LEADER 02300nam 2200637 450 001 9910460553503321 005 20200520144314.0 010 $a0-8195-7578-X 035 $a(CKB)3710000000526308 035 $a(EBL)4082677 035 $a(SSID)ssj0001580806 035 $a(PQKBManifestationID)16257982 035 $a(PQKBTitleCode)TC0001580806 035 $a(PQKBWorkID)14655450 035 $a(PQKB)10702359 035 $a(MiAaPQ)EBC4082677 035 $a(OCoLC)930781966 035 $a(MdBmJHUP)muse46200 035 $a(Au-PeEL)EBL4082677 035 $a(CaPaEBR)ebr11125044 035 $a(EXLCZ)993710000000526308 100 $a20151222h20162016 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 14$aThe sound of culture $ediaspora and black technopoetics /$fLouis Chude-Sokei 210 1$aMiddletown, Connecticut :$cWesleyan University Press,$d2016. 210 4$d©2016 215 $a1 online resource (281 p.) 300 $aDescription based upon print version of record. 311 $a0-8195-7576-3 320 $aIncludes bibliographical references and index. 327 $aThe Music of Living Machinescapes: Creolization and Artificial IntelligenceFOUR A Caribbean Pre-Posthumanism; Echolocating Surrealism; Sylvia Wynter's Naked Declivity; Caliban's Uncanny Valley; Appendix: A Playlist; Notes; Bibliography; Index; ABOUT THE AUTHOR 330 $aInvestigates the parallel and intertwined histories of race, technology, and science fiction 606 $aLiterature$xBlack authors$xHistory and criticism 606 $aLiterature and technology 606 $aMusic and literature 606 $aAfrican diaspora in literature 606 $aRace in literature 608 $aElectronic books. 615 0$aLiterature$xBlack authors$xHistory and criticism. 615 0$aLiterature and technology. 615 0$aMusic and literature. 615 0$aAfrican diaspora in literature. 615 0$aRace in literature. 676 $a809/.8896 700 $aChude-Sokei$b Louis Onuorah$f1967-$0901349 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910460553503321 996 $aThe sound of culture$92014717 997 $aUNINA LEADER 05661nam 2200709 450 001 9910144391103321 005 20170809161014.0 010 $a1-282-36551-7 010 $a9786612365515 010 $a0-470-27758-0 010 $a0-470-27635-5 035 $a(CKB)1000000000687168 035 $a(EBL)468559 035 $a(OCoLC)609847308 035 $a(SSID)ssj0000303486 035 $a(PQKBManifestationID)11241696 035 $a(PQKBTitleCode)TC0000303486 035 $a(PQKBWorkID)10275302 035 $a(PQKB)10366763 035 $a(MiAaPQ)EBC468559 035 $a(EXLCZ)991000000000687168 100 $a20160816h20062006 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aModified atmospheric processing and packaging of fish $efiltered smokes, carbon monoxide, and reduced oxygen packaging /$fedited by W. Steven Otwell, Hordur G. Kristinsson, Murat O. Balaban 210 1$aAmes, Iowa :$cBlackwell Publishing,$d2006. 210 4$d©2006 215 $a1 online resource (268 p.) 300 $aDescription based upon print version of record. 311 $a0-8138-0768-9 320 $aIncludes bibliographical references and index. 327 $aMODIFIED ATMOSPHERIC PROCESSING AND PACKAGING OF FISH: Filtered Smokes, Carbon Monoxide, and Reduced Oxygen Packaging; Contents; Contributors; Preface; Acknowledgments; PART I USE OF CARBON MONOXIDE AND FILTERED SMOKES IN FISH PROCESSING; 1 Use of Filtered Smokes and Carbon Monoxide in Fish Processing; 1.1 Historical perspective; 1.2 Regulations; 1.3 Future considerations; References; 2 Commercial Aspects of Filtered Wood Smoke Technology Compared to Carbon Monoxide Gassing of Seafood Products; 2.1 Introduction; 2.2 Traditional wood smoke processing; 2.3 Filtered wood smoking processes 327 $a2.4 Similar commercial preservation methods2.5 How fresh is fresh .sh?; 2.6 Bene.ts and actions of .ltered wood smoke processing; 2.7 Summary of the bene.ts as they relate to commercial aspects; 2.8 Filtered wood smoking-the processes; 2.9 Clearsmoke .ltered wood smoking process; 2.10 Tasteless smoke; 2.11 Carbon monoxide processing; 2.12 Labeling; 2.13 Summary; References; 3 The Influence of Carbon Monoxide and Filtered Wood Smoke on Fish Muscle Color; 3.1 The chemistry of .sh color; 3.2 Carbon monoxide related colors; 3.3 Identifying CO- or FS-treated products; References 327 $a4 Human Absorption of Carbon Monoxide with Consumption of CO-Exposed Tuna4.1 Introduction; 4.2 Methods; 4.3 Results; 4.4 Discussion; 4.5 Summary; References; 5 Microbial and Quality Consequences of Aquatic Foods Treated with Carbon Monoxide or Filtered Wood Smoke; 5.1 Introduction; 5.2 Influence of CO and FS on microbial growth; 5.3 Influence on histamine formation; 5.4 Effect on oxidative rancidity; 5.5 Infiuence on muscle proteins and texture; References; 6 Use of CO for Red Meats: Current Research and Recent Regulatory Approvals; 6.1 Introduction; 6.2 Historical development 327 $a6.3 Functions and effects of CO used for packaging of red meat6.4 Means of utilizingCOand gas blends for red meat packaging; 6.5 Concerns for CO use; 6.6 Current regulations for CO use in the United States; References; 7 Prospects for Utilization of Carbon Monoxide in the Muscle Food Industry; 7.1 Introduction; 7.2 Retail display of muscle foods; 7.3 International regulations on CO; 7.4 How to apply CO; 7.5 Color; 7.6 Lipid oxidation; 7.7 Tenderness; 7.8 Microbiology; 7.9 Substitution of nitrite with CO in meat sausages; 7.10 Toxicology and occupational safety 327 $a7.11 Prospects for future CO utilizationAcknowledgments; References; 8 Tasteless Smoke Sources, Specifications, and Controls; References; 9 Color Enhancement and Potential Fraud in Using CO; 9.1 Introduction; 9.2 Approach; 9.3 Experimental design; 9.4 Results and discussion; 9.5 Recommendations; Acknowledgments; References; Part II Use of Modified and Controlled Atmospheric Packaging; 10 Use of Modified Atmosphere Packaging to Extend the Shelf Life of Fresh Fish: A Critical Look from a Historical Perspective; Acknowledgments; References 327 $a11 Hazards Associated with Clostridium botulinum in Modified Atmosphere Packaged Fresh Fish and Fishery Products 330 $aIn Modified Atmospheric Processing and Packaging of Fish: Filtered Smokes, Carbon Monoxide, and Reduced Oxygen Packaging, experts from industry, academia, and agencies discuss the technology, commercial practices, and pertinent regulations of these fish processing applications, providing the most current and complete information on the topics available anywhere. Coverage of major seafood technology applications includes discussion of practices that are new, controversial, and rapidly expanding in production and markets throughout the world. Methods of application, shelf life, color enha 606 $aFishery products$xPackaging 606 $aProtective atmospheres 606 $aCarbon monoxide$xHealth aspects 606 $aPackaging$xResearch 608 $aElectronic books. 615 0$aFishery products$xPackaging. 615 0$aProtective atmospheres. 615 0$aCarbon monoxide$xHealth aspects. 615 0$aPackaging$xResearch. 676 $a664.94 676 $a664/.94 702 $aOtwell$b W. Steven 702 $aKristinsson$b Hordur G. 702 $aBalaban$b Murat O. 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910144391103321 996 $aModified atmospheric processing and packaging of fish$92004953 997 $aUNINA LEADER 01202nam a2200325 i 4500 001 991004060969707536 005 20020506112735.0 008 001103s1964 it ||| | ita 035 $ab10594152-39ule_inst 035 $aEXGIL131518$9ExL 040 $aBiblioteca Interfacoltà$bita 082 0 $a150 100 1 $aMiller, George Armitage$0124758 245 12$aI problemi della psicologia 260 $a[Milano] :$bEdizioni scientifiche e tecniche Mondadori,$c1964 300 $a398 p. :$bill. ;$c21 cm. 490 0 $aBiblioteca di ricerca scientifica ;$v6 500 $aTraduzione di D. Fava 500 $aAppendice bibliografica e glossario a cura di V. Fagone 500 $aPrima del tit.: La scienza della vita mentale 500 $aTit. orig.: Psychology, the science of mental life 650 4$aPsicologia 700 1 $aFava, Diego 700 1 $aFagone, Vittorio 907 $a.b10594152$b23-02-17$c27-06-02 912 $a991004060969707536 945 $aLE002 Ps. 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