LEADER 01139nam0-22004091i-450- 001 990004348800403321 005 20100119130905.0 010 $a88-15-00816-0 035 $a000434880 035 $aFED01000434880 035 $a(Aleph)000434880FED01 035 $a000434880 100 $a19990604d1985----km-y0itay50------ba 101 0 $aita 102 $aIT 105 $ay-------001yy 200 1 $a<>solo re, un solo impero$eFilippo 2. di Spagna$fGeoffrey Parker 210 $aBologna$cil Mulino$d1985 215 $a265 p.$d22 cm 225 1 $aBiblioteca storica 300 $aTit. orig.: Philip 2. 610 0 $aFilippo 2. $aSpagna$aEuropa$aSec. 16. 610 0 $aSpagna$aStoria$aSec. 16. 676 $a940.2 676 $a946.04 700 1$aParker,$bGeoffrey$0123139 801 0$aIT$bUNINA$gRICA$2UNIMARC 901 $aBK 912 $a990004348800403321 952 $a946.04 PAR 1$bFil.Mod. 431$fFLFBC 952 $aSE 012.07.16-$b723$fDECSE 952 $aXIV A 401$b29405$fFSPBC 959 $aFLFBC 959 $aDECSE 959 $aFSPBC 996 $aSolo re, un solo impero$9486058 997 $aUNINA LEADER 02606nam 2200589 a 450 001 9910480355503321 005 20170822114612.0 010 $a0-85709-364-9 010 $a1-61344-803-1 035 $a(CKB)3190000000024936 035 $a(EBL)1584648 035 $a(OCoLC)867318296 035 $a(SSID)ssj0000676532 035 $a(PQKBManifestationID)12340541 035 $a(PQKBTitleCode)TC0000676532 035 $a(PQKBWorkID)10682940 035 $a(PQKB)10130373 035 $a(MiAaPQ)EBC1584648 035 $a(EXLCZ)993190000000024936 100 $a20110729d2011 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aManley's technology of biscuits, crackers and cookies$b[electronic resource] /$fedited by Duncan Manley 205 $a4th ed. 210 $aCambridge $cWoodhead Pub.$d2011 215 $a1 online resource (630 p.) 225 1 $aWoodhead Publishing series in food science, technology and nutrition,$x2042-8049 ;$vno. 217 300 $aDescription based upon print version of record. 311 $a1-84569-770-7 320 $aIncludes bibliographical references and index. 327 $apt. 1. Management of technology in biscuit manufacture -- pt. 2. Materials and ingredients for biscuit manufacture -- pt. 3. Types of biscuits -- pt. 4. Biscuit production processes and equipment -- pt. 5. Suppliers' presentations. 330 $aManley's Technology of Biscuits, Crackers and Cookies is widely regarded as the standard work in its field. Part one covers management issues such as HACCP, quality control, process control and product development. Part two deals with the selection of raw materials and ingredients. The range and types of biscuits is covered in part three, while part four covers the main production processes and equipment, from bulk handling and metering of ingredients to packaging, storage and waste management.Eight expert authors have joined Duncan Manley in extensively updating and expanding the book, which 410 0$aWoodhead Publishing in food science, technology, and nutrition ;$vno. 217. 606 $aBiscuits 606 $aCrackers 606 $aCookies 608 $aElectronic books. 615 0$aBiscuits. 615 0$aCrackers. 615 0$aCookies. 676 $a641.8654 701 $aManleey$b Duncan$0904402 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910480355503321 996 $aManley's technology of biscuits, crackers and cookies$92022178 997 $aUNINA LEADER 00926cam0-22003371i-450 001 990005091280403321 005 20250321122545.0 035 $a000509128 035 $aFED01000509128 035 $a(Aleph)000509128FED01 035 $a000509128 100 $a19990604d1967----km-y0itay50------ba 101 0 $aita 102 $aIT 105 $ay-------001yy 200 1 $a<>pedagogia francescana$fEfrem Bettoni 210 $aRoma$cA. Armando$d1967 215 $a182 p.$d20 cm 225 1 $a<>problemi della pedagogia$v112 610 0 $aFrancescanesimo$aPedagogia 676 $a370.109 700 1$aBettoni,$bEfrem$0159487 801 0$aIT$bUNINA$gRICA$2UNIMARC 901 $aBK 912 $a990005091280403321 952 $a370.109 BET 1 BIS$bBIBL.46187$fNAP03 952 $a5/I G 01 (112)$bI.F.M.601$fFLFBC 959 $aFLFBC 959 $aNAP03 996 $aPedagogia francescana$9535503 997 $aUNINA