LEADER 01183nam0 22002891i 450 001 UON00496218 005 20231205105354.210 010 $a84-7009-399-1 100 $a20190702d1993 |0itac50 ba 101 $aspa 102 $aES 105 $a|||| ||||| 200 1 $aˆLas ‰glosas emilianenses y silenses$fedicion critica y facsimil$bpor] Cesar Hernandez Alonso ... [et al.] 210 $a[Burgos]$cExcmo. Ayuntamiento de Burgos$ddep. leg. 1993 215 $a290 p.$cfacs.$d31 cm. 316 $aDono Prof. Alberto Varvaro.$5IT-UONSI F. Varvaro2187 606 $aMANOSCRITTI$xSpagna$3UONC095232$2FI 620 $dBurgos$3UONL003611 676 $a091$cMANOSCRITTI$v21 702 1$aALONSO$bCesar Hernandez$3UONV242161 712 $aExcmo. Ayuntamiento de Burgos$3UONV283535$4650 801 $aIT$bSOL$c20240220$gRICA 899 $aSIBA - SISTEMA BIBLIOTECARIO DI ATENEO$2UONSI 912 $aUON00496218 950 $aSIBA - SISTEMA BIBLIOTECARIO DI ATENEO$dSI F. Varvaro2187 $eSI 30654 7 Dono Prof. Alberto Varvaro. 996 $aGlosas emilianenses y silenses$91557006 997 $aUNIOR LEADER 04659nam 2200649 a 450 001 9911019696403321 005 20230725023521.0 010 $a1-282-68910-X 010 $a9786612689109 010 $a0-470-53548-2 010 $a0-470-53547-4 024 3 $a9780470525852 035 $a(CKB)2670000000019298 035 $a(EBL)533959 035 $a(OCoLC)815277019 035 $a(SSID)ssj0000425359 035 $a(PQKBManifestationID)11297700 035 $a(PQKBTitleCode)TC0000425359 035 $a(PQKBWorkID)10365344 035 $a(PQKB)11291014 035 $a(MiAaPQ)EBC533959 035 $a(WaSeSS)bw9780470525852 035 $a(EXLCZ)992670000000019298 100 $a20100708d2010 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aPlant breeding reviews$hVolume 33$b[electronic resource] /$fedited by Jules Janick 205 $a2nd ed. 210 $aHoboken, N.J. $cJ. Wiley & Sons, Inc.$d2010 215 $a1 online resource (383 p.) 225 0 $aPlant breeding reviews,$x0730-2207 ;$vv. 33 300 $aDescription based upon print version of record. 311 $a0-470-52585-1 320 $aIncludes bibliographical references and indexes. 327 $aPLANT BREEDING REVIEWS Volume 33; Contents; Contributors; 1. Dedication: Major M. Goodman: Maize Geneticist and Breeder; I. Biographical Sketch; II. Scientific Achievements; III. Service to Humankind; IV. Mentor and Colleague; V. Publications of Major Goodman; Literature Cited; 2. Enhancing Abiotic Stress Tolerance in Cereals Through Breeding and Transgenic Interventions; Abbreviations; I. Introduction; II. Natural Genetic Variations and Trait-Based Breeding; III. Enhancing Adaptation to Abiotic Stresses Through Breeding and Transgenic Intervention; IV. Outlook; Acknowledgments 327 $aLiterature Cited3. Verticillium Wilt in Solanaceous Crops; I. Introduction; II. Causal Pathogen; III. Host Plant Resistance; IV. Disease Management; V. Breeding Resistant Cultivars; Acknowledgments; Literature Cited; 4. Marker-Assisted Selection as a Component of Conventional Plant Breeding; Abbreviations; I. Introduction; II. Selection of Traits for MAS; III. Nature of QTL; IV. Choice of Markers for MAS; V. Marker-Trait Associations; VI. Theoretical Considerations for Successful MAS; VII. Different Breeding Schemes Involving MAS 327 $aVIII. Simultaneous QTL Detection and MAS (AB-QTL and ""Mapping-As-You-Go"" Approaches)IX. Gene Pyramiding; X. MAS in Combination With Phenotypic Selection; XI. Economics of MAS; XII. Improved Germplasm and Cultivars Using MAS; XIII. Limitations and Future Possibilities; XIV. Conclusions; Literature Cited; 5. Marker-Assisted Gene Pyramiding for Cultivar Development; Abbreviations; I. Introduction; II. General Principles; III. Process of Designing a Marker-Based Gene-Pyramiding Strategy; IV. Guidelines for Designing an Efficient Gene-Pyramiding Strategy; V. Main Factors Affects Gene Pyramiding 327 $aVI. Successful Applications of Gene Pyramiding in PracticeVII. Integrating Gene Discovery, Validation, and Pyramiding; VIII. Summary and Prospects; Literature Cited; 6. Legume Genomics and Breeding; I. Introduction; II. Constraints in Crop Production; III. Genomic Resources in Legumes; IV. Trait Mapping and Marker-Assisted Selection; V. Summary and Prospects; Acknowledgments; Literature Cited; 7. Breeding American Chestnuts for Blight Resistance; I. Introduction; II. Chestnut Genetics; III. Chestnut Blight; IV. Blight-Resistance Breeding 327 $aV. Population Genetics of Hybrid Chestnut ReintroductionVI. Conclusion; Literature Cited; Subject Index; Cumulative Subject Index; Cumulative Contributor Index 330 $aPlant Breeding Reviews presents state-of-the-art reviews on plant genetics and the breeding of all types of crops by both traditional means and molecular methods. Many of the crops widely grown today stem from a very narrow genetic base; understanding and preserving crop genetic resources is vital to the security of food systems worldwide. The emphasis of the series is on methodology, a fundamental understanding of crop genetics, and applications to major crops. 410 0$aPlant Breeding Reviews 606 $aPlant breeding 615 0$aPlant breeding. 676 $a631.5/3/05 676 $a631.52 700 $aJanick$b Jules$4edt$0439589 701 $aJanick$b Jules$0439589 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9911019696403321 996 $aPlant breeding reviews$93927436 997 $aUNINA LEADER 03906nam 2200817 a 450 001 9910967798803321 005 20251130110100.0 010 $a9786613629401 010 $a9781280599569 010 $a1280599561 010 $a9780231518451 010 $a0231518455 010 $a9780231507936 010 $a0231507933 024 7 $a10.7312/rebo12150 035 $a(CKB)1000000000523145 035 $a(EBL)908668 035 $a(OCoLC)826476341 035 $a(SSID)ssj0000278419 035 $a(PQKBManifestationID)11222985 035 $a(PQKBTitleCode)TC0000278419 035 $a(PQKBWorkID)10246456 035 $a(PQKB)11325858 035 $a(MiAaPQ)EBC908668 035 $a(DE-B1597)459254 035 $a(OCoLC)979626408 035 $a(DE-B1597)9780231518451 035 $a(Au-PeEL)EBL908668 035 $a(CaPaEBR)ebr10183396 035 $a(CaONFJC)MIL362940 035 $a(MiAaPQ)EBC31756299 035 $a(Au-PeEL)EBL31756299 035 $a(Perlego)831692 035 $a(NyNyDIG)DIGCOLUP2594 035 $a(EXLCZ)991000000000523145 100 $a20010518d2001 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aCulture of the fork $ea brief history of food in Europe /$fGiovanni Rebora ; translated by Albert Sonnenfeld 205 $a1st ed. 210 $aNew York $cColumbia University Press$dc2001 215 $a1 online resource (217 p.) 225 1 $aArts and traditions of the table 300 $aDescription based upon print version of record. 311 08$a9780231121507 311 08$a0231121504 320 $aIncludes bibliographical references (p. 179-184) and index. 327 $aMachine generated contents note: CHAPTER ONE -- Grain and Bread -- I -- CHAPTER TWO -- Soup with Bread, Polenta, -- Vegetable Stew, and Pasta -- II -- CHAPTER THREE -- Stuffed Pasta -- 27 -- CHAPTER FOUR -- Water and Salt -- 31. 330 $aWe know where he went, what he wrote, and even what he wore, but what in the world did Christopher Columbus eat? The Renaissance and the age of discovery introduced Europeans to exotic cultures, mores, manners, and ideas. Along with the cross-cultural exchange of Old and New World, East and West, came new foodstuffs, preparations, and flavors. That kitchen revolution led to the development of new utensils and table manners. Some of the impact is still felt-and tasted-today.Giovanni Rebora has crafted an elegant and accessible history filled with fascinating information and illustrations. He discusses the availability of resources, how people kept from starving in the winter, how they farmed, how tastes developed and changed, what the lower classes ate, and what the aristocracy enjoyed. The book is divided into brief chapters covering the history of bread, soups, stuffed pastas, the use of salt, cheese, meat, fish, fruits and vegetables, the arrival of butter, the quest for sugar, new world foods, setting the table, and beverages, including wine and tea. A special appendix, "A Meal with Columbus," includes a mini-anthology of recipes from the countries where he lived: Italy, Portugal, Spain, and England.Entertaining and enlightening, Culture of the Fork will interest scholars of history and gastronomy-and everyone who eats. 410 0$aArts and traditions of the table. 606 $aGastronomy 606 $aFood habits$zEurope 606 $aCooking, European 606 $aFood$xHistory 615 0$aGastronomy. 615 0$aFood habits 615 0$aCooking, European. 615 0$aFood$xHistory. 676 $a394.1/094 700 $aRebora$b Giovanni$0140230 701 $aSonnenfeld$b Albert$0458743 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910967798803321 996 $aCulture of the fork$94460852 997 $aUNINA