LEADER 01308nam 2200325 n 450 001 996384229903316 005 20221108002105.0 035 $a(CKB)1000000000584279 035 $a(EEBO)2240860388 035 $a(UnM)99859828 035 $a(EXLCZ)991000000000584279 100 $a19850531d1644 uh | 101 0 $aeng 135 $aurbn||||a|bb| 200 12$aA copie of certaine letters, which manifest and designe of the late discovered plot$b[electronic resource] $eFirst, His Majesties letter to the City of London. Secondly, the Lord Digbies letter to Sir Bazill Brooke. Lastly, other intercepted letters touching the same businesse 210 $a[London $cs.n.]$dPrinted in the Yeare, 1643. [i.e. 1644] 215 $a[2], 6 p 300 $aReproduction of original in Thomason Collection, British Library. 330 $aeebo-0018 607 $aGreat Britain$xHistory$yCivil War, 1642-1649$vEarly works to 1800 701 $aCharles$cKing of England,$f1600-1649.$0793295 701 $aDigby$b Kenelm$cSir,$f1603-1665.$0615042 801 0$bCu-RivES 801 1$bCu-RivES 801 2$bCStRLIN 801 2$bWaOLN 906 $aBOOK 912 $a996384229903316 996 $aA Copie of certaine letters which manifest and designe of the late discovered plot$92335224 997 $aUNISA LEADER 01227nam a22002771i 4500 001 991002435909707536 005 20030617103343.0 008 030925s1973 pl a||||||||||||||||ita 035 $ab12288500-39ule_inst 035 $aARCHE-033607$9ExL 040 $aBiblioteca Interfacoltà$bita$cA.t.i. Arché s.c.r.l. Pandora Sicilia s.r.l. 082 04$a891.8526 100 1 $aBrahmer, Mieczyslaw$0453416 245 10$aStanislaw Wyspianski e il teatro polacco del primo novecento /$cMieczyslaw Brahmer 260 $aWroclaw [etc.] :$bZaklad Narodowy im. Ossolinskich Wydawnictwo Polskiej Akademii Nauk,$c1973 300 $a31 p. :$bill. ;$c24 cm 440 0$aConferenze ;$v58 650 4$aWyspianski, Stanislaw 650 4$aPolonia$xTeatro$xSec. 20. 907 $a.b12288500$b02-04-14$c08-10-03 912 $a991002435909707536 945 $aLE002 Ann. 420/058$g1$i2002000142641$lle002$o-$pE0.00$q-$rl$s- $t0$u0$v0$w0$x0$y.i12682007$z08-10-03 945 $aLE002 Ann. 420/058 bis$g2$i2002000142870$lle002$o-$pE0.00$q-$rl$s- $t0$u0$v0$w0$x0$y.i12682019$z08-10-03 996 $aStanislaw Wyspianski e il teatro polacco del primo novecento$9164361 997 $aUNISALENTO 998 $ale002$b08-10-03$cm$da $e-$fita$gpl $h0$i2 LEADER 04582nam 2201213z- 450 001 9910557347103321 005 20220111 035 $a(CKB)5400000000042419 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/76340 035 $a(oapen)doab76340 035 $a(EXLCZ)995400000000042419 100 $a20202201d2021 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aResearch on Characterization and Processing of Table Olives 210 $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2021 215 $a1 online resource (248 p.) 311 08$a3-0365-0514-8 311 08$a3-0365-0515-6 330 $aWritten by experts in the field of table olives, this book is a source of recent research advances on the characterization and processing of table olives. Research papers are provided relating to the characterization of their composition of volatiles and the sensory profile; mineral composition and bioavailability; changes in bioactive components (chlorophylls) by processing; and new strategies to reduce sodium and additives for stabilizing the organoleptic properties and avoiding defects in table olives. Other research papers are included in relation to microbiological and chemical changes in table olives during spontaneous or controlled fermentation employing different cultivars, and the optimized use of starter cultures for the improvement of the different fermentative processes. In addition, this book includes an overview of the main technologies used for olive fermentation, including the role of lactic acid bacteria and yeasts characterizing this process, and of the processing and storage effects on the nutritional and sensory properties of table olives. 606 $aTechnology: general issues$2bicssc 610 $a"Manzanilla" cultivar 610 $aacid-adapted strains 610 $aalkaline treatment 610 $aallomerization 610 $aautochtonous cultures 610 $aBella di Cerignola 610 $abioaccessibility 610 $abitterness 610 $ablack ripe table olives 610 $abrines 610 $acalcium 610 $achlorophyll 610 $aClostridium 610 $acomposition 610 $aconsumer willingness to pay 610 $aCrews' protocol 610 $adarkened by oxidation olives 610 $adescriptive sensory analysis 610 $afermentation 610 $afermented food 610 $afermented vegetables 610 $afunctional food 610 $aGC-MC analysis 610 $agreen-olive flavor 610 $aiodized salt 610 $airon 610 $aLAB 610 $alactic acid bacteria 610 $aLactobacillus pentosus 610 $alogistic regression 610 $amagnesium 610 $amicrobiological changes 610 $amicrobiological quality 610 $aMiller's protocol 610 $amineral nutrients 610 $aminerals 610 $anon-dairy probiotics 610 $anutritional properties 610 $aoleuropein 610 $aorganoleptic 610 $apanel performance 610 $apanelist 610 $aPGI 610 $aphenolic compounds 610 $aphosphorus 610 $aphysicochemical 610 $aphytyl-chlorin 610 $aphytyl-rhodin 610 $apigment composition 610 $apigments 610 $apit hardening 610 $apolyphenols 610 $apost-digest re-extraction 610 $apotassium 610 $apredictive models 610 $aprobiotic table olives 610 $aproducers 610 $aregulated deficit irrigation 610 $asea salt 610 $asensory analysis 610 $asensory descriptors 610 $asensory profile 610 $asodium 610 $astarter cultures 610 $atable olive 610 $atable olives 610 $aTonda di Cagliari 610 $aundefined biodiverse starters 610 $auser-friendly spreadsheet 610 $avolatile composition 610 $ayeasts 615 7$aTechnology: general issues 700 $aGandul-Rojas$b Beatriz$4edt$01326449 702 $aGallardo-Guerrero$b Lourdes$4edt 702 $aGandul-Rojas$b Beatriz$4oth 702 $aGallardo-Guerrero$b Lourdes$4oth 906 $aBOOK 912 $a9910557347103321 996 $aResearch on Characterization and Processing of Table Olives$93037445 997 $aUNINA