LEADER 01644nam 2200529 a 450 001 9910449854303321 005 20200520144314.0 010 $a1-56898-843-5 035 $a(CKB)1000000000008954 035 $a(OCoLC)70744231 035 $a(CaPaEBR)ebrary2004752 035 $a(SSID)ssj0000279023 035 $a(PQKBManifestationID)11216704 035 $a(PQKBTitleCode)TC0000279023 035 $a(PQKBWorkID)10259558 035 $a(PQKB)10058181 035 $a(MiAaPQ)EBC3387287 035 $a(Au-PeEL)EBL3387287 035 $a(CaPaEBR)ebr2004752 035 $a(OCoLC)923337403 035 $a(EXLCZ)991000000000008954 100 $a19981015d1999 uy 0 101 0 $aeng 135 $aurcn||||||||| 181 $ctxt 182 $cc 183 $acr 200 14$aThe emerald city and other essays on the architectural imagination$b[electronic resource] /$fDaniel Willis 210 $aNew York $cPrinceton Architectural Press$dc1999 215 $a1 online resource (313 p.) 300 $aBibliographic Level Mode of Issuance: Monograph 311 $a1-56898-174-0 320 $aIncludes bibliographical references. 606 $aArchitecture and society 606 $aArchitecture$xPhilosophy 608 $aElectronic books. 615 0$aArchitecture and society. 615 0$aArchitecture$xPhilosophy. 676 $a720/.1 700 $aWillis$b Daniel$f1957-$0865208 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910449854303321 996 $aThe emerald city and other essays on the architectural imagination$91931121 997 $aUNINA LEADER 03657nam 2200661 a 450 001 996197317803316 005 20230721004024.0 010 $a1-282-11261-9 010 $a9786612112614 010 $a0-470-37640-6 010 $a1-61583-201-7 010 $a0-470-37631-7 035 $a(CKB)1000000000687188 035 $a(EBL)468887 035 $a(OCoLC)723943491 035 $a(SSID)ssj0000332009 035 $a(PQKBManifestationID)11295049 035 $a(PQKBTitleCode)TC0000332009 035 $a(PQKBWorkID)10333218 035 $a(PQKB)11473736 035 $a(MiAaPQ)EBC468887 035 $a(Au-PeEL)EBL468887 035 $a(CaPaEBR)ebr10296583 035 $a(CaONFJC)MIL211261 035 $a(EXLCZ)991000000000687188 100 $a20070510d2007 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aHigh pressure processing of foods$b[electronic resource] /$feditors, Christopher J. Doona, Florence E. Feeherry ; foreword by C. Patrick Dunne 205 $a1st ed. 210 $aAmes, Iowa $cBlackwell Pub. ;$a[Chicago] $cIFT Press$dc2007 215 $a1 online resource (274 p.) 225 1 $aIFT Press series 300 $aDescription based upon print version of record. 311 $a0-8138-0944-4 320 $aIncludes bibliographical references and index. 327 $aHigh Pressure Processing of Foods; CONTENTS; Contributors; Foreword; Prologue; Preface; Acknowledgments; Chapter 1. Introduction to High Pressure Processing of Foods; Chapter 2. Germination of Spores of Bacillus subtilis by High Pressure; Chapter 3. Inactivation of Bacillus cereus by High Hydrostatic Pressure; Chapter 4. Inactivation of Bacillus Spores at Low pH and in Milk by High Pressure at Moderate Temperature; Chapter 5. Pressure and Heat Resistance of Clostridium botulinum and Other Endospores 327 $aChapter 6. The Quasi-chemical and Weibull Distribution Models of Nonlinear Inactivation Kinetics of Escherichia coli ATCC 11229 by High Pressure ProcessingChapter 7. Sensitization of Microorganisms to High Pressure Processing by Phenolic Compounds; Chapter 8. Functional Genomics for Optimal Microbiological Stability of Processed Food Products; Chapter 9. Determination of Quality Differences in Low-Acid Foods Sterilized by High Pressure versus Retorting; Chapter 10. Consumer Evaluations of High Pressure Processed Foods 327 $aChapter 11. 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