LEADER 01384nam 2200361 n 450 001 996384071503316 005 20221107233358.0 035 $a(CKB)1000000000585286 035 $a(EEBO)2240864377 035 $a(UnM)9927556100971 035 $a(UnM)99825207 035 $a(EXLCZ)991000000000585286 100 $a19930322d1670 uy | 101 0 $aeng 135 $aurbn||||a|bb| 200 14$aThe memoires of Monsieur Du Vall$b[electronic resource] $econtaining the history of his life and death. Whereunto are annexed his last speech and epitaph 210 $aLondon $cprinted for Henry Brome, at the Gun near the West-End of St. Pauls$d1670 215 $a[2], 16 p 300 $aWritten by Walter Pope; also attributed to William Pope. cf. DNB, v. 16, p. 271; v. 46, p. 139; Halkett & Laing; and Encyc. brit. 14th ed., v. 7, p. 782. 300 $aSignatures: A-B⁴ (C¹) 300 $aReproduction of original in: William Andrews Clark Memorial Library, University of California, Los Angeles. 330 $aeebo-0014 700 $aPope$b Walter$fd. 1714.$01002564 701 $aDuval$b Claude$f1643-1670.$01009132 702 $aPope$b William 801 0$bCu-RivES 801 1$bCu-RivES 801 2$bCStRLIN 801 2$bWaOLN 906 $aBOOK 912 $a996384071503316 996 $aThe memoires of Monsieur Du Vall$92418572 997 $aUNISA LEADER 02461nam 2200541 450 001 9910140487003321 005 20231010123952.0 010 $a9781118865460 010 $a1-118-86545-6 010 $a1-322-43695-9 010 $a1-118-86546-4 010 $a1-118-86543-X 035 $a(CKB)2670000000583717 035 $a(EBL)1880171 035 $a(MiAaPQ)EBC1880171 035 $a(Au-PeEL)EBL1880171 035 $a(CaPaEBR)ebr10992797 035 $a(CaONFJC)MIL674977 035 $a(OCoLC)886673225 035 $a(EXLCZ)992670000000583717 100 $a20140808d2015 uy| 0 101 0 $aeng 135 $aur|n|---||||| 181 $2rdacontent 182 $2rdamedia 183 $2rdacarrier 200 10$aHow flavor works?$b[electronic resource] $ethe science of taste and aroma /$fNak-Eon Choi, Jung H. Han 210 1$aChichester, West Sussex :$cJohn Wiley & Sons Inc.,$d2015. 215 $a1 online resource (244 p.) 300 $aDescription based upon print version of record. 311 $a1-118-86547-2 320 $aIncludes bibliographical references and index. 327 $aWhat is taste? -- The origin of taste: why do we feel taste? -- Taste is general science -- How do we smell odors? -- What creates smell? -- Technological advancements brought by the love of flavors -- Flavors influence us deeply -- Taste is regulated by flavor, and flavor is regulated by the brain -- The future of taste and aroma -- Ending remarks. 330 $aTaste is the number one driving force in the decision to purchase a food product and food consumption is the most critical function for living organisms to obtain the energy and resources essential to their vitality. Flavor and aroma are therefore universally important concepts: intrinsic to human well-being and pleasure, and of huge significance for the multi-trillion dollar global food business. How Flavor Works: the Science of Taste and Aroma offers a fascinating and accessible primer on the concepts of flavor science for all who have an interest in food and related topics. Professionals 606 $aTaste 606 $aSmell 615 0$aTaste. 615 0$aSmell. 676 $a612.8/7 700 $aChoi$b Nak-Eon$f1965-$0860855 702 $aHan$b Jung H.$f1964- 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910140487003321 996 $aHow flavor works$91921023 997 $aUNINA LEADER 01170nam0 22002651i 450 001 UON00207876 005 20231205103322.92 010 $a29-01-12116-0 100 $a20030730d1992 |0itac50 ba 101 $ager 102 $aFR 105 $a|||| ||||| 200 1 $a Van den vos Reynaerde$emittelniederlndisch-neuhochdeutsch$fvon Jan Willem Kloos 210 $aAmiens$cCentre d'tudes mdivales, Universit de Picardie$d1992. 216 p. ; 21 cm 410 1$1001UON00174212$12001 $a Wodan. Serie 1$eTexte des Mittelalters$1210 $aGreifswald$cReineke$v3 620 $dAmiens$3UONL003467 676 $a839.3111$cPoesia olandese. Periodo medievale, fino al 1449$v21 700 1$aKLOOS$bJan Willem$3UONV124918$0682022 712 $aCentre d'tudes mdivales Universit de Picardie$3UONV267733$4650 801 $aIT$bSOL$c20240220$gRICA 899 $aSIBA - SISTEMA BIBLIOTECARIO DI ATENEO$2UONSI 912 $aUON00207876 950 $aSIBA - SISTEMA BIBLIOTECARIO DI ATENEO$dSI Fil.G VI 316 $eSI LO 62629 5 316 996 $aVan den vos Reynaerde$91258882 997 $aUNIOR