LEADER 01410cam0-2200397-i-450- 001 990005550390403321 005 20110802102203.0 035 $a000555039 035 $aFED01000555039 035 $a(Aleph)000555039FED01 035 $a000555039 100 $a19990604d1981----km-y0itay50------ba 101 0 $aita 102 $aIT 105 $ay-------101yy 200 1 $a<>critica testuale greco-latina oggi$eMetodi e problemi$eAtti del Convegno Internazionale (Napoli, 29-31 ottobre 1979)$fa cura di Enrico Flores 210 $aRoma$cEdizioni dell'Ateneo$d1981 215 $a407 p.$d24 cm 300 $aSul frontespizio: Istituto Universitario Orientale. Facoltà di Lettere e Filosofia. Seminario di studi sul mondo classico 610 0 $aFilologia classica$aSec. 20$aCongressi$aNapoli$a1979 676 $a480 702 1$aFlores,$bEnrico$f<1936- > 712 02$aIstituto universitario orientale 801 0$aIT$bUNINA$gRICA$2UNIMARC 901 $aBK 912 $a990005550390403321 952 $aDDR-XXIX D 008$bs.i.$fDDR 952 $aP2E-NAPOLI-C.T.G.L.O.-1979$bBibl. 54082$fFLFBC 952 $aP2E-NAPOLI-C.T.G.L.O.-1979 BIS$bIst.Fil.Cl.9310$fFLFBC 952 $aP2E-NAPOLI-C.T.G.L.O.-1979 TER$bIst.Fil.Cl.9375$fFLFBC 952 $aF.Russo 431$fBAT 959 $aFLFBC 959 $aBAT 959 $aDDR 996 $aCritica testuale greco-latina oggi$9611687 997 $aUNINA LEADER 01458nam 2200409Ia 450 001 9910699579303321 005 20230902161733.0 035 $a(CKB)5470000002403130 035 $a(OCoLC)690111201 035 $a(EXLCZ)995470000002403130 100 $a20101207d2003 ua 0 101 0 $aeng 135 $aurmn||||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 12$aA nondimensional parameterization for sound propagation in the atmosphere$b[electronic resource] /$fby Michael Mungiole and D. Keith Wilson 210 1$aAdelphi, MD :$cArmy Research Laboratory,$d[2003] 215 $a1 online resource (vi, 14 pages) $cillustrations 225 1 $aARL-TR ;$v2950 300 $aTitle from title screen (viewed on Dec. 2, 2010). 300 $a"March 2003." 320 $aIncludes bibliographical references. 410 0$aARL-TR (Aberdeen Proving Ground, Md.) ;$v2950. 606 $aAtmospherics$xModels 606 $aAcoustic models$xDesign and construction 615 0$aAtmospherics$xModels. 615 0$aAcoustic models$xDesign and construction. 700 $aMungiole$b Michael$01410981 701 $aWilson$b D. Keith$01410982 712 02$aU.S. Army Research Laboratory. 801 0$bGPO 801 1$bGPO 906 $aBOOK 912 $a9910699579303321 996 $aA nondimensional parameterization for sound propagation in the atmosphere$93501005 997 $aUNINA LEADER 03514nam 22006375 450 001 9910254146003321 005 20200706024653.0 010 $a3-319-58146-5 024 7 $a10.1007/978-3-319-58146-0 035 $a(CKB)3710000001388681 035 $a(DE-He213)978-3-319-58146-0 035 $a(MiAaPQ)EBC4865398 035 $a(PPN)201472961 035 $a(EXLCZ)993710000001388681 100 $a20170524d2017 u| 0 101 0 $aeng 135 $aurnn|008mamaa 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aLactic Acid in the Food Industry /$fby Sara M. Ameen, Giorgia Caruso 205 $a1st ed. 2017. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2017. 215 $a1 online resource (VI, 44 p. 3 illus., 2 illus. in color.) 225 1 $aChemistry of Foods,$x2199-689X 311 $a3-319-58144-9 320 $aIncludes bibliographical references at the end of each chapters. 327 $aThe Importance of Lactic Acid in the Current Food Industry: An Introduction -- Chemistry of Lactic Acid -- Regulatory Importance of Lactic Acid in the Food and Beverage Sector -- Lactic Acid in the Food Matrix: Analytical Methods -- Lactic Acid and Lactic Acid Bacteria: Current Use and Perspectives in the Food and Beverage Industry. 330 $aThis Brief explores the importance of lactic acid and fermentation in the modern food industry. Although it is usually associated with milk and dairy products, lactic acid can also be found in many other fermented food products, including confectionery products, jams, frozen desserts, and pickled vegetables. In this work, the authors explain how lactic acid is produced from lactose by Lactobacillus and Streptococcus cultures, and they also emphasise its important role as pH regulator and preservative, helping to the inhibition of microbial growth in fermented foods. The Brief discusses a wide range of lactic acid?s applications as a natural additive, curing or gelling agent, flavour, food carrier, solvent, and discoloration inhibitor, among others. Readers will also find a brief overview of the current analytical methods for the quantitative and qualitative determination of lactic acid in foods. 410 0$aChemistry of Foods,$x2199-689X 606 $aFood?Biotechnology 606 $aNutrition 606 $aMicrobiology 606 $aAnalytical chemistry 606 $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001 606 $aNutrition$3https://scigraph.springernature.com/ontologies/product-market-codes/C18000 606 $aFood Microbiology$3https://scigraph.springernature.com/ontologies/product-market-codes/L23040 606 $aAnalytical Chemistry$3https://scigraph.springernature.com/ontologies/product-market-codes/C11006 615 0$aFood?Biotechnology. 615 0$aNutrition. 615 0$aMicrobiology. 615 0$aAnalytical chemistry. 615 14$aFood Science. 615 24$aNutrition. 615 24$aFood Microbiology. 615 24$aAnalytical Chemistry. 676 $a547.437 700 $aAmeen$b Sara M$4aut$4http://id.loc.gov/vocabulary/relators/aut$0767213 702 $aCaruso$b Giorgia$4aut$4http://id.loc.gov/vocabulary/relators/aut 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910254146003321 996 $aLactic Acid in the Food Industry$91979705 997 $aUNINA