LEADER 01672nam2-2200433li-450 001 990000208340203316 005 20180312154714.0 010 $a3-540-66294-4 035 $a0020834 035 $aUSA010020834 035 $a(ALEPH)000020834USA01 035 $a0020834 100 $a20001109d1999----km-y0itay0103----ba 101 0 $aeng 102 $aGW 200 1 $aEnergy minimization methods in computer vision and pattern recognition$esecond international workshop, EMMCVPR '99$eYork, UK, July 26-29, 1999$eproceedings$fEdwin R. Hancock ...[et al.] (eds.) 210 $aBerlin$cSpringer-Verlag$dcopyr. 1999 215 $aIX, 330 p.$cill.$d24 cm 225 2 $aLecture notes in computer science$v1654 410 0$10010020264$12001$aLecture notes in computer science 610 1 $acongressi$ayork (uk)$a1999 610 1 $areti neurali$acongressi$a1999 610 1 $ariconoscimento delle forme$acongressi$a1999 610 1 $avisione da parte degli elaboratori$acongressi$a1999 676 $a00637$9Visione da parte dell'elaboratore 702 1$aHancock,$bEdwin R. 710 12$aInternational workshop$bEMMCVPR '99$d2nd.$eYork (UK)$f1999$0746718 801 $aSistema bibliotecario di Ateneo dell' Università di Salerno$gRICA 912 $a990000208340203316 951 $a001 LNCS (1654)$b0023865$c001$d00104267 959 $aBK 969 $aSCI 979 $c19991107 979 $c20001110$lUSA01$h1714 979 $aALANDI$b90$c20010208$lUSA01$h1323 979 $c20020403$lUSA01$h1628 979 $aPATRY$b90$c20040406$lUSA01$h1615 996 $aEnergy minimization methods in computer vision and pattern recognition$91490863 997 $aUNISA LEADER 00768nam0-2200265 --450 001 9910564001303321 005 20220510115810.0 010 $a88-13-26852-1 100 $a20220510d2006----kmuy0itay5050 ba 101 $aita 102 $aIT 105 $a 001yy 200 1 $a<>nuovi contratti dell'informatica$esistema e prassi$fPieremilio Sammarco 210 $aPadova$cCEDAM$d2006 215 $aL, 509 p.$d25 cm 610 0 $aContratti di informatica$aItalia 676 $a346.45024$v21 700 1$aSammarco,$bPieremilio$0282318 801 0$aIT$bUNINA$gREICAT$2UNIMARC 901 $aBK 912 $a9910564001303321 952 $aVIII G 259 (41)$b2019/1111$fFGBC 959 $aFGBC 996 $aNuovi contratti dell'informatica$9989827 997 $aUNINA LEADER 01726nam 2200373 n 450 001 996390802203316 005 20200824121827.0 035 $a(CKB)4940000000105749 035 $a(EEBO)2240880040 035 $a(UnM)99856370e 035 $a(UnM)99856370 035 $a(EXLCZ)994940000000105749 100 $a19921002d1619 uy | 101 0 $aeng 135 $aurbn||||a|bb| 200 14$aThe reasons which compelled the states of Bohemia to reiect the Archiduke Ferdinand &c. & inforced them to elect a new king$b[electronic resource] $eTogeather. vvith the proposition which was made vppon the first motion of the chocie [sic] of th'Elector Palatine to be King of Bohemia, by the states of that kingdome in their publique assembly on the 16.th of August, being the birth day of the same Elector Palatine. Translated out of the french copies 210 $aat. Dort $cPrintet by. George Waters$d[1619] 215 $a[2], 30, [2] p 300 $aFrench original not traced. 300 $aPublication date from STC. 300 $aThe final leaf bears a note "To the reader" signed "Iohn Harrison", who may be the translator and/or editor. 300 $aReproduction of the original in the British Library. 330 $aeebo-0018 607 $aBohemia (Czech Republic)$xHistory$y1526- $vEarly works to 1800 701 $aHarrison$b John$ffl. 1610-1638.$01011057 701 $aBohemia$fZeme?.$01020993 801 0$bCu-RivES 801 1$bCu-RivES 801 2$bCStRLIN 801 2$bWaOLN 906 $aBOOK 912 $a996390802203316 996 $aThe reasons which compelled the states of Bohemia to reiect the Archiduke Ferdinand &c. & inforced them to elect a new king$92417664 997 $aUNISA LEADER 05296nam 2200649Ia 450 001 9910830501903321 005 20230721022912.0 010 $a1-282-34372-6 010 $a9786612343728 010 $a1-4443-1622-2 010 $a1-61583-454-0 010 $a1-4443-1623-0 035 $a(CKB)1000000000799798 035 $a(EBL)470746 035 $a(OCoLC)437299685 035 $a(SSID)ssj0000293378 035 $a(PQKBManifestationID)11234340 035 $a(PQKBTitleCode)TC0000293378 035 $a(PQKBWorkID)10272991 035 $a(PQKB)10691534 035 $a(MiAaPQ)EBC470746 035 $a(EXLCZ)991000000000799798 100 $a20081106d2009 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aDairy fats and related products$b[electronic resource] /$fedited by Adnan Tamime 210 $aChichester, U.K. ;$aAmes, Iowa $cWiley-Blackwell$d2009 215 $a1 online resource (345 p.) 225 1 $aSociety of Dairy Technology series 300 $aDescription based upon print version of record. 311 $a1-4051-5090-4 320 $aIncludes bibliographical references and index. 327 $aDairy Fats and Related Products; Contents; Preface to Technical Series; Preface; Dedication; Contributors; 1 Milk Lipids - Composition, Origin and Properties; 1.1 Introduction; 1.2 Composition of milk lipids; 1.2.1 Fatty acids; 1.2.2 Triacylglycerols; 1.2.3 Mono- and diacylglycerols and free fatty acids; 1.2.4 Phospholipids; 1.2.5 Minor constituents; 1.3 Origin of milk lipids; 1.3.1 Biosynthesis and origin of the fatty acids in milk lipids; 1.3.2 De novo synthesis of fatty acids; 1.3.3 Uptake of fatty acids from the blood; 1.3.4 Desaturation of fatty acids; 1.3.5 Synthesis of triacylglycerols 327 $a1.4 Factors affecting the composition of milk lipids1.5 Intracellular origin of milk lipid globules and the milk lipid globule membrane; 1.5.1 Secretion of milk lipid globules; 1.5.2 The milk lipid globule membrane; 1.5.3 Lipids of the milk lipid globule membrane; 1.5.4 Proteins of the milk lipid globule membrane; 1.5.5 Enzymes of the milk lipid globule membrane; 1.6 Physicochemical stability of milk lipid globules; 1.6.1 Size distribution of milk lipid globules; 1.6.2 Colloidal stability of milk lipid globules; 1.6.3 Creaming of milk lipid globules; 1.6.4 Coalescence of milk lipid globules 327 $a1.6.5 Homogenisation and properties of homogenised milk lipid globules1.6.6 Temperature-induced changes in milk lipid globules; 1.7 Crystallisation and melting of milk triacylglycerols; 1.8 Conclusions; References; 2 Milk Fat Nutrition; 2.1 Introduction; 2.2 Conjugated linoleic acid; 2.2.1 Origin of rumenic acid; 2.2.2 CLA nutrition; 2.2.3 CLA as an anticancer agent; 2.2.4 Rumenic acid and mammary tumour prevention; 2.2.5 CLA, RA and colon tumour prevention; 2.2.6 Rumenic acid and the prevention of atherosclerosis; 2.2.7 Trans fatty acids and coronary heart disease 327 $a2.2.8 Rumenic acid and immunomodulation2.2.9 Rumenic acid and type 2 diabetes mellitus; 2.2.10 Rumenic acid as a growth factor; 2.3 Sphingolipids; 2.3.1 Sphingolipids in colon cancer prevention; 2.3.2 Sphingomyelin and cholesterol absorption; 2.3.3 Sphingomyelin and the immune system; 2.3.4 Sphingolipids and intestinal diseases; 2.4 Butyric acid; 2.5 Branched chain fatty acids; 2.6 Fat-soluble components; 2.6.1 The vitamins; 2.6.2 Cholesterol; 2.6.3 Other interesting components; 2.7 Further nutritional benefits; 2.8 Perceived nutritional negatives for milk 327 $a2.8.1 Milk fat and coronary artery disease2.8.2 Saturated fatty acids; 2.8.3 Fat intake and cancer; 2.8.4 Dietary fat and obesity; 2.9 Conclusions; References; 3 Separation and Standardisation of the Fat Content; 3.1 Introduction; 3.2 Overview of the history of milk fat separation; 3.3 Physical models; 3.4 Standardisation of the fat content of milk; 3.5 Conclusion; References; 4 Cream and Related Products; 4.1 Introduction; 4.2 Cream processing; 4.2.1 Separation; 4.2.2 Standardisation; 4.2.3 Heat treatment; 4.2.4 Homogenisation; 4.2.5 Quality of cream; 4.3 Whipping cream 327 $a4.3.1 Production of whipping cream 330 $aWhilst milk fat has always been appreciated for its flavour, the market had suffered from concerns over cardiovascular diseases associated with the consumption of animal fats. 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