LEADER 01387nam0 22003373i 450 001 CAG1395644 005 20170908093303.0 100 $a20091020d2007 ||||0itac50 ba 101 | $aita 102 $ait 181 1$6z01$ai $bxxxe 182 1$6z01$an 200 1 $aFrank Lloyd Wright$fGianluca Gelmini 210 $aMilano$cMotta Architettura$aRoma$cGruppo editoriale L'espresso$d[2007] 215 $a119 p.$cill.$d27 cm 225 | $a˜La Âœbiblioteca di Repubblica-L'espresso 225 | $a˜L'Âœarchitettura$e˜i Âœprotagonisti$v4 300 $aDistribuito con le testate del Gruppo editoriale L'espresso. 410 0$1001UBO3352193$12001 $a˜La Âœbiblioteca di Repubblica-L'espresso 410 0$1001UFE0778902$12001 $a˜L'Âœarchitettura$e˜i Âœprotagonisti$v4 606 $aWright, Frank Lloyd$2FIR$3NAPC055896$9I 676 $a720.92$9ARCHITETTURA. Persone$v14 700 1$aGelmini$b, Gianluca$3LO1V325998$4070$0521725 801 3$aIT$bIT-NA0079$c20091020 850 $aIT-NA0079 912 $aCAG1395644 950 0$aBiblioteca Nazionale Vittorio Emanuele III$bv. 1-12$cv. 1-12$d BNS.MOD 720.92 ARC$e BNDON0012104855 N (0004 v. 4$fP $h20091015$i20091015 951 $aBiblioteca Nazionale Vittorio Emanuele III$b BN2009000120432DC2009-10-15 977 $a BN 996 $aFrank Lloyd Wright$9837448 997 $aUNISANNIO LEADER 01069nam a2200253 i 4500 001 991001505189707536 008 100326s2008 it a 000 0 eng d 020 $a9788879114356 035 $ab14025103-39ule_inst 040 $aDip.to Ingegneria dell'Innovazione$beng 082 0 $a629.228$222 100 1 $aPiola, Giorgio$0476220 245 10$aFormula 1 :$banalisi tecnica 2007/2008 /$cGiorgio Piola 260 $aFirenze :$bGiunti,$cc2008 300 $a120 p. :$bcol. ill. ;$c28 cm 650 4$aAutomobiles, Racing 650 4$aFormula One automobiles 907 $a.b14025103$b24-11-11$c24-11-11 912 $a991001505189707536 945 $aLE026 629.288 D PIO 01.02 C.1 2008$cC.1$g1$i2026000059839$lle026$nProf. Reina / Biblioteca$op$pE33.00$q-$rn$s- $t1$u0$v0$w0$x0$y.i15351427$z24-11-11 945 $aLE026 629.288 D PIO 01.02 C.2 2008$cC.2$g1$i2026000056234$lle026$nProf. Reina / Biblioteca$op$pE33.00$q-$rn$so $t4$u2$v0$w2$x0$y.i15351439$z24-11-11 996 $aFormula 1$9243317 997 $aUNISALENTO 998 $ale026$b26-03-10$cm$da $e-$feng$git $h0$i0 LEADER 02477nam 2200625 450 001 9910208817103321 005 20230803211310.0 010 $a1-5231-1018-X 010 $a1-118-76599-0 010 $a1-118-76561-3 010 $a1-118-76612-1 035 $a(CKB)4330000000003445 035 $a(SSID)ssj0001179999 035 $a(PQKBManifestationID)11794223 035 $a(PQKBTitleCode)TC0001179999 035 $a(PQKBWorkID)11187372 035 $a(PQKB)10885679 035 $a(OCoLC)875820508 035 $a(MiAaPQ)EBC1662763 035 $a(DLC) 2013027382 035 $a(Au-PeEL)EBL1662763 035 $a(CaPaEBR)ebr10856855 035 $a(CaONFJC)MIL595195 035 $a(EXLCZ)994330000000003445 100 $a20140414h20142014 uy 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt 182 $cc 183 $acr 200 00$aFood texture design and optimization /$fedited by Yadunandan Dar and Joseph Light 205 $aFirst edition. 210 1$aWest Sussex, England :$cJohn Wiley & Sons,$d2014. 210 4$d©2014 215 $a1 online resource (667 pages) $cillustrations 225 1 $aIFT Press Series 300 $aBibliographic Level Mode of Issuance: Monograph 311 $a0-470-67242-0 311 $a1-306-63944-1 320 $aIncludes bibliographical references and index. 330 $a"Due to the many problems that need to be solved to optimize food texture,the design and optimization of food texture is an ongoing challenge for the food industry. This unique 2-volume resource offers practical solutions to the complex and varied problems encountered in designing, measuring and optimizing food texture. The first volume presents insightful case studies on formulating products from a broad variety of food segments, such as cheese, soups, chocolate, cookies, brownies, bread, gluten-free products, low-fat/non-fat dairy products and more. The second volume provides an overview of the latest advances in food texture design and optimization"--$cProvided by publisher. 410 0$aIFT Press series. 606 $aFood texture 615 0$aFood texture. 676 $a664/.072 686 $aTEC012000$2bisacsh 702 $aLight$b Joseph 702 $aDar$b Yadunandan 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910208817103321 996 $aFood texture design and optimization$91985242 997 $aUNINA