LEADER 01039nam0-22003251i-450- 001 990000378460403321 005 20160413123524.0 035 $a000037846 035 $aFED01000037846 035 $a(Aleph)000037846FED01 035 $a000037846 100 $a20020821d--------km-y0itay50------ba 101 0 $aita 105 $ay-------001yy 200 1 $a<>Interpretative Model for the School Service Demand$fC. Gori-Giorgi, S. Monaco, G.G. Rizzo. 210 $aRoma$cLa Goliardica$d1979 215 $a40 p., 23 cm 300 $aIn testa al front.: Universita' di Roma. Istituto di Automatica. 676 $a629 700 1$aGori Giorgi,$bClaudio$0882 702 1$aMonaco,$bSalvatore 702 1$aRizzo,$bGiulio G. 712 02$aUniversitą degli studi di Roma.$bIstituto di automatica 801 0$aIT$bUNINA$gRICA$2UNIMARC 901 $aBK 912 $a990000378460403321 952 $a04 020-19/8-3I$bDIC$fDINCH 959 $aDINCH 996 $aInterpretative Model for the School Service Demand$91498907 997 $aUNINA LEADER 01221nam 2200421 450 001 9910554821103321 005 20200227151448.0 010 $a1-119-43079-8 010 $a1-119-43090-9 010 $a1-119-43093-3 035 $a(CKB)4100000010010434 035 $a(MiAaPQ)EBC6001549 035 $a(PPN)270386564 035 $a(OCoLC)1135054658 035 $a(EXLCZ)994100000010010434 100 $a20200227d2020 uy 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aTextural characteristics of world foods /$fedited by Katsuyoshi Nishinari 210 1$aHoboken, New Jersey ;$aChichester, West Sussex, England :$cWiley,$d[2020] 210 4$d©2020 215 $a1 online resource (425 pages) 311 $a1-119-43069-0 320 $aIncludes bibliographical references and index. 606 $aFood texture 615 0$aFood texture. 676 $a664.07 702 $aNishinari$b Katsuyoshi 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910554821103321 996 $aTextural characteristics of world foods$92818698 997 $aUNINA