LEADER 01176nam--2200337---450- 001 990003457180203316 005 20101019163026.0 035 $a000345718 035 $aUSA01000345718 035 $a(ALEPH)000345718USA01 035 $a000345718 100 $a20101019d1986----km-y0itay50------ba 101 $aita 102 $aIT 105 $a||||||||001yy 200 1 $aOrdinamento politico e societą nel marxismo di Antonio Labriola$fFranco Sbarberi 210 $aMilano$cFranco Angeli$dcopyr. 1986 215 $a166 p.$d22 cm 225 2 $aCollana Gioele Solari$fDipartimento di scienze sociali e di studi politici dell'Universita di Torino$v59 410 0$1001$12001$aCollana Gioele Solari$fDipartimento di scienze sociali e di studi politici dell'Universita di Torino$v59 600 1$aLabriola,$bAntonio 676 $a335.40924 700 1$aSBARBERI,$bFranco$0128576 801 0$aIT$bsalbc$gISBD 912 $a990003457180203316 951 $aDSSP SANT 335.409 SBA$bDSSP 959 $aBK 969 $aDSSP 979 $aDSSP1$b90$c20101019$lUSA01$h1630 996 $aOrdinamento politico e societą nel marxismo di Antonio Labriola$91109241 997 $aUNISA LEADER 02835nam 2200541 450 001 9910790608503321 005 20230803220317.0 010 $a0-19-992231-4 035 $a(CKB)2550000001139935 035 $a(EBL)1538395 035 $a(OCoLC)862372456 035 $a(SSID)ssj0001041451 035 $a(PQKBManifestationID)12399158 035 $a(PQKBTitleCode)TC0001041451 035 $a(PQKBWorkID)11043944 035 $a(PQKB)10160917 035 $a(MiAaPQ)EBC1538395 035 $a(Au-PeEL)EBL1538395 035 $a(CaPaEBR)ebr10792434 035 $a(CaONFJC)MIL539449 035 $a(EXLCZ)992550000001139935 100 $a20130521h20142014 uy| 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 14$aThe science of cheese /$fMichael H. Tunick 210 1$aNew York :$cOxford University Press,$d[2014] 210 4$d©2014 215 $a1 online resource (302 p.) 300 $aDescription based upon print version of record. 311 $a0-19-992230-6 311 $a1-306-08198-X 320 $aIncludes bibliographical references and index. 327 $aIn the beginning: milk -- Curds and whey : cheesemaking -- You're not getting older, you're getting better : aging cheese -- Fresh cheese, acids, and safety -- Whey and pickled cheeses, amino and fatty acids, and salt -- Stretched curd cheese, alcohols, and melting -- Surface mold cheese, sulfur compounds, and the senses -- Smear-ripened cheese, esters, and aroma -- Interior mold cheese, ketones, and strains -- Cheddared cheese, aldehydes, and texture -- Stirred curd cheese, lactones, and feed -- Cheese with eyes, furans, hydrocarbons, and food pairing -- Very hard cheese, terpenes, and terroir -- Process cheese and nutrition -- Analysis and flavor comparisons -- Laws, regulations, and appellations -- Do try this at home -- The cheese stands alone. 330 $aIn an engaging tour of the science and history of cheese, Michael Tunick explores the art of cheese making, the science that lies underneath the deliciousness, and the history behind how humanity came up with one of its most varied and versatile of foods. Dr. Tunick spends his everyday deep within the halls of the science of cheese, as a researcher who creates new dairy products, primarily, cheeses. He takes us from the very beginning, some 8000 years ago in the Fertile Crescent, and shows us the accidental discovery of cheese when milk separated into curds and whey. This stroke of luck would 606 $aCheesemaking 615 0$aCheesemaking. 676 $a637/.3 700 $aTunick$b Michael$01580623 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910790608503321 996 $aThe science of cheese$93861635 997 $aUNINA LEADER 01812nam0 22003973i 450 001 CFI0189913 005 20251003044131.0 010 $a881315609X 100 $a20210913d1990 ||||0itac50 ba 101 | $aita 102 $ait 181 1$6z01$ai $bxxxe 182 1$6z01$an 183 1$6z01$anc$2RDAcarrier 200 1 $aCommentario breve alla Costituzione$fVezio Crisafulli, Livio Paladin$gcon la collaborazione di Andrea Ambrosi ... [et al.] 210 $aPadova$cCEDAM$d1990 215 $a854 p.$d22 cm. 225 | $aBreviaria iuris$v8 410 0$1001CFI0023215$12001 $aBreviaria iuris$v8 606 $aItalia$xCostituzioni politiche$x1948$2FIR$3CFIC004369$9E 676 $a342$9DIRITTO COSTITUZIONALE E AMMINISTRATIVO$v12 676 $a342.45$9DIRITTO COSTITUZIONALE E AMMINISTRATIVO. ITALIA$v19 676 $a342.45$9DIRITTO COSTITUZIONALE E AMMINISTRATIVO. ITALIA$v20 676 $a342.45$9DIRITTO COSTITUZIONALE E AMMINISTRATIVO. ITALIA$v23 676 $a342.45023$9TESTI DI COSTITUZIONI. ITALIA$v21 700 1$aCrisafulli$b, Vezio$3CFIV016425$4070$0437367 701 1$aPaladin$b, Livio$3CFIV019475$4070$0133058 702 1$aAmbrosi$b, Andrea$3PALV009983 801 3$aIT$bIT-000000$c20210913 850 $aIT-BN0095 901 $bNAP 01$cPOZZO LIB.$nVi sono collocati fondi di economia, periodici di ingegneria e scienze, periodici di economia e statistica e altri fondi comprendenti documenti di economia pervenuti in dono. 912 $aCFI0189913 950 0$aBiblioteca Centralizzata di Ateneo$c1 v.$d 01POZZO LIB.ECON MON 7645$e 0101 0060083795E VMA 1 v. (Precedente collocazione CRI 342.45)$fB $h20220810$i20220810 977 $a 01 996 $aCommentario breve alla costituzione$91444459 997 $aUNISANNIO