LEADER 01147nam0-2200313---450- 001 990008349220403321 005 20070723084221.0 035 $a000834922 035 $aFED01000834922 035 $a(Aleph)000834922FED01 035 $a000834922 100 $a20060621d1961----km-y0itay50------ba 101 0 $aita 102 $aIT 105 $a--------001yy 200 1 $aOsservazioni sul manto nevoso nelle stazioni - pilota di Malga Boazzo e Malga Bissina, Cortina D'Ampezzo e Pian Fedaia$fG. Morandini, G. Brunetta, G. Zanon 210 $aTorino$cTipografia SPE di Carlo Fanton$d1961 215 $a25 p.$d24 cm 225 1 $aBollettino del Comitato Glaciologico Italiano$hserie II$v11 700 1$aMorandini,$bGiuseppe$f<1907-1969>$034034 701 1$aBrunetta,$bGiovanna$f< -1998>$0376648 701 1$aZanon,$bGiorgio$0130025 801 0$aIT$bUNINA$gRICA$2UNIMARC 901 $aBK 912 $a990008349220403321 952 $aE-09a-037(19)$bIst.8542$fILFGE 959 $aILFGE 996 $aOsservazioni sul manto nevoso nelle stazioni - pilota di Malga Boazzo e Malga Bissina, Cortina D'Ampezzo e Pian Fedaia$9722142 997 $aUNINA LEADER 03322oam 2200529I 450 001 9910780406803321 005 20230725041350.0 010 $a1-4398-4750-9 010 $a0-429-15083-0 010 $a1-62870-562-0 010 $a1-282-34423-4 010 $a9786612344237 010 $a1-4200-9086-0 024 7 $a10.1201/9781439847503 035 $a(MiAaPQ)EBC565832 035 $a(Au-PeEL)EBL565832 035 $a(CaPaEBR)ebr10353966 035 $a(CaONFJC)MIL234423 035 $a(OCoLC)537727059 035 $a(EXLCZ)992420000000003422 100 $a20180331d2010 uy 0 101 0 $aeng 135 $aur|n|---||||| 200 10$aFenaroli's handbook of flavor ingredients 205 $a6th ed. /$bGeorge A. Burdock. 210 1$aBoca Raton [Fla.] :$cCRC Press/Taylor & Francis Group,$d2010. 215 $a1 online resource (xxiv, 2135 p.) $cill 311 $a1-4200-9077-1 320 $aIncludes bibliographical references and index. 327 $achapter Alphabetical Listing -- chapter B -- chapter C C -- chapter D -- chapter E -- chapter F -- chapter G -- chapter H -- chapter I I -- chapter J -- chapter K -- chapter L L -- chapter M -- chapter N -- chapter O -- chapter P -- chapter Q -- chapter R -- chapter S -- chapter T -- chapter U -- chapter V V -- chapter W -- chapter X X -- chapter Y -- chapter Z. 330 $aSince publication of the first edition in 1971, Fenaroli's Handbook of Flavor Ingredients has remained the standard reference for flavor ingredients throughout the world. Each subsequent edition has listed more flavor ingredients and allied substances, including those conferred food additive status, substances generally recognized as safe (GRAS) by qualified scientists (including the Flavor and Extract Manufacturers' Association Expert Panel) and those substances having undergone GRAS Notification with the Food and Drug Administration (FDA). New in the sixth: 200+ newly approved flavor ingredients; Ingredient?s safety standing with the Flavor and Extract Manufacturers? Association and/or the FDA; Extensive and expanded information on aroma and taste thresholds; Updated regulatory information on each flavor ingredient; New discussion on botanical substances that serve as flavoring ingredients. The fourth and fifth editions added more than 300 new entries and represented a total reorganization and updating of the text, consistent with new data and regulations. This, the sixth edition, is likewise expanded with over 200 new entries, including many botanicals and other natural substances. The addition of botanicals is a response to an expanded readership with an interest in dietary supplements, in which a number of flavoring botanicals serve a dual role. 517 3 $aHandbook of flavor ingredients 517 3 $aFlavor ingredients 606 $aFlavoring essences$vHandbooks, manuals, etc 606 $aFood additives$vHandbooks, manuals, etc 615 0$aFlavoring essences 615 0$aFood additives 676 $a664.5 700 $aBurdock$b George A.$0100293 701 $aFenaroli$b Giovanni$cProf. Dr.$089975 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910780406803321 996 $aFenaroli's handbook of flavor ingredients$93835192 997 $aUNINA