LEADER 01583cam--2200469---450 001 990000722610203316 005 20200506085218.0 035 $a0072261 035 $aUSA010072261 035 $a(ALEPH)000072261USA01 035 $a0072261 100 $a20011107d1983----km-y0itay50------ba 101 0 $aita 102 $aIT 105 $aa|||||||001yy 200 1 $a<> secolo in progetto$ecento anni di studi, carte, piani$fa cura di Govanni Giannattasio$gpresentazione di Corrado Beguinot$gsaggi di Enrico Crispolti ... [et. al.]$gbibliografia ragionata di Pasquale Natella 210 $aSalerno$cCampo$d1983 215 $a167 p.$cill.$d21 cm 300 $aCatalogo della mostra tenuta a Salerno nel 1983 300 $aIn testa al frontespizio: Campo Centrostudi / Museo della città 606 0 $aUrbanistica$ySalerno$xStoria$xCataloghi di esposizioni$2BNCF 676 $a711.4094574 702 1$aGIANNATTASIO,$bGiovanni 702 1$aBEGUINOT,$bCorrado 702 1$aCRISPOLTI,$bEnrico$f<1933- > 702 1$aNATELLA,$bPasquale 801 0$aIT$bsalbc$gISBD 912 $a990000722610203316 951 $aXV.1.A. 637(V G 618)$b130884 L.M.$cXV.1. 951 $aXV.1.A. 637a(VII E 304)$b8710 L.M.$cXV.1.$d00301404 951 $aV E GIA a$b863 DBC$cV E 951 $aXVII A. 2102$b5168 DLAS$cXVII A.$d389927 951 $aXVII A. 2102a$b124 DLAS$cXVII A.$d389928 959 $aBK 969 $aLOCALE 969 $aECO 969 $aDBC 969 $aTEC 969 $aDSA 969 $aCAS 996 $aSecolo in progetto$9352597 997 $aUNISA LEADER 00969nam a2200253 i 4500 001 991001782599707536 008 030922s2001 it 001 0 ita 020 $a8822250400 035 $ab12196277-39ule_inst 040 $aBiblioteca Interfacoltà$bita 082 04$a320.05 100 1 $aPolese Remaggi, Luca$0451706 245 13$aIl ponte di Calamandrei, 1945-1956 / Luca Polese Remaggi 260 $aFirenze :$bL. S. Olschki,$c2001 300 $a444 p. ;$c21 cm 440 0$aBiblioteca di storia toscana moderna e contemporanea.$pStudi e documenti ;$v 49 500 $aInclude indici 650 4$aIl ponte$c$y1945-1956 907 $a.b12196277$b02-04-14$c22-09-03 912 $a991001782599707536 945 $aLE002 It. VII B 32$g1$i2002000272881$lle002$o-$pE0.00$q-$rl$s- $t0$u0$v0$w0$x0$y.i12567280$z22-09-03 996 $aPonte di Calamandrei, 1945-1956$9157587 997 $aUNISALENTO 998 $ale002$b22-09-03$cm$da $e-$fita$git $h0$i0 LEADER 03496nam 22006134a 450 001 996197334003316 005 20230828231021.0 010 $a1-282-13679-8 010 $a9786612136795 010 $a0-470-27781-5 010 $a0-470-27653-3 035 $a(CKB)1000000000687179 035 $a(EBL)468665 035 $a(SSID)ssj0000354427 035 $a(PQKBManifestationID)11264319 035 $a(PQKBTitleCode)TC0000354427 035 $a(PQKBWorkID)10302590 035 $a(PQKB)10146944 035 $a(MiAaPQ)EBC468665 035 $a(OCoLC)184983219 035 $a(EXLCZ)991000000000687179 100 $a20050615d2006 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aManufacturing yogurt and fermented milks$b[electronic resource] /$feditor, Ramesh C. Chandan ; associate editors, Charles H. White, Arun Kilara, Y.H. Hui 205 $a1st ed. 210 $aAmes, Iowa $cBlackwell Pub.$d2006 215 $a1 online resource (376 p.) 300 $aDescription based upon print version of record. 311 $a0-8138-2304-8 320 $aIncludes bibliographical references and index. 327 $aManufacturing Yogurt and Fermented Milks; Contents; Contributors; Preface; Part I Basic Background; 1. History and Consumption Trends; 2. Milk Composition, Physical and Processing Characteristics ?; 3. Regulatory Requirements for Milk Production,Transportation, and Processing; 4. Regulations for Product Standards and Labeling; 5. Basic Dairy Processing Principles; 6. Starter Cultures for Yogurt and Fermented Milks; 7. Laboratory Analysis of Fermented Milks; 8. Fermented Dairy Packaging Materials; Part II Manufacture of Yogurt; 9. Yogurt: Fruit Preparations and Flavoring Materials 327 $a10. Milk and Milk-Based Dairy Ingredients11. Ingredients for Yogurt Manufacture; 12. Principles of Yogurt Processing; 13. Manufacture of Various Types of Yogurt; 14. Plant Cleaning and Sanitizing; 15. Yogurt Plant: Quality Assurance; 16. Sensory Analysis of Yogurt; Part III Manufacture of Fermented Milks; 17. Cultured Buttermilk; 18. Cultured/Sour Cream; 19. Other Fermented and Culture-Containing Milks; Part IV Health Benefits; 20. Functional Foods and Disease Prevention; 21. Health Benefits of Yogurt and Fermented Milks; 22. Probiotics and Fermented Milks; Index 330 $aMelding the hands-on experience of producing yogurt and fermented milks over four decades with the latest in scientific research in the dairy industry, editor Chandan and his associate editors have assembled experts worldwide to write Manufacturing Yogurt and Fermented Milks. This one-of-a-kind resource gives a complete description of the manufacturing stages of yogurt and fermented milks from the receipt of raw materials to the packaging of the products. Information is conveniently grouped under four categories: · Basic background-History and consumption trends, milk 606 $aYogurt 606 $aFermented milk 606 $aDairy processing 606 $aFood industry and trade 615 0$aYogurt. 615 0$aFermented milk. 615 0$aDairy processing. 615 0$aFood industry and trade. 676 $a637.1476 701 $aChandan$b Ramesh C$0299566 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a996197334003316 996 $aManufacturing yogurt and fermented milks$92877320 997 $aUNISA