LEADER 00580nam 2200181z- 450 001 9910629364803321 035 $a(CKB)4920000000813659 035 $a(EXLCZ)994920000000813659 100 $a20220209c2021uuuu -u- - 101 0 $aita 200 10$aAloni, stregoni e superstizioni : cinque studi sulla irrazionalitą umana 210 $cPM edizioni 311 $a88-31222-75-9 517 $aAloni, stregoni e superstizioni 906 $aBOOK 912 $a9910629364803321 996 $aAloni, stregoni e superstizioni : cinque studi sulla irrazionalitą umana$92966843 997 $aUNINA LEADER 02802nam 2200661 a 450 001 9911006780803321 005 20200520144314.0 010 $a9781628701258 010 $a1628701250 010 $a9781847550842 010 $a1847550843 035 $a(CKB)1000000000791300 035 $a(EBL)1185523 035 $a(SSID)ssj0000379350 035 $a(PQKBManifestationID)11249568 035 $a(PQKBTitleCode)TC0000379350 035 $a(PQKBWorkID)10365390 035 $a(PQKB)11195053 035 $a(MiAaPQ)EBC1185523 035 $a(PPN)198479107 035 $a(MiAaPQ)EBC7423266 035 $a(Au-PeEL)EBL7423266 035 $a(Perlego)786391 035 $a(EXLCZ)991000000000791300 100 $a20010319d2001 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aFood colloids $efundamentals of formulation /$fedited by Eric Dickinson, Reinhard Miller 205 $a1st ed. 210 $aCambridge $cRoyal Society of Chemistry$dc2001 215 $a1 online resource (436 p.) 225 1 $aSpecial publication ;$vno. 258 300 $a"Proceedings of the conference Food colloids 2000: fundamentals of formulation organized by the Food Chemistry Group of the RSC held on 3-6 April 2000 in Potsdam, Germany."--T.p. verso. 311 08$a9780854048502 311 08$a0854048502 320 $aIncludes bibliographical references and index. 327 $aBK9780854048502-FX001; DickinsonPrelims; DickinsonText 330 $aFood Colloids: Fundamentals of Formulation describes the physico-chemical principles underlying the formulation of multi-component, multi-phase food systems. Emphasis is placed on the interfacial properties of proteins and the role of protein interactions in determining the properties of emulsions, dispersions, gels and foams. The coverage includes authoritative overviews of conceptual issues as well as descriptions of new experimental techniques and recent food colloids research findings. Specific topics include atomic force microscopy, aggregation phenomena, coalescence mechanisms, crystalli 410 0$aSpecial publication (Royal Society of Chemistry (Great Britain)) ;$vno. 258. 606 $aColloids$vCongresses 606 $aFood$xComposition$vCongresses 615 0$aColloids 615 0$aFood$xComposition 676 $a664.001/54135 701 $aDickinson$b Eric$0282822 701 $aMiller$b Reinhard$01823888 712 02$aRoyal Society of Chemistry (Great Britain) 712 12$aFood Colloids 2000: Fundamentals of Formulation$f(2000 :$ePotsdam, Germany) 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9911006780803321 996 $aFood colloids$94390830 997 $aUNINA