LEADER 01111nam--2200373---450 001 990001288340203316 005 20210406114358.0 035 $a000128834 035 $aUSA01000128834 035 $a(ALEPH)000128834USA01 035 $a000128834 100 $a20031128d1978----km-y0itay0103----ba 101 0 $aita 102 $aIT 105 $a||||||||001yy 200 1 $a<>alternativa dei socialisti$eil progetto di programma del PSI presentato da Bettino Craxi 210 $aRoma$cMondo Operaio$cEdizioni Avanti$d1978 215 $aXII, 106 p.$d21 cm 225 2 $aDocumenti 410 0$12001$aDocumenti 454 1$12001 461 1$1001-------$12001 606 0 $aSocialismo$xPolitica 676 $a329 702 1$aCRAXI,$bBettino 710 02$aPartito socialista italiano$0268720 801 0$aIT$bsalbc$gISBD 912 $a990001288340203316 951 $aX.3.B. 434(Varie coll. 517/1)$b91446 L.M.$cVarie coll. 951 $aX.3.B. 434a(Varie coll. 517/1 A)$b10660 L.M.$cVarie Coll. 959 $aBK 969 $aUMA 996 $aAlternativa dei socialisti$9919713 997 $aUNISA LEADER 02311nam 2200601 a 450 001 9910456672303321 005 20200520144314.0 010 $a1-84755-090-8 035 $a(CKB)2530000000001298 035 $a(EBL)1185519 035 $a(SSID)ssj0000379347 035 $a(PQKBManifestationID)11937963 035 $a(PQKBTitleCode)TC0000379347 035 $a(PQKBWorkID)10365305 035 $a(PQKB)10228848 035 $a(MiAaPQ)EBC1185519 035 $a(PPN)198472277 035 $a(Au-PeEL)EBL1185519 035 $a(CaPaEBR)ebr10621192 035 $a(OCoLC)850159401 035 $a(EXLCZ)992530000000001298 100 $a20040708d2002 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aFood$b[electronic resource] $ethe chemistry of its components /$fT.P. Coultate 205 $a4th ed. 210 $aCambridge $cRoyal Society of Chemistry$dc2002 215 $a1 online resource (445 p.) 225 0$aRSC paperbacks 300 $aPrevious ed.: 1996. 311 $a0-85404-615-1 320 $aIncludes bibliographical references and index. 330 $aAs a source of detailed information on the chemistry of food, this book is without equal. It investigates components which are present in large amounts (carbohydrates, fats, proteins, minerals and water) and also those that occur in smaller quantities (pigments, flavours, vitamins and preservatives). The fourth edition has been extensively rewritten to bring it right up to date, with many of the figures also having been redrawn. A number of new topics, many of which will be of particular interest to nutritionists, have been introduced, including modified starches, naturally occurring antioxida 410 0$aRSC Paperbacks 517 3 $aFood the chemistry of its components 606 $aFood$xComposition 606 $aFood$xAnalysis 608 $aElectronic books. 615 0$aFood$xComposition. 615 0$aFood$xAnalysis. 676 $a641.300154 700 $aCoultate$b T. P$g(Tom P.)$0970933 712 02$aRoyal Society of Chemistry (Great Britain) 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910456672303321 996 $aFood$92206855 997 $aUNINA