LEADER 01327nam2-2200421li-450 
001 990000181770203316
005 20180312154735.0
010   $a88-339-0588-8
035   $a0018177
035   $aUSA010018177
035   $a(ALEPH)000018177USA01
035   $a0018177
100   $a2001998061991-------y0itay0103----ba
101 0 $aita
102   $aIT
200 1 $aGeometria intuitiva$ei primi fondamenti della topologiadi Pavel Sergeevic Aleksandrov$fDavid Hilbert, Stefan Cohn-Vossen
210   $aTorino$cBollati Boringhieri$dcopyr. 1991
225 2 $a<<Gli>> archi$v0
410  0$10010018178$12001$a<<Gli>> archi
610 1 $ageometria
610 1 $ageometria differenziale e integrale
610 1 $atopologia
676   $a516$9Geometria
700  1$aHilbert,$bDavid$09967
702  1$aAleksandrov,$bPavel Sergeevic
702  1$aCohn_Vossen,$bStefan
801   $aSistema bibliotecario di Ateneo dell' Università di Salerno$gRICA
912   $a990000181770203316
951   $a516 HIL$b21859/CBS$c516$d00220998
959   $aBK
969   $aSCI
979   $c19980627
979   $c20001110$lUSA01$h1713
979   $c20020403$lUSA01$h1626
979   $aPATRY$b90$c20040406$lUSA01$h1613
979   $aRSIAV6$b90$c20090514$lUSA01$h1248
996   $aGeometria intuitiva$9177130
997   $aUNISA

LEADER 02603nam  2200625   450 
001 9910462673503321
005 20200903223051.0
010   $a1-62870-386-5
010   $a0-85709-867-5
035   $a(CKB)2670000000433628
035   $a(EBL)1574962
035   $a(OCoLC)865332627
035   $a(SSID)ssj0001114344
035   $a(PQKBManifestationID)11945105
035   $a(PQKBTitleCode)TC0001114344
035   $a(PQKBWorkID)11054370
035   $a(PQKB)10692365
035   $a(MiAaPQ)EBC1574962
035   $a(Au-PeEL)EBL1574962
035   $a(CaPaEBR)ebr10811747
035   $a(CaONFJC)MIL548899
035   $a(EXLCZ)992670000000433628
100   $a20130611d2013      uy|            0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 00$aHandbook of food powders $eprocesses and properties /$fedited by Bhesh Bhandari [and three others]
210  1$aPhiladelphia, PA :$cWoodhead Pub.,$d2013.
215   $a1 online resource (689 p.)
225 1 $aWoodhead Publishing series in food science, technology and nutrition,$x2042-8049 ;$vnumber 255
300   $aDescription based upon print version of record.
311   $a0-85709-513-7 
320   $aIncludes bibliographical references and index.
327   $apart I. Processing and handling of technologies -- part II. Powder properties -- part III. Speciality food powders.
330   $aMany food ingredients are supplied in powdered form, as reducing water content increases shelf life and aids ease of storage, handling and transport. Powder technology is therefore of great importance to the food industry. The Handbook of food powders explores a variety of processes that are involved in the production of food powders, the further processing of these powders and their functional properties.Part one introduces processing and handling technologies for food powders and includes chapters on spray, freeze and drum drying, powder mixing in the production of food powders and s
410  0$aWoodhead Publishing in food science, technology, and nutrition ;$vno. 255.
606   $aDried foods
606   $aFood$xAnalysis
606   $aFood$xComposition
608   $aElectronic books.
615  0$aDried foods.
615  0$aFood$xAnalysis.
615  0$aFood$xComposition.
676   $a641.4
676   $a641.44
701   $aBhandari$b Bhesh$0518306
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910462673503321
996   $aHandbook of food powders$92254963
997   $aUNINA