LEADER 00869nam0-22003011i-450- 001 990005468540403321 005 20060607115420.0 010 $a0691051992 035 $a000546854 035 $aFED01000546854 035 $a(Aleph)000546854FED01 035 $a000546854 100 $a19990604d1972----km-y0itay50------ba 101 0 $aeng 105 $ay-------001yy 200 1 $aRichelieu and reason of state$fby William F. Church 210 $aPrinceton$cPrinceton University Press$dc1972 215 $a554 p.$d24 cm 610 0 $aFrancia$aStoria$aSec. 17. 676 $a944.032$v21$zita 700 1$aChurch,$bWilliam F.$0211561 801 0$aIT$bUNINA$gRICA$2UNIMARC 901 $aBK 912 $a990005468540403321 952 $a944.032 CHU 1 (BIS)$bST.MED.MOD. 6625$fFLFBC 959 $aFLFBC 996 $aRichelieu and reason of State$9587620 997 $aUNINA LEADER 01024nam--2200349---450 001 990003012550203316 005 20220520083248.0 010 $a978-88-422-1508-0 035 $a000301255 035 $aUSA01000301255 035 $a(ALEPH)000301255USA01 035 $a000301255 100 $a20071113d2007----km-y0itay50------ba 101 $aita 102 $aIT 105 $aa---||||001yy 200 1 $aCeramica ateniese a figure nere$edal Museo Archeologico regionale Paolo Orsi di Siracusa$fFlavia Zisa 210 $aTorino [etc.]$cAllemandi$d2007 215 $a55 p.$cill.$d31 cm 410 0$12001 454 1$12001 461 1$1001-------$12001 606 0 $aCeramiche attiche$xMuseo Archeologico Regionale$ySiracusa 676 $a738.38209385 700 1$aZISA,$bFlavia$0599260 801 0$aIT$bsalbc$gISBD 912 $a990003012550203316 951 $aXI.3.B. 476$b203023 L.M.$cXI.3.B.$d00162117 959 $aBK 969 $aUMA 996 $aCeramica ateniese a figure nere$91024663 997 $aUNISA LEADER 02329nam 2200433 450 001 9910583386803321 005 20210104163847.0 010 $a0-12-811817-2 035 $a(CKB)3790000000543823 035 $a(MiAaPQ)EBC5213256 035 $a(PPN)233899774 035 $a(EXLCZ)993790000000543823 100 $a20180202h20182018 uy 0 101 0 $aeng 135 $aurcnu|||||||| 181 $2rdacontent 182 $2rdamedia 183 $2rdacarrier 200 10$aFood science and the culinary arts /$fMark Gibson ; illustrated by Pat Newsham 210 1$aLondon, United Kingdom :$cAcademic Press, an imprint of Elsevier,$d[2018] 210 4$dİ2018 215 $a1 online resource $cillustrations (some color) 300 $aIncludes bibliographical references and index. 311 $a0-12-811816-4 330 $a"Food Science and the Culinary Arts is a unique reference that incorporates the principles of food and beverage science with practical applications in food preparation and product development. The first part of the book covers the various elements of the chemical processes that occur in the development of food products. It includes exploration of sensory elements, chemistry, and the transfer of energy and heat within the kitchen. The second part looks in detail at the makeup of specific foodstuffs from a scientific perspective, with chapters on meat, fish, vegetables, sugars, chocolate, coffee, and wine and spirits, among others. It provides a complete overview of the food science relevant to culinary students and professionals training to work in the food industry.Provides foundational food science information to culinary students and specialists. Integrates principles of food science into practical applications. Spans food chemistry to ingredients, whole foods, and baked and mixed foodsIncludes a comprehensive glossary of terms in food science"--$cProvided by publisher. 606 $aFood$xAnalysis 606 $aCooking 615 0$aFood$xAnalysis. 615 0$aCooking. 676 $a664/.06 700 $aGibson$b Mark$c(Chef),$0916052 702 $aNewsham$b Pat 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910583386803321 996 $aFood science and the culinary arts$92053666 997 $aUNINA