LEADER 01613nam--2200409---450- 001 990000902150203316 005 20091015144032.0 010 $a3-631-45075-3 035 $a0090215 035 $aUSA010090215 035 $a(ALEPH)000090215USA01 035 $a0090215 100 $a20020124d1992----km-y0itay0103----ba 101 $ager 102 $aDE 105 $a||||||||001yy 200 1 $aAllgemeine Rechtsgrundsätze n der rechtsprechung des Iran-United States Claims Tribunal$eeine Untersuchung über das anwendbare Recht, nachträgliche Leistungshindernisse und Entlastungsgründe sowie ungerechtfertigte Bereicherung$fStephan Schmitz 210 $aFrankfurt am Main$cP. Lang$d1992 215 $aLV, 254 p$d21 cm 225 2 $aEuropäische Hochschlschriften$hReihe 2$iRechtswissenschaft$v1245 410 $12001$aEuropäische Hochschlschriften$hReihe 2$iRechtswissenschaft$v1245 606 0 $aArbitrato internazionale 606 0 $aStati Uniti d'America e Iran$z1979- 606 0 $aItan$xControversie internazionali$z1979- 676 $a341.522 700 1$aSCHMITZ,$bStephan$0551772 801 0$aIT$bsalbc$gISBD 912 $a990000902150203316 951 $aXXIII.1.L. 215 (IG TED VIII 5 712)$b10774 G$cXXIII.1.L. 215 (IG TED VIII)$d00245494 959 $aBK 969 $aGIU 979 $aPATTY$b90$c20020124$lUSA01$h1613 979 $c20020403$lUSA01$h1734 979 $aPATRY$b90$c20040406$lUSA01$h1702 979 $aRSIAV3$b90$c20091015$lUSA01$h1440 996 $aAllgemeine Rechtsgrundsätze n der rechtsprechung des Iran-United States Claims Tribunal$9970746 997 $aUNISA LEADER 03992oam 2200721I 450 001 9910800044303321 005 20230725025752.0 010 $a0-429-15000-8 010 $a1-4200-7123-8 024 7 $a10.1201/b10263 035 $a(CKB)2670000000060713 035 $a(EBL)624987 035 $a(OCoLC)693271757 035 $a(SSID)ssj0000411167 035 $a(PQKBManifestationID)11270240 035 $a(PQKBTitleCode)TC0000411167 035 $a(PQKBWorkID)10355841 035 $a(PQKB)11152154 035 $a(MiAaPQ)EBC624987 035 $a(Au-PeEL)EBL624987 035 $a(CaPaEBR)ebr10433630 035 $a(CaONFJC)MIL692802 035 $a(EXLCZ)992670000000060713 100 $a20180331d2011 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aAdvances in fresh-cut fruits and vegetables processing /$fedited by Olga Martin-Belloso, Robert Soliva-Fortuny 210 1$aBoca Raton :$cCRC Press,$d2011. 215 $a1 online resource (402 p.) 225 1 $aFood preservation technology series 300 $aDescription based upon print version of record. 311 $a1-4665-2970-9 311 $a1-322-61520-9 311 $a1-4200-7121-1 320 $aIncludes bibliographical references and index. 327 $aFront cover; Contents; Preface; The Editors; Contributors; Chapter 1: The Fresh-Cut Fruit and Vegetables Industry; Chapter 2: Regulatory Issues Concerning the Production of Fresh-Cut Fruits and Vegetables; Chapter 3: Microbiological and Safety Aspects of Fresh-Cut Fruits and Vegetables; Chapter 4: Physiology of Fresh-Cut Fruits and Vegetables; Chapter 5: Factors Affecting Sensory Quality of Fresh-Cut Produce; Chapter 6: Nutritional and Health Aspects of Fresh-Cut Vegetables; Chapter 7: Fruits and Vegetables for the Fresh-Cut Processing Industry 327 $aChapter 8: Treatments to Ensure Safety of Fresh-Cut Fruits and VegetablesChapter 9: Use of Additives to Preserve the Quality of Fresh-Cut Fruits and Vegetables; Chapter 10: Modified Atmosphere Packaging of Fruits and Vegetables; Chapter 11: Use of Edible Coatings for Fresh-Cut Fruitsand Vegetables; Chapter 12: Hazard Analysis and Critical Control Point andHygiene Considerations for the Fresh-CutProduce Industry; Chapter 13: Process Design ,Facility, and Equipment Requirements; Chapter 14: Quality Assurance of Fresh-Cut Commodities 327 $aChapter 15: Future Trends in Fresh-Cut Fruit and Vegetable ProcessingBack cover 330 $aTaking a multidisciplinary approach, this work explores the basics and the more recent innovations in fresh-cut fruit and vegetable processing. It addresses scientific progress in the fresh-cut area and discusses the industry and the market for these commodities. In addition, the book covers the regulations that affect the quality of the final products and their processing as well as consumers attitude and sensory perceptions. The design of plants and equipment is also presented, taking into account engineering aspects, safety, and HACCP guidelines. Finally, innovations with regard to healthy and attractive products are examined--$cProvided by publisher. 410 0$aFood preservation technology series. 606 $aFood contamination$xPrevention 606 $aFruit$xPreservation 606 $aFruit$xProcessing 606 $aVegetables$xPreservation 606 $aVegetables$xProcessing 615 0$aFood contamination$xPrevention. 615 0$aFruit$xPreservation. 615 0$aFruit$xProcessing. 615 0$aVegetables$xPreservation. 615 0$aVegetables$xProcessing. 676 $a664/.8 701 $aMartin-Belloso$b Olga$01587083 701 $aSoliva Fortuny$b Robert$01587084 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910800044303321 996 $aAdvances in fresh-cut fruits and vegetables processing$93874428 997 $aUNINA