,$bGiuseppe$076134 701 1$aDi Martino,$bEnrico$072908 701 1$aLo Giudice,$bV.$0356519 701 1$aTerranova,$bGiuseppe$0115021 801 0$aIT$bUniversità della Basilicata - B.I.A.$gRICA$2unimarc 912 $a000005439 996 $aTrattato di agrumicoltura$974455 997 $aUNIBAS BAS $aMONAGR BAS $aMONOGR BAS $aAGRARIA CAT $aGIORGIO$b01$c20001018$lBAS01$h1023 CAT $c20050601$lBAS01$h1753 CAT $abatch$b01$c20050718$lBAS01$h1048 CAT $c20050718$lBAS01$h1108 CAT $c20050718$lBAS01$h1138 CAT $c20050718$lBAS01$h1152 FMT Z30 -1$lBAS01$LBAS01$mBOOK$1BASA2$APolo Tecnico-Scientifico$2DID$BDidattica$3PTS.s1.p32.19$5A51453$820001018$f98$FConsultazione Z30 -1$lBAS01$LBAS01$mBOOK$1BASA2$APolo Tecnico-Scientifico$2DID$BDidattica$3PTS.s1.p32.19A$5A51452$820001018$f04$FPrestabile Didattica LEADER 02431nam 2200553 a 450 001 9910139696103321 005 20230802004542.0 010 $a1-283-44912-9 010 $a9786613449122 010 $a1-4443-6094-9 010 $a1-4443-6091-4 035 $a(MiAaPQ)EBC847491 035 $a(Au-PeEL)EBL847491 035 $a(CaPaEBR)ebr10529301 035 $a(CaONFJC)MIL344912 035 $a(OCoLC)774279002 035 $a(EXLCZ)992550000000083603 100 $a20110926d2012 uy 0 101 0 $aeng 135 $aurcn#---anc|a 181 $ctxt 182 $cc 183 $acr 200 00$aFood oral processing$b[electronic resource] $efundamentals of eating and sensory perception /$fedited by Jianshe Chen, Lina Engelen 210 $aChichester, U.K. $cWiley Blackwell$d2012 215 $a1 online resource (412 p.) 300 $aDescription based upon print version of record. 311 $a1-4443-3012-8 320 $aIncludes bibliographical references and index. 327 $apt. 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. 330 $aThis 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 o 606 $aIngestion 606 $aDrinking (Physiology) 606 $aFood habits 606 $aTaste 615 0$aIngestion. 615 0$aDrinking (Physiology) 615 0$aFood habits. 615 0$aTaste. 676 $a612.31 701 $aChen$b Jianshe$f1961-$0999034 701 $aEngelen$b Lina$0999035 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910139696103321 996 $aFood oral processing$92292031 997 $aUNINA