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[null,"1.","Record Nr.",null,"UNISALENTO991002072169707536"]
[null,null,"Autore",null,"De Meis, Angelo Camillo"]
[null,null,"Titolo",null,"Il sovrano : saggio di filosofia politica con riferenza all'Italia (1868) : seguito da una polemica tra G. Carducci, F. Fiorentino, A. C. De Meis e altri / A. C. De Meis ; a cura di B. Croce"]
[null,null,"Pubbl/distr/stampa",null,"Bari : Gius. Laterza & Figli, 1927"]
[null,null,"Descrizione fisica",null,"90 p. ; 21 cm"]
[null,null,"Collana",null,"Biblioteca di cultura moderna"]
[null,null,"Disciplina",null,"321.6"]
[null,null,"Soggetti",null,"Filosofia - Italia - Sec. 19"]
[null,null,"Lingua di pubblicazione",null,"Italiano"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,"2.","Record Nr.",null,"UNINA9910367565903321"]
[null,null,"Autore",null,"Chambers Edgar"]
[null,null,"Titolo",null,"Analysis of Sensory Properties in Foods / Edgar Chambers"]
[null,null,"Pubbl/distr/stampa",null,"MDPI - Multidisciplinary Digital Publishing Institute, 2019"]
[{"$nulls":4},"Basel, Switzerland : , : MDPI, , 2019"]
[null,null,"ISBN",null,"9783039214341"]
[{"$nulls":4},"3039214349"]
[null,null,"Descrizione fisica",null,"1 electronic resource (132 p.)"]
[null,null,"Soggetti",null,"Biology, life sciences"]
[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","The sensory properties of foods are the most important reason people eat the foods they eat. What those properties are and how we best measure those properties are critical to understanding food and eating behavior. Appearance, flavor, texture, and even the sounds of food can impart a desire to eat or cause us to dismiss the food as unappetizing, stale, or even inappropriate from a cultural standpoint. This Special Issue focuses on how sensory properties are measured, the specific sensory properties of various foods, and consumer behavior related to which properties might be most important in certain situations and how consumers use sensory attributes to make decisions about what they will eat. This Special Issue contains both research papers and review articles."]