LEADER 01891nam 2200553Ia 450 001 9910701449703321 005 20120308152323.0 035 $a(CKB)5470000002418581 035 $a(OCoLC)779542128 035 $a(EXLCZ)995470000002418581 100 $a20120308d2011 ua 0 101 0 $aeng 135 $aurmn||||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aDesign, optimization and evaluation of integrally stiffened Al 7050 panel with curved stiffeners$b[electronic resource] /$fWesley C.H. Slemp ... [and others] 210 1$aHampton, Va. :$cNational Aeronautics and Space Administration, Langley Research Center,$d[2011] 215 $a1 online resource (39 pages) $cillustrations (some color) 225 1 $aNASA/TP ;$v2011-217178 300 $aTitle from title screen (viewed on Mar. 8, 2012). 300 $a"September 2011." 320 $aIncludes bibliographical references (pages 22-23). 606 $aBuckling$2nasat 606 $aFinite element method$2nasat 606 $aDesign optimization$2nasat 606 $aLoad tests$2nasat 606 $aElastic buckling$2nasat 606 $aWing panels$2nasat 606 $aFixtures$2nasat 606 $aDeflection$2nasat 606 $aLoads (forces)$2nasat 615 7$aBuckling. 615 7$aFinite element method. 615 7$aDesign optimization. 615 7$aLoad tests. 615 7$aElastic buckling. 615 7$aWing panels. 615 7$aFixtures. 615 7$aDeflection. 615 7$aLoads (forces) 701 $aSlemp$b Wesley C. H$01407850 712 02$aLangley Research Center. 801 0$bGPO 801 1$bGPO 906 $aBOOK 912 $a9910701449703321 996 $aDesign, optimization and evaluation of integrally stiffened Al 7050 panel with curved stiffeners$93490282 997 $aUNINA LEADER 03076nam 22004815 450 001 9910298412103321 005 20251116195856.0 010 $a3-319-89854-X 024 7 $a10.1007/978-3-319-89854-4 035 $a(CKB)4100000004243937 035 $a(MiAaPQ)EBC5404507 035 $a(DE-He213)978-3-319-89854-4 035 $a(PPN)227406761 035 $a(EXLCZ)994100000004243937 100 $a20180528d2018 u| 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 14$aThe Cheeses of Italy: Science and Technology /$fby Marco Gobbetti, Erasmo Neviani, Patrick Fox 205 $a1st ed. 2018. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2018. 215 $a1 online resource (281 pages) 311 08$a3-319-89853-1 327 $aChapter 1: The orgins of cheesemaking -- Chapter 2: The history and culture of Italian cheeses in the middle age -- Chapter 3: Cheese: an overview -- Chapter 4: Classification of cheese -- Chapter 5: The distinguishing features of Italian cheese manufacture -- Chapter 6: The most traditional and popular Italian cheeses. . 330 $aThis book contains a detailed description of the historical aspects of cheese manufacture, historical information on the most traditional and popular Italian cheese varieties. An overview of cheese production is included, covering the main general aspects. An overall classification of Italian cheeses follows, which categorizes all the cheese varieties that have a tradition and/or an economic importance. Based on a large literature review, the core of the book includes descriptions of cheese- making traits which are unique to Italian cheeses. In particular, the chemical composition of milk, the use whey or milk natural starters, some technology options (e.g., curd cooking), the microbiota composition and metabolism during curd ripening, especially for cheese made from raw milk, and the main relevant biochemical events, which occur during the very long-time ripening, are described. The last part of the book provides a detailed description of the biotechnology for the manufacture of the most traditional and popular Italian cheeses. 606 $aMicrobiology 606 $aFood?Biotechnology 606 $aFood Microbiology$3https://scigraph.springernature.com/ontologies/product-market-codes/L23040 606 $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001 615 0$aMicrobiology. 615 0$aFood?Biotechnology. 615 14$aFood Microbiology. 615 24$aFood Science. 676 $a637.350945 700 $aGobbetti$b Marco$4aut$4http://id.loc.gov/vocabulary/relators/aut$0288663 702 $aNeviani$b Erasmo$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aFox$b Patrick$4aut$4http://id.loc.gov/vocabulary/relators/aut 906 $aBOOK 912 $a9910298412103321 996 $aThe Cheeses of Italy: Science and Technology$92503178 997 $aUNINA