LEADER 02580oam 2200697I 450 001 9910457027003321 005 20200520144314.0 010 $a0-429-90406-1 010 $a0-429-47929-8 010 $a1-283-06824-9 010 $a9786613068248 010 $a1-84940-150-0 035 $a(CKB)2550000000033156 035 $a(EBL)690161 035 $a(OCoLC)723944574 035 $a(SSID)ssj0000525134 035 $a(PQKBManifestationID)11391155 035 $a(PQKBTitleCode)TC0000525134 035 $a(PQKBWorkID)10507086 035 $a(PQKB)11381618 035 $a(MiAaPQ)EBC690161 035 $a(Au-PeEL)EBL690161 035 $a(CaPaEBR)ebr10463802 035 $a(CaONFJC)MIL306824 035 $a(OCoLC)726747556 035 $a(EXLCZ)992550000000033156 100 $a20180611h20181993 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aPsychotherapy with couples $etheory and practice at the tavistock institute of marital studies /$fby Stanley Ruszczynski 210 1$aBoca Raton, FL :$cRoutledge, an imprint of Taylor and Francis,$d[2018]. 210 4$dİ1993. 215 $a1 online resource (256 p.) 225 1 $aTIMS 300 $aDescription based upon print version of record. 311 $a0-367-32493-8 311 $a1-85575-045-7 320 $aIncludes bibliographical references and index. 327 $aCOVER; ACKNOWLEDGEMENTS; CONTENTS; CONTRIBUTORS; FOREWORD; PREFACE; PART ONE THE INSTITUTIONAL CONTEXT; PART TWO THE UNCONSCIOUS CONTRACT IN THE COUPLE RELATIONSHIP; PART THREE THE COUPLE AND THE INDIVIDUAL; PART FOUR A THERAPEUTIC APPROACH TO THE COUPLE RELATIONSHIP; REFERENCES; INDEX 330 3 $aA thought provoking, persuasive, challenging, and above all practical guide for beginners and more experienced therapists alike. It shows the demands and complexity of marital work and is an important reminder of the interdependence of theory and practice. 410 0$aTIMS 606 $aMarriage counseling 606 $aMarried people 606 $aMarital psychotherapy 608 $aElectronic books. 615 0$aMarriage counseling. 615 0$aMarried people. 615 0$aMarital psychotherapy. 676 $a616.89/1562 676 $a616.89156 700 $aRuszczynski$b Stanley$0280626 712 02$aTavistock Institute of Marital Studies. 801 0$bFlBoTFG 801 1$bFlBoTFG 906 $aBOOK 912 $a9910457027003321 996 $aPsychotherapy with couples$92119618 997 $aUNINA LEADER 03853oam 2200697I 450 001 9910800096003321 005 20230802005029.0 010 $a0-429-10679-3 010 $a1-4398-7069-1 024 7 $a10.1201/b12055 035 $a(CKB)2550000000100982 035 $a(EBL)911993 035 $a(OCoLC)793193198 035 $a(SSID)ssj0000656310 035 $a(PQKBManifestationID)11408828 035 $a(PQKBTitleCode)TC0000656310 035 $a(PQKBWorkID)10632287 035 $a(PQKB)11234213 035 $a(OCoLC)797821314 035 $a(MiAaPQ)EBC911993 035 $a(Au-PeEL)EBL911993 035 $a(CaPaEBR)ebr10558347 035 $a(CaONFJC)MIL544786 035 $a(EXLCZ)992550000000100982 100 $a20180331d2012 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aHandbook of plant-based fermented food and beverage technology /$fedited by Y.H. Hui ; administrative associate editor, E. Ozgul Evranuz ; associate editors, Francisco Noe Arroyo-Lopez. [et al.] 205 $a2nd ed. 210 1$aBoca Raton, Fla. :$cCRC Press,$d2012. 215 $a1 online resource (813 p.) 300 $aRev. ed. of: Handbook of food and beverage fermentation technology / edited by Y.H. Hui. [et al.]. 2004. 300 $aHandbook of food and beverage fermentation technology is the first edition of Handbook of plant-based fermented food and beverage technology and Handbook of animal-based fermented food and beverage technology. 311 $a1-4398-4904-8 327 $apt. 1. Introduction -- pt. 2. Soy products -- pt. 3. Fruits and fruit products -- pt. 4. Vegetables and vegetable products -- pt. 5. Cereals and cereal prodcuts -- pt. 6. Specialty products -- pt. 7. Fermentation and food ingredients. 330 $aThis second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. Covers numerous fermentation procedures by reviewing the type of raw material used, its pretreatment, the temperature/climate, and the conditions of the fermentation process. Discusses various types of starter cultures and their preparation prior to use. Outlines some of the flaws that may be found in sour cream products, their causes, and possible ways to prevent these defects. Analyzes the sensory characteristics of various fermented food products including texture, color, and aroma--$cProvided by publisher. 606 $aFermented foods$vHandbooks, manuals, etc 606 $aBeverages$xMicrobiology$vHandbooks, manuals, etc 606 $aFermentation$vHandbooks, manuals, etc 606 $aPlant proteins as food$vHandbooks, manuals, etc 606 $aPlant products$vHandbooks, manuals, etc 615 0$aFermented foods 615 0$aBeverages$xMicrobiology 615 0$aFermentation 615 0$aPlant proteins as food 615 0$aPlant products 676 $a664/.024 686 $aTEC012000$2bisacsh 701 $aHui$b Y. H$g(Yiu H.)$0858835 701 $aEvranuz$b E. Ozgul$01587911 701 $aArroyo-Lopez$b Francisco Noe$01587912 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910800096003321 996 $aHandbook of plant-based fermented food and beverage technology$93876691 997 $aUNINA