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[null,"1.","Record Nr.",null,"UNINA990008098380403321"]
[null,null,"Autore",null,"Cainelli, Giulio"]
[null,null,"Titolo",null,"Social capital, R&D and industrial districts / Giulio Cainelli, Susanna Mancinelli, Massimiliano Mazzanti"]
[null,null,"Pubbl/distr/stampa",null,"Ferrara : Università di Ferrara. Dipartimento di economia, istituzioni, territorio, 2004"]
[null,null,"Descrizione fisica",null,"28 p. ; 21 cm"]
[null,null,"Collana",null,"Quaderni del Dipartimento di economia, istituzioni, territorio / Università di Ferrara ; 21"]
[null,null,"Locazione",null,"SES"]
[null,null,"Collocazione",null,"Paper 86/04.21"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,"2.","Record Nr.",null,"UNINA9910701175903321"]
[null,null,"Titolo",null,"New USDA guidance on cooking poultry [[electronic resource]]"]
[null,null,"Pubbl/distr/stampa",null,"[Washington, D.C.?] : , : [U.S. Dept. of Agriculture, Food Safety and Inspection Service], , [2006]"]
[null,null,"Descrizione fisica",null,"1 streaming video file (1 min., 28 sec.) : digital, WMV file, sound, color"]
[null,null,"Soggetti",null,"Cooking (Poultry) - Safety measures"]
[{"$nulls":4},"Holiday cooking - Safety measures"]
[{"$nulls":4},"Thermometers"]
[{"$nulls":4},"Temperature"]
[{"$nulls":4},"Food handling - Safety measures"]
[{"$nulls":4},"Food contamination - Prevention"]
[{"$nulls":4},"Foodborne diseases - Prevention"]
[{"$nulls":4},"Educational films."]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Videoregistrazione"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Title from video caption."]
[{"$nulls":4},"\"Broadcast Media & Technology Center, USDA\"--Caption."]
[{"$nulls":4},"\"Apr 2006\"--Videos home page."]
[{"$nulls":4},"Open-captioned."]
[{"$nulls":4},"Accompanied by transcript in HTML format."]
[null,null,null,"Sommario/riassunto","Announces the minimum safe internal temperature standard set by the USDA for cooking or roasting poultry: 165-degrees Fahrenheit. Also covers other safe poultry cooking measures and provides referrals to USDA information resources for consumers. Guidance explained by Richard Raymond, M.D., of USDA's Office of Food Safety."]