LEADER 00947nam a2200241 i 4500 001 991001271109707536 008 051021s2001 it 000 0 ita d 020 $a8873038557 035 $ab13347093-39ule_inst 040 $aSet. Economia$bita 082 0 $a515.02855369 100 1 $aEtter, Delores M.$027476 245 10$aIntroduzione a MATLAB /$cDelores M. Etter, David C. Kuncicky 260 $aMilano :$bApogeo,$c2001 650 4$aCalcolo$xImpiego di MATLAB 700 1 $aKuncicky, David C. 907 $a.b13347093$b14-01-09$c21-10-05 912 $a991001271109707536 945 $aLE025 ECO 515 ETT01.01$g1$i2025000133778$lle025$op$pE12.39$q-$rl$s- $t0$u1$v22$w1$x0$y.i1416419x$z05-12-05 945 $aLE025 ECO 515 ETT01.01$g2$i2025000102767$lle025$o-$pE0.00$q-$rl$s- $t0$u0$v0$w0$x0$y.i14915303$z14-01-09 996 $aIntroduction to Matlab$950858 997 $aUNISALENTO 998 $ale025$b21-10-05$cm$da $e-$fita$git $h0$i0 LEADER 04864nam 22005894a 450 001 9910777315503321 005 20230721031258.0 010 $a0-19-773584-3 010 $a1-280-96586-X 010 $a0-19-534359-X 010 $a1-4356-0546-2 035 $a(CKB)1000000000413261 035 $a(EBL)415431 035 $a(OCoLC)437093699 035 $a(SSID)ssj0000177913 035 $a(PQKBManifestationID)11169648 035 $a(PQKBTitleCode)TC0000177913 035 $a(PQKBWorkID)10216809 035 $a(PQKB)11162188 035 $a(Au-PeEL)EBL415431 035 $a(CaPaEBR)ebr10271419 035 $a(CaONFJC)MIL96586 035 $a(MiAaPQ)EBC415431 035 $a(EXLCZ)991000000000413261 100 $a20050708d2007 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aIn the mind's eye$b[electronic resource] $eJulian Hochberg on the perception of pictures, films, and the world /$fedited by Mary A. Peterson, Barbara Gillam, H.A. Sedgwick 210 $aOxford ;$aNew York $cOxford University Press$d2007 215 $a1 online resource (657 p.) 300 $aDescription based upon print version of record. 311 $a0-19-517691-X 320 $aIncludes bibliographical references and indexes. 327 $g1$tFamiliar size and the perception of depth --$g2$tA quantitative approach to figural "goodness" --$g3$tApparent spatial arrangement and perceived brightness --$g4$tPerception: toward the recovery of a definition --$g5$tThe psychophysics of pictorial perception --$g6$tPictorial recognition as an unlearned ability: a study of one child's performance --$g7$tRecognition of faces --$g8$tIn the mind's eye --$g9$tAttention, organization, and consciousness --$g10$tComponents of literacy --$g11$tReading as an intentional behavior --$g12$tThe representation of things and people --$g13$tHigher-order stimuli and inter-response coupling in the perception of the visual world --$g14$tFilm cutting and visual momentum --$g15$tPictorial functions and perceptual structures --$g16$tLevels of perceptual organization --$g17$tHow big is a stimulus --$g18$tFrom perception: experience and explanations --$g19$tThe perception of pictorial representations --$g20$tMovies in the mind's eye --$g21$tLooking ahead (one glance at a time) --$g22$tThe piecemeal, constructive, and schematic nature of perception --$g23$tHochberg: a perceptual psychologist --$g24$tMental schemata and the limits of perception --$g25$tIntegration of visual information across saccades --$g26$tScene perception: the world through a window --$g27$t"How big is a stimulus?": learning about imagery by studying perception --$g28$tHow big is an optical invariant?: limits of tau in time-to-contact judgments --$g29$tHochberg and inattentional blindness --$g30$tFraming the rules of perception: Hochberg versus Galileo, Gestalts, Garner, and Gibson --$g31$tOn the internal consistency of perceptual organization --$g32$tPiecemeal perception and Hochberg's window: grouping of stimulus elements over distances --$g33$tThe resurrection of simplicity in vision --$g34$tShape constancy and perceptual simplicity: Hochberg's fundamental contributions --$g35$tConstructing and interpreting the world in the cerebral hemispheres --$g36$tSegmentation, grouping, and shape: some Hochbergian questions --$g37$tIdeas of lasting influence: Hochberg's anticipation of research on change blindness and motion-picture perception --$g38$tOn the cognitive ecology of the cinema --$g39$tHochberg on the perception of pictures and of the world --$g40$tCelebrating the usefulness of pictorial information in visual perception --$g41$tMental structure in experts' perception on human movement --$tJulian Hochberg: biography and bibliography. 330 $aAuthor List. Introduction. Section I: Selected Papers of Julian Hochberg. 1. Hochberg, C. B. & Hochberg, J. (1952). Familiar size and the perception of depth. Journal of Psychology, 34, 107-114. 2. Hochberg, J. & McAlister, E. (1953). A quantitative approach to figural goodness. Journal of Experimental Psychology, 46, 361-364. 3. Hochberg, J. & Beck, J. (1954). Apparent spatial arrangement and perceived brightness. Journal of Experimental Psychology, 47, 263-266. 4. Hochberg, J. (1956). Perception: Toward the recovery of a definition. Psychological Review, 63, 400-405. 5. Hochberg, J. (1962). 606 $aVisual perception 615 0$aVisual perception. 676 $a152.14 700 $aHochberg$b Julian E$033791 701 $aPeterson$b Mary A.$f1950-$01482009 701 $aGillam$b Barbara$0800466 701 $aSedgwick$b H. A$01501700 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910777315503321 996 $aIn the mind's eye$93728995 997 $aUNINA LEADER 05154nam 2200733 a 450 001 9910812679603321 005 20250218141348.0 010 $a9786612122910 010 $a9781282122918 010 $a1282122916 010 $a9780470697849 010 $a0470697849 010 $a9780470697962 010 $a0470697962 035 $a(CKB)1000000000687196 035 $a(EBL)470755 035 $a(OCoLC)609849793 035 $a(SSID)ssj0000354209 035 $a(PQKBManifestationID)11249019 035 $a(PQKBTitleCode)TC0000354209 035 $a(PQKBWorkID)10302252 035 $a(PQKB)10771991 035 $a(MiAaPQ)EBC470755 035 $a(Au-PeEL)EBL470755 035 $a(CaPaEBR)ebr10297682 035 $a(CaONFJC)MIL212291 035 $a(Perlego)2760103 035 $a(EXLCZ)991000000000687196 100 $a20070518d2008 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aFood biodeterioration and preservation /$fedited by Gary S. Tucker 205 $a1st ed. 210 $aOxford, U.K. ;$aAmes, Iowa $cBlackwell Pub.$d2008 215 $a1 online resource (270 p.) 300 $aDescription based upon print version of record. 311 08$a9781405154178 311 08$a1405154179 320 $aIncludes bibliographical references and index. 327 $aFood Biodeterioration and Preservation; Contents; 7.7 Conclusions; 8.2.8 Microbial interactions; Contributors; Preface; 1 Control of Biodeterioration in Food; 1.1 Overview; 1.2 A summary of the different kinds of biodeterioration; 1.2.1 Chemical biodeterioration; 1.2.2 Physical biodeterioration; 1.3 Kinds of living organisms involved in biodeterioration; 1.3.1 Bacteria; 1.3.2 Fungi; 1.3.3 Algae, mosses and liverworts; 1.3.4 Higher plants; 1.3.5 Insects; 1.3.6 Birds, mammals and reptiles; 1.4 Food biodeterioration; 1.4.1 The composition of food 327 $a1.5 A description of the mechanisms of food biodeterioration1.5.1 Fermentation; 1.5.2 Fermentation biochemistry; 1.5.3 Putrefaction; 1.5.4 Lypolysis; 1.6 Micro-organisms involved in biodeterioration reactions; 1.6.1 Factors that affect microbial growth; 1.6.2 Bacteria; 1.6.3 Moulds; 1.6.4 Yeasts; References; 2 Principles of HACCP: The Importance of HACCP Systems in Food Manufacturing; 2.1 Introduction and historical perspective; 2.2 The HACCP principles and codex (CAC 1997); 2.3 HACCP implementation: important considerations; 2.3.1 Prerequisite programmes 327 $a2.3.2 Application of the HACCP principles and the importance of training2.4 The importance of HACCP in food manufacturing: the preventative mindset; 2.4.1 Food design; 2.4.2 Food manufacturing; 2.4.3 Globalization and trade; 2.5 The legal position; 2.6 Closing thoughts; Appendices; Appendix 1: Example of the make-up of an HACCP team; Appendix 2: Example of a product description; Appendix 3: Examples of process flow diagrams; Appendix 4: Hazard analysis tool as an example guide; Appendix 5: Examples of hazard analysis and CCP decision logic; Appendix 6: Example of the HACCP control chart 327 $aReferences3 Thermal Processing; 3.1 Introduction; 3.2 Product classification; 3.3 Microbial destruction; 3.3.1 End-point thermal death time curve; 3.3.2 Survivor curve; 3.3.3 Thermal resistance curve; 3.4 Cold-spot temperature histories; 3.5 Lethality calculations; 3.5.1 The general method; 3.5.2 Other calculation methods; 3.6 Quality attributes; 3.7 Retort systems; 3.7.1 Steam retorts; 3.7.2 Overpressure retorts; References; 4 Food Chilling; 4.1 Theory; 4.1.1 Effect of chilling on micro-organisms; 4.1.2 Effect of chilling on enzymes and biochemical reactions 327 $a4.1.3 Effect of chilling on physical processes4.1.4 Effect of chilling on physiological processes; 4.2 Chilling operations; 4.3 Chilling equipment; 4.3.1 Refrigeration systems; 4.3.2 Moving air; 4.3.3 Direct contact; 4.3.4 Jacketed heat exchangers; 4.3.5 Immersion/spray; 4.3.6 Ice; 4.3.7 Vacuum; 4.3.8 Cryogenic; 4.4 Chilled storage; 4.4.1 Controlled atmosphere storage rooms; 4.5 Transportation; 4.5.1 Overland transport; 4.5.2 Sea transport; 4.5.3 Air transport; 4.6 Retail display; 4.6.1 Unwrapped products; 4.6.2 Wrapped products; 4.7 Conclusions; References; 5 Freezing; 5.1 Introduction 327 $a5.2 The physical and chemical aspects of freezing 330 $aThis book discusses how the agents of food biodeterioration operate, and examines the commercially-used industrial methods available to control them, allowing the production of safe and wholesome foods. There is an emphasis on the equipment employed to carry out the various methods of preservation. 606 $aFood$xPreservation 606 $aFood spoilage 606 $aFood$xMicrobiology 615 0$aFood$xPreservation. 615 0$aFood spoilage. 615 0$aFood$xMicrobiology. 676 $a664/.028 701 $aTucker$b Gary$0961200 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910812679603321 996 $aFood biodeterioration and preservation$92179114 997 $aUNINA