LEADER 01310nam--2200361---450- 001 990001982040203316 005 20090424102600.0 035 $a000198204 035 $aUSA01000198204 035 $a(ALEPH)000198204USA01 035 $a000198204 100 $a20040906d1954----km-y0itay0103----ba 101 0 $aita 102 $aIT 105 $a||||||||001yy 200 1 $aRuoli di anzianità del personale insegnante delle università e degli istituti superiori d'istruzione$esituazione al 1 Ottobre 1954$fMinistero della pubblica istruzione, Direzione generale dell'istruzione superiore 210 $aRoma$cIstituto poligrafico dello Stato$d1954 215 $aVII, 320 p.$d25 cm 410 0$12001 454 1$12001 461 1$1001-------$12001 676 $a378.45 710 02$aItalia :$bDirezione generale per l'istruzione universitaria$0423419 801 0$aIT$bsalbc$gISBD 912 $a990001982040203316 951 $a378.45 ITA 3 (IX A 393)$b2884 L.M.$cIX A$d00190837 959 $aBK 969 $aGIU 979 $aSIAV5$b10$c20040906$lUSA01$h1120 979 $aRSIAV4$b90$c20090424$lUSA01$h1025 979 $aRSIAV4$b90$c20090424$lUSA01$h1026 996 $aRuoli di anzianità del personale insegnante delle università e degli istituti superiori d'istruzione$9923687 997 $aUNISA LEADER 02691nam 2200649Ia 450 001 9911004827903321 005 20200520144314.0 010 $a9781621981749 010 $a1621981746 010 $a9781847559814 010 $a1847559816 035 $a(CKB)2480000000003046 035 $a(EBL)1185738 035 $a(OCoLC)642177540 035 $a(SSID)ssj0000527439 035 $a(PQKBManifestationID)11375785 035 $a(PQKBTitleCode)TC0000527439 035 $a(PQKBWorkID)10525287 035 $a(PQKB)10544607 035 $a(MiAaPQ)EBC1185738 035 $a(PPN)198472234 035 $a(MiAaPQ)EBC7424596 035 $a(Au-PeEL)EBL7424596 035 $a(Perlego)787220 035 $a(EXLCZ)992480000000003046 100 $a20110630d2009 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aFish and seafood /$fedited by Rhea Fernandes 205 $a2nd ed. 210 $aLeatherhead [England] $cLeatherhead Pub. ;$aCambridge $cRoyal Society of Chemistry$dc2009 215 $a1 online resource (271 p.) 225 0$aMicrobiology handbook 300 $aDescription based upon print version of record. 311 08$a9781905224760 311 08$a1905224761 320 $aIncludes bibliographical references and index. 327 $afront cover; 9781905224760nfc; i_ii; iii_iv; v_vi; vii_x; xi_xiv; 1_26; 27_52; 53_78; 79_92; 93_122; 123_140; 141_174; 175_188; 189_224; 225_240; 241_246; 247_256 330 $aFish and seafood are prime sources of animal protein. Because of their health advantages over red meats, the consumption of fish and seafood has increased. As catches can often live in contaminated waters, with contamination coming from human and animal sources, fish and seafood can be involved in the transmission of pathogenic microorganisms and toxins. Microbiology Handbook: Fish and Seafood provides food microbiologists and food scientists with ready reference to information on food-poisoning pathogens, and spoilage microorganisms associated with these products. This 2nd edition brings the 410 0$aMicrobiology handbook. 606 $aFishes$xMicrobiology$vHandbooks, manuals, etc 606 $aFishery products$xQuality control$vHandbooks, manuals, etc 615 0$aFishes$xMicrobiology 615 0$aFishery products$xQuality control 676 $a664.94001579 701 $aFernandes$b Rhea$01823357 712 02$aRoyal Society of Chemistry (Great Britain) 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9911004827903321 996 $aFish and seafood$94390738 997 $aUNINA LEADER 00575nam 2200217zu 450 001 9911042728503321 005 20251129034943.0 010 $a2-87562-497-0 035 $a(CKB)43725805500041 035 $a(EXLCZ)9943725805500041 100 $a20251129|2016uuuu || | 101 0 $aeng 135 $aur||||||||||| 200 10$aQuestions de possibilité 210 $cPresses universitaires de Liège$d2016 311 08$a2-87562-107-6 700 $aCaplan$01813861 906 $aBOOK 912 $a9911042728503321 996 $aQuestions de possibilité$94461168 997 $aUNINA