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[null,"1.","Record Nr.",null,"UNINA9910464698203321"]
[null,null,"Autore",null,"Hufbauer Gary Clyde"]
[null,null,"Titolo",null,"Local content requirements : a global problem / / Gary Clyde Hufbauer and Jeffrey J. Schott ; assisted by Cathleen Cimino, Martin Vieiro, and Erika Wada"]
[null,null,"Pubbl/distr/stampa",null,"Washington, DC : , : Peterson Institute for International Economics, , 2013"]
[null,null,"ISBN",null,"0-88132-681-X"]
[null,null,"Descrizione fisica",null,"1 online resource (259 p.)"]
[null,null,"Collana",null,"Policy analyses in international economics ; ; 102"]
[null,null,"Disciplina",null,"382/.5"]
[null,null,"Soggetti",null,"Buy national policy"]
[{"$nulls":4},"Commercial policy"]
[{"$nulls":4},"Electronic books."]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[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."]
[null,null,"Nota di contenuto",null,"Introduction -- Alternatives to LCRS -- Survey and case studies -- Healthcare sector in Brazil -- Wind turbines in Canada -- The automobile industry in China -- Solar cells and modules in India -- Oil and gas in Nigeria -- Not buying it: buy American/buy America -- Conclusions and recommendations."]
[null,"2.","Record Nr.",null,"UNINA9910790935103321"]
[null,null,"Autore",null,"Meyn Jan-Peter"]
[null,null,"Titolo",null,"Grundlegende experimentiertechnik im physikunterricht / / von Prof. Dr. Jan-Peter Meyn"]
[null,null,"Pubbl/distr/stampa",null,"Munich, Germany : , : Oldenbourg Verlag, , 2013"]
[{"$nulls":4},"©2013"]
[null,null,"ISBN",null,"3-486-72124-0"]
[null,null,"Edizione",null,"[2., aktualisierte Auflage.]"]
[null,null,"Descrizione fisica",null,"1 online resource (167 p.)"]
[null,null,"Disciplina",null,"530.071"]
[null,null,"Soggetti",null,"Physics - Study and teaching - Experiments"]
[{"$nulls":4},"Physics - Study and teaching"]
[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,"Front Matter -- 1 Elektrizitätsquellen -- 2 Elektrische Messtechnik -- 3 Magnete -- 4 Akustik -- 5 Optik -- 6 Handwerk -- 7 Mechanik und Hydrodynamik -- 8 Wärme -- 9 Experimente -- Back Matter"]
[null,null,null,"Sommario/riassunto","Experimente werden im Physikunterricht durchgeführt, um Naturphänomene zu verdeutlichen. Für die Vorbereitung solcher Schülerexperimente steht zwar eine Vielzahl von Lehrbüchern zur Verfügung, doch sieht man sich oft mit dem Problem konfrontiert, dass Physikexperimente schwierig aufzubauen sind oder nicht wie geplant durchgeführt werden können. Dieses Buch schlägt eine Brücke zwischen den rezeptartigen Versuchsbeschreibungen in Lehrmittelsammlungen und vorhandenen Lehrbüchern. Es stellt leicht verständlich spannende aber leicht durchzuführende Experimente aus der Physik vor und leistet wertvolle Hilfe bei der Durchführung. In der 2. Auflage wurden neben speziellen Themen wie der Messung der Lichtgeschwindigkeit auch Lösungen für Alltagsprobleme ergänzt."]
[null,"3.","Record Nr.",null,"UNINA9910817189203321"]
[null,null,"Autore",null,"Mouritsen Ole G."]
[null,null,"Titolo",null,"Mouthfeel : how texture makes taste / / Ole G. Mouritsen and Klavs Styrbæk ; translated and adapted by Mariela Johansen"]
[null,null,"Pubbl/distr/stampa",null,"New York : , : Columbia University Press, , 2017"]
[{"$nulls":4},"©2017"]
[null,null,"ISBN",null,"0-231-54324-7"]
[null,null,"Descrizione fisica",null,"1 online resource (372 pages) : color illustrations, photographs"]
[null,null,"Collana",null,"Arts and Traditions of the Table: Perspectives on Culinary History"]
[null,null,"Disciplina",null,"664/.072"]
[null,null,"Soggetti",null,"Food texture"]
[{"$nulls":4},"Taste"]
[{"$nulls":4},"Food - Sensory evaluation"]
[{"$nulls":4},"Food preferences"]
[{"$nulls":4},"Cooking"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"Frontmatter -- Contents -- Preface -- Acknowledgments -- 1. The Complex Universe of Taste and Flavor -- 2. What Makes Up Our Food? -- 3. The Physical Properties of Food: Form, Structure, and Texture -- 4. Texture and Mouthfeel -- 5. Playing Around with Mouthfeel -- 6. Making Further Inroads into the Universe of Texture -- 7. Why Do We Like the Food That We Do? -- Epilogue: Mouthfeel and a Taste for Life -- Glossary -- Bibliography -- Illustration Credits -- Index"]
[null,null,null,"Sommario/riassunto","Why is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment to drink, and why is flat beer so unappealing to the palate? Our sense of taste produces physical and emotional reactions that cannot be explained by chemical components alone. Eating triggers our imagination, draws on our powers of recall, and activates our critical judgment, creating a unique impression in our mouths and our minds. How exactly does this alchemy work, and what are the larger cultural and environmental implications?Collaborating in the laboratory and the kitchen, Ole G. Mouritsen and Klavs StyrbÃ¦k investigate the multiple ways in which food texture influences taste. Combining scientific analysis with creative intuition and a sophisticated knowledge of food preparation, they write a one-of-a-kind book for food lovers and food science scholars. By mapping the mechanics of "]
[{"$nulls":4},"mouthfeel, Mouritsen and StyrbÃ¦k advance a greater awareness of its link to our culinary preferences. Gaining insight into the textural properties of raw vegetables, puffed rice, bouillon, or ice cream can help us make healthier and more sustainable food choices. Through mouthfeel, we can recreate the physical feelings of foods we love with other ingredients or learn to latch onto smarter food options. Mastering texture also leads to more adventurous gastronomic experiments in the kitchen, allowing us to reach even greater heights of taste sensation."]