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[null,"1.","Record Nr.",null,"UNINA9910151681103321"]
[null,null,"Autore",null,"Kolneder Walter"]
[null,null,"Titolo",null,"Das Buch der Violine : bau, geschichte, Spiel, Pädagogik, komposition / / Walter Kolneder"]
[null,null,"Pubbl/distr/stampa",null,"Mainz, [Germany] : , : Schott, , 2012"]
[{"$nulls":4},"©2012"]
[null,null,"ISBN",null,"3-7957-9156-1"]
[null,null,"Descrizione fisica",null,"1 online resource (613 p.)"]
[null,null,"Disciplina",null,"787.2193"]
[null,null,"Soggetti",null,"Violin - Instruction and study"]
[{"$nulls":4},"Violin"]
[null,null,"Lingua di pubblicazione",null,"Tedesco"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"MensurkorrekturenArbeiten am Griffbrett; Reparaturen am Wirbelkasten; DIE GESCHICHTE DER VIOLINE; Die Vorgeschichte; Die Streichinstrumente in Europa im 13. und 14. Jahrhundert; Die Frühgeschichte der Violine. Grundsätzliche Überlegungen; Die Musikentwicklung im 15. Jahrhundert; Viola da gamba und Viola da braccio; Die Entstehung der Violine; Die Entwicklung der Violine im frühen 16. Jahrhundert; Der Aufstieg der Amati-Familie. Cremona wird Zentrum des Geigenbaus; Gasparo da Salò und die Anfänge einer Brescianer Schule"]
[{"$nulls":4},"Der Geigenbauer im 17. Jahrhundert. Die Cremoneser Schule von Nicolò (III) Amati bis Antonio StradivariDerGeigenbau in Brescia im 17. Jahrhundert; Der italienische Geigenbau im 17. Jahrhundert außerhalb Brecias und Cremonas; Nationale Geigenbauschulen in Europa bis 1700. Jacob Stainer; Der italienische Geigenbau im 18. Jahrhundert. Antonius Stradivarius und Josephus Guanerius del Gesù; Der Niedergang des italienischen Geigenbaus in der zweiten Hälfte des 18. Jahrhunderts; Das Geheimnis der alten Italiener; Der altitalienische Lack"]
[{"$nulls":4},"Der Geigenbau im 18. Jahrhundert außerhalb Italiens. FrankreichÖsterreich und Deutschland; Holland und Belgien; England; Die Pyrenäenhalbinsel; Die Industrialisierung im Geigenbau; Von Sammlern und Händlern; Der Geigenbau und die Entwicklung der Naturwissenschaften. Neue Versuche; Der Geigenbau seit 1800; Italien; Frankreich; England; Amerika; Die Pyrenäenhalbinsel; Belgien und Holland; Die skandinavischen Länder einschließlich Finnand; Deutschland; Schweiz; Österreich; Tschechoslowakei und Ungarn; "]
[{"$nulls":4},"Polen; Rußland; Balkanländer; Türkei; Japan; Australien; Neuseeland; Südafrika"]
[{"$nulls":4},"Geigenbau als HobbyZur Geschichte des Violinbogens und seiner Erzeugung; Tabellarische Übersicht über Bogenerzeuger; Ausblick; SPIEL - PÄDAGOGIK - KOMPOSITION; Vorbemerkung; Violinspiel und Violinpädagogik im 16. Jahrhundert; Die Entwicklung im frühen 17. Jahrhundert; Die Violine bei Monteverdi; Biagio Marini und die Violinkomposition; Die Formen der Violinmusik im 17. Jahrhundert; Farina und das virtuose Violinspiel; Die Standardisierung des Orchesters. Gattungen und Formen der Orchestermusik; Die Violine in der italienischen Kammer- und Orchestermusik bis Corelli"]
[{"$nulls":4},"Die Entwicklung in Deutschland und Österreich im 17. Jahrhundert"]
[null,"2.","Record Nr.",null,"UNINA9910557719703321"]
[null,null,"Autore",null,"Carballo Javier"]
[null,null,"Titolo",null,"Sausages: Nutrition, Safety, Processing and Quality Improvement"]
[null,null,"Pubbl/distr/stampa",null,"Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021"]
[null,null,"Descrizione fisica",null,"1 online resource (215 p.)"]
[null,null,"Soggetti",null,"Biology, life sciences"]
[{"$nulls":4},"Food & society"]
[{"$nulls":4},"Research & information: general"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Sommario/riassunto","Sausages are privileged foods due to their diversity, nutritional value, deep roots in the culture of the peoples and economic importance. In order to increase the knowledge and to improve the quality and safety of these foods, an intense research activity was developed from the early decades of the past century. This book includes ten research works and a review showing important and interesting advances and new approaches in most of the research topics related to sausages. After an editorial of the Editor reflecting the aims and contents of the book, the initial five chapters deal with microbiological issues of the sausage manufacture (characterization and study of the bacterial communities of sausages, study of the metabolism and the technological and safety characteristics of concrete microbial strains, and use of starter cultures to improve the sausage quality). Chemical hazards also receive some attention in this book with a chapter on the optimization of the smoking process of traditional dry-cured meat products to minimize the presence of PAHs. The partial or total replacement of the traditional ingredients in sausages with unconventional raw materials for the obtaining of novel and varied products are the subject of three chapters. Next, a chapter is dedicated to another interesting topic, the search and the essay of natural substitutes for synthetic additives due to the increasing interest of consumers in healthier meat products. The book ends with an interesting review on the safety, quality and analytical authentication of "]
[{"$nulls":4},"halāl meat products, with particular emphasis on salami."]