LEADER 01001nam0-2200325---450- 001 990009362260403321 005 20131014153911.0 035 $a000936226 035 $aFED01000936226 035 $a(Aleph)000936226FED01 035 $a000936226 100 $a20110518d1994----km-y0itay50------ba 101 0 $aeng 102 $aGB 105 $aa---b---001yy 200 1 $a<>exhibition of master drawings$eat our New York galleries [...] 26th April-27th May 1994, at our London galleries [...] 29th June-8th July 1994 210 $aLondon [etc.]$cColnaghi$d1994 215 $a54 c.$cill.$d31 cm 516 1 $aColnaghi drawings 610 0 $aDisegni$aSec. 16.-20.$aEsposizioni$a1994 676 $a741.9$v19 676 $a769 712 02$aColnaghi P. & D.$c 801 0$aIT$bUNINA$gRICA$2UNIMARC 901 $aBK 912 $a990009362260403321 952 $a741.9 COL 1$bBibl.59968$fFLFBC 959 $aFLFBC 996 $aExhibition of master drawings$9768511 997 $aUNINA LEADER 02289nam 2200457z- 450 001 9910557396303321 005 20220111 035 $a(CKB)5400000000041934 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/76869 035 $a(oapen)doab76869 035 $a(EXLCZ)995400000000041934 100 $a20202201d2021 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aQualitative Analysis of Food Products 210 $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2021 215 $a1 online resource (76 p.) 311 08$a3-0365-1846-0 311 08$a3-0365-1845-2 330 $aQualitative control and analysis of food products is a requirement for food industries, both in terms of quality assurance and food safety management systems. Analysis of foods is continuously requiring the development of more robust, efficient, sensitive, and cost-effective analytical methodologies to guarantee the safety, quality, authenticity, and traceability of foods in compliance with legislation and consumers' demands.Different analyses include microbiological and chemical analyses, from simple to complex, from old to modern technologies. Hence, fundamental and/or state-of-the-art methods of the development, optimization, and practical implementation in routine laboratories, and validation of these methods for the monitoring of food safety and quality, are employed. Methodologies for food microbial contaminants, food chemistry and toxicology, food quality, food authenticity, and food traceability have been presented and discussed in this Special Issue. 606 $aTechnology: general issues$2bicssc 610 $aauthenticity 610 $achemical 610 $achemometrics 610 $acontrol 610 $afood 610 $aFoodomics 610 $amicrobiological 610 $aquality 610 $asafety 610 $astatistical 615 7$aTechnology: general issues 700 $aVarzakas$b Theodoros$4edt$01126746 702 $aVarzakas$b Theodoros$4oth 906 $aBOOK 912 $a9910557396303321 996 $aQualitative Analysis of Food Products$93023588 997 $aUNINA