{"text_format":"2","workbook":"xls","n_sheets":1,"sheets":["report2"],"not_rendered":{"charts":0,"images":0,"macros":0,"external_links":1,"defined_names":2,"comments":0,"pivot_tables":0},"unopened":[],"bounds":{"document_bytes":16777216,"sheet_cells":100000,"run_cost":"one","rows_first":2000,"rows_last":500,"rows_between":2000,"halvings":0,"cell_chars":16384,"cell_head_chars":4096},"cells_cut":0,"cells_raw":0,"read":"whole","date_system":"1900","formulas":"cached_only"}

{"sheet":"report2","index":0,"n_rows":34,"n_cols":5,"rows_kept":34,"cut":false,"hidden":false,"merged":[[0,2,0,3],[0,4,0,5],[1,2,1,3],[1,4,1,5],[2,2,2,3],[4,2,4,3],[7,2,7,3],[8,2,8,3],[9,2,9,3],[10,2,10,3],[14,2,14,3],[15,2,15,3],[19,2,19,3],[21,2,21,3],[21,4,21,5],[22,2,22,3],[22,4,22,5],[23,2,23,3],[23,4,23,5],[24,2,24,3],[25,2,25,3],[26,2,26,3],[28,2,28,3],[29,2,29,3]],"flags":["formulas_cached_only"]}
[null,"1.","Record Nr.",null,"UNINA9910463069103321"]
[null,null,"Titolo",null,"Handbook of fermented food and beverage technology two volume set / / edited by Y. H. Hui and E. Özgül Evranuz"]
[null,null,"Pubbl/distr/stampa",null,"Boca Raton, FL : , : CRC Press, an imprint of Taylor and Francis, , [2012]"]
[{"$nulls":4},"©2013"]
[null,null,"ISBN",null,"0-429-16041-0"]
[{"$nulls":4},"1-4822-6070-0"]
[{"$nulls":4},"1-4665-6145-9"]
[null,null,"Edizione",null,"[2nd edition.]"]
[null,null,"Descrizione fisica",null,"1 online resource (xvi, 798 pages) : illustrations"]
[null,null,"Disciplina",null,"664/.024"]
[null,null,"Soggetti",null,"Fermentation"]
[{"$nulls":4},"Beverages - Microbiology"]
[{"$nulls":4},"Fermented foods"]
[{"$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","Bibliographic Level Mode of Issuance: Monograph"]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"chapter Part I Introduction -- chapter Part II Soy Products -- chapter Part III Fruits and Fruit Products -- chapter Part IV Vegetables and Vegetable Products -- chapter Part V Cereals and Cereal Products -- chapter Part VI Specialty Products -- chapter Part VII Fermentation and Food Ingredients -- chapter Index -- chapter Half Title -- chapter Title Page -- chapter Copyright Page -- chapter Contents -- chapter Preface -- chapter Editors -- chapter Contributors -- chapter Part I: Introduction -- chapter Part II: Fermented Milk and Semisolid Cheeses -- chapter Part III: Solid Cheeses -- chapter Part IV: Meat and Fish Products -- chapter Part V: Probiotics and Fermented Products."]
[null,null,null,"Sommario/riassunto","Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened interest among scientists and food processors. Handbook of Fermented Food and Beverage Technology, Second Edition is an up-to-date two-volume set exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from both plant and animal sources."]
[null,"2.","Record Nr.",null,"UNINA9910598143303321"]
[null,null,"Autore",null,"Bassi Daniele"]
[null,null,"Titolo",null,"Le tipologie di albero nelle drupacee"]
[null,null,"Pubbl/distr/stampa",null,"Milano, : Milano University Press, 2022"]
[null,null,"Descrizione fisica",null,"1 online resource (179 p.)"]
[null,null,"Soggetti",null,"Botany & plant sciences"]
[{"$nulls":4},"Plant reproduction & propagation"]
[null,null,"Lingua di pubblicazione",null,"Italiano"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Sommario/riassunto","La monografia illustra il particolare aspetto che concerne il portamento, o habitus, delle drupacee ed è il risultato del lavoro di un gruppo di ricercatori esperti del settore, che hanno raccolto ed elaborato dati scientifici sulle principali specie di drupacee, per caratterizzare i principali tipi di albero.   Ogni portamento, per ciascuna specie, è stato definito sulla base di dati oggettivi ottenuti su gruppi omogenei di cultivar ed in particolare su idonee cultivar di riferimento. Oltre alle illustrazioni grafiche dei singoli portamenti e ad un approccio comparato tra le diverse specie, sono fornite anche le definizioni dei termini specifici (glossario).   Il testo si propone quindi, non solo di descrivere i principali portamenti presenti in alcune specie di fruttiferi, ma anche di contribuire all'individuazione e alla definizione delle chiavi morfologiche ai fini della loro caratterizzazione, oltre a fornire suggerimenti utili per il loro pratico sfruttamento."]
[{"$nulls":4},"This monograph focuses important points related to growth habits in stone fruit trees and represents a significant contribution to the field of breeding for improved fruit tree growth habit. A team of experts in the field have produced an information platform based on an orderly and coordinated set of measured parameters. Each growth habit within a species is defined and discussed, terms are defined (glossary), objective tree growth data are presented, and reference cultivars are provided.  Illustrations represent a useful visual guide to each growth type. This monograph thus seeks not only to describe the main tree habits found in five important stone-fruit species but also to identify the morphological keys unlocking their characterization and, in the "]
[{"$nulls":4},"process, provide some suggestions for their practical exploitation."]