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[null,"1.","Record Nr.",null,"UNINA9910696655003321"]
[null,null,"Autore",null,"Armington Catherine"]
[null,null,"Titolo",null,"Statistics of U.S. businesses [[electronic resource] ] : microdata and tables / / by Catherine Armington"]
[null,null,"Pubbl/distr/stampa",null,"[Washington, D.C.] : , : U.S. Small Business Administration, Office of Advocacy, , [1999]"]
[null,null,"Descrizione fisica",null,"2 unnumbered pages : digital, PDF file"]
[null,null,"Collana",null,"Small business research summary ; ; no. 190"]
[null,null,"Soggetti",null,"Commercial statistics"]
[{"$nulls":4},"Statistics."]
[{"$nulls":4},"United States Commerce Statistics"]
[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","Title from title screen (viewed on June 6, 2008)."]
[{"$nulls":4},"\"March 1999.\""]
[null,"2.","Record Nr.",null,"UNINA9910821364203321"]
[null,null,"Autore",null,"Brown Robin <1961->"]
[null,null,"Titolo",null,"Seeking to understand : a journey into disability studies and libraries / / Robin Brown and Scott Sheidlower"]
[null,null,"Pubbl/distr/stampa",null,"Sacramento, California : , : Library Juice Press, , [2021]"]
[{"$nulls":4},"©2021"]
[null,null,"ISBN",null,"1-63400-129-X"]
[null,null,"Descrizione fisica",null,"1 online resource (137 pages)"]
[null,null,"Disciplina",null,"020.92"]
[null,null,"Soggetti",null,"Librarians with disabilities - United States"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,"Nota di contenuto",null,"Introduction I / Robin Brown -- Introduction II / Scott Sheidlower -- Defining Terms -- A Deeper Dive into Disability Studies -- Disability Rights Movement -- Work and Disability -- Work, Passing, Stigma, and Invisibility (Discussion) -- Disabilities and Queer Studies -- Feminism and Disability -- Race, Disability Studies, and Intersectionality -- How Does This Impact Our Patrons? Inclusive Libraries -- Findings -- Advocacy -- Life Writing -- Resources -- References -- Appendix A: Charter for Compassion."]
[null,null,null,"Sommario/riassunto","\"Explores the wide range of issues faced by disabled librarians\"--"]
[null,"3.","Record Nr.",null,"UNINA9910298595803321"]
[null,null,"Autore",null,"Ruan Dongliang"]
[null,null,"Titolo",null,"The Maillard Reaction in Food Chemistry : Current Technology and Applications / / by Dongliang Ruan, Hui Wang, Faliang Cheng"]
[null,null,"Pubbl/distr/stampa",null,"Cham : , : Springer International Publishing : , : Imprint : Springer, , 2018"]
[null,null,"ISBN",null,"3-030-04777-6"]
[null,null,"Edizione",null,"[1st ed. 2018.]"]
[null,null,"Descrizione fisica",null,"1 online resource (104 pages)"]
[null,null,"Collana",null,"Chemistry of Foods, , 2199-689X"]
[null,null,"Disciplina",null,"660.2832"]
[null,null,"Soggetti",null,"Food—Biotechnology"]
[{"$nulls":4},"Analytical chemistry"]
[{"$nulls":4},"Carbohydrates"]
[{"$nulls":4},"Nutrition"]
[{"$nulls":4},"Food Science"]
[{"$nulls":4},"Analytical Chemistry"]
[{"$nulls":4},"Carbohydrate Chemistry"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,"Nota di contenuto",null,"The Maillard Reaction -- Characterization of the Maillard Reaction on Amino Acid-Sugar Systems -- Characterization Of Glycated Lysine In Peptide-Sugar System -- Determination of the Maillard Reaction Sites and Property Effects of Lysozyme."]
[null,null,null,"Sommario/riassunto","This book is devoted to the characterization of Maillard reaction products using mass spectrometry (MS)-based technologies. The Maillard reaction is a well-known non-enzymatic reaction between reducing sugars and proteins, and one of the most important reactions in food sciences. The authors explore different MS-based technologies to systematically investigate the Maillard reaction from amino acids, peptides and proteins. By using amino acid/peptide-sugar models, the authors also show how reactants, temperature and time affect the Maillard reaction. In this book, readers will learn more about glucosylation, and how it can improve functional properties of food proteins."]