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[null,"1.","Record Nr.",null,"UNISA990003489190203316"]
[null,null,"Titolo",null,"Journal of computational biology"]
[null,null,"Pubbl/distr/stampa",null,"New York : Mary Ann Liebert"]
[null,null,"Descrizione fisica",null,"v. ; 28 cm"]
[null,null,"Disciplina",null,"570.5"]
[null,null,"Soggetti",null,"Biologia -- Periodici"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Periodico"]
[null,null,null,"Note generali","Comincia nel 1994"]
[{"$nulls":4},"Descrizione basata su: Vol.16, n.2(2009)"]
[null,"2.","Record Nr.",null,"UNINA990008823530403321"]
[null,null,"Autore",null,"Paradisi, Bruno"]
[null,null,"Titolo",null,"Gli studi di storia del diritto italiano nell'ultimo cinquantennio : 1895-1945 : idee direttrici e svolgimenti essenziali / Bruno Paradisi"]
[null,null,"Pubbl/distr/stampa",null,"Siena : Circolo giuridico dell'Università, 1947"]
[null,null,"Descrizione fisica",null,"69 p. ; 25 cm"]
[null,null,"Disciplina",null,"340.45"]
[null,null,"Locazione",null,"FGBC"]
[null,null,"Collocazione",null,"BIBL. SOLAZZI BUSTA P 16"]
[null,null,"Lingua di pubblicazione",null,"Italiano"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Estr. da: Studi senesi, v. 60, fasc. 2, v. 35, ser. 2 (1946/47)"]
[null,"3.","Record Nr.",null,"UNINA9910455297503321"]
[null,null,"Autore",null,"McAffee Thomas B. <1952->"]
[null,null,"Titolo",null,"Inherent rights, the written constitution, and popular sovereignty [[electronic resource] ] : the founders' understanding / / Thomas B. McAffee"]
[null,null,"Pubbl/distr/stampa",null,"Westport, Conn., : Greenwood Press, 2000"]
[null,null,"ISBN",null,"0-313-00110-3"]
[null,null,"Descrizione fisica",null,"1 online resource (199 p.)"]
[null,null,"Collana",null,"Contributions in legal studies, , 0147-1074 ; ; no. 95"]
[null,null,"Disciplina",null,"342.73/085"]
[null,null,"Soggetti",null,"Civil rights - United States"]
[{"$nulls":4},"Constitutional history - United States"]
[{"$nulls":4},"Electronic books."]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Bibliographic Level Mode of Issuance: Monograph"]
[null,null,null,"Nota di bibliografia","Includes bibliographical references (p. [175]-183) and index."]
[null,"4.","Record Nr.",null,"UNISA996393355803316"]
[null,null,"Autore",null,"Stillingfleet Edward <1635-1699.>"]
[null,null,"Titolo",null,"The mischief of separation [[electronic resource] ] : a sermon preached at Guild-Hall Chappel, May 11. MDCLXXX. being the first Sunday in Easter-term, before the Lord Mayor, &c. / / by Edw. Stillingfleet ."]
[null,null,"Pubbl/distr/stampa",null,"London, : Printed for Henry Mortlock, at the Phoenix in St. Pauls Church-yard, and at the White Hart in Westminster Hall, 1680"]
[null,null,"Descrizione fisica",null,"[7], 59 p"]
[null,null,"Soggetti",null,"Sermons, English - 17th century"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Reproductions of originals in:Duke University Library (reel 751:46), Henry E.  Huntington Library and Art Gallery (reel 1050:2), and University of Illinois (Urbana-Champaign Campus. Library (reel 1579:30)."]
[{"$nulls":4},"Copies are incorrectly identified on film at reel 751:46 (as S5606A) and reel 1050:2 (as S5604 variant)."]
[null,null,null,"Sommario/riassunto","eebo-0216"]
[null,"5.","Record Nr.",null,"UNINA9910830328503321"]
[null,null,"Titolo",null,"Flavourings [[electronic resource] ] : production, composition, applications, regulations"]
[null,null,"Pubbl/distr/stampa",null,"Weinheim, : Wiley-VCH"]
[{"$nulls":4},"Chichester, : John Wiley [distributor], c2007"]
[null,null,"ISBN",null,"1-281-08791-2"]
[{"$nulls":4},"9786611087913"]
[{"$nulls":4},"3-527-61145-2"]
[{"$nulls":4},"3-527-61146-0"]
[null,null,"Edizione",null,"[2nd ed.]"]
[null,null,"Descrizione fisica",null,"1 online resource (854 p.)"]
[null,null,"Disciplina",null,"664.5"]
[{"$nulls":4},"664.52"]
[null,null,"Soggetti",null,"Flavoring essences industry"]
[{"$nulls":4},"Flavoring essences"]
[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","Previous ed.: 1998."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"Flavourings; Preface to the Second Edition; Preface to the First Edition; Contents; Index of Authors; List of Companies / Institutes and Authors; 1 Introduction; A Dynamic Business With Taste - The Flavour Industry; 2 Manufacturing Processes; 2.1 Physical Processes; 2.1.1 Extraction; 2.1.1.1 Introduction; 2.1.1.2 Solid-Liquid Extraction; 2.1.1.3 Liquid-Liquid Extraction; 2.1.2 Supercritical Fluid Extraction (SFE); 2.1.2.1 Solvent Evaluation; 2.1.2.2 Near Critical Gas Solvents; 2.1.2.3 Solvent Character of CO(2); 2.1.2.4 Selectivity; 2.1.2.5 CO(2)-Extraction Process"]
[{"$nulls":4},"2.1.2.6 Extraction of Flavourings2.1.2.7 Economic Considerations; 2.1.2.8 Other Applications; 2.1.3 Distillation; 2.1.3.1 Introduction; 2.1.3.2 Fundamental Considerations; 2.1.3.3 Thermodynamic Fundamentals of Mixtures; 2.1.3.4 Equipment; 2.1.4 Spray Drying and Other Methods for Encapsulation of Flavourings; 2.1.4.1 General Introduction; 2.1.4.2 Spray Drying and 'Complementary' Procedures; 2.1.4.3 New Methods for Encapsulation; 2.1.4.4 Outlook; 2.1.5 Freeze Drying; 2.1.5.1 General Remarks on Drying; 2.1.5.2 The Freeze Drying Process; 2.1.5.3 The Quality of Freeze-dried Products"]
[{"$nulls":4},"2.2 Biotechnological Processes2.2.1 Introduction; 2.2.2 Flavour Generation by Fermentation of Food Raw Materials; 2.2.3 Flavour Generation in Bioreactors; 2.2.4 Surface Fermentation; 2.2.5 "]
[{"$nulls":4},"Submerged Fermentation; 2.2.6 Downstream Processing; 2.2.7 Enzyme Reactors; 2.2.8 Cell Culture Reactors; 2.2.9 Genetic Engineering; 3 Raw Materials for Flavourings; 3.1 Introduction; 3.2 Flavouring Ingredients; 3.2.1 Chemically Defined Flavouring Substances; 3.2.1.1 Natural Flavouring Substances; 3.2.1.2 Nature-Identical and Artificial Flavouring Substances"]
[{"$nulls":4},"3.2.2 Flavouring Preparations and Some Source Materials3.2.2.1 Fruit Juices and Fruit Juice Concentrates; 3.2.2.2 Citrus Oils; 3.2.2.3 Herbs, Spices and Essential Oils; 3.2.2.4 Flavouring Preparations Based on Biotechnology; 3.2.3 Process Flavourings; 3.2.3.1 Introduction; 3.2.3.2 Definition and General Guidelines; 3.2.3.3 Process Flavour Chemistry; 3.2.3.4 Industrial Process Flavourings; 3.2.3.5 Outlook; 3.2.4 Smoke Flavourings; 3.2.4.1 Nature, Preparation and Application; 3.2.4.2 Situation in Europe; 3.3 Non-flavouring Ingredients; 3.3.1 Extraction Solvents"]
[{"$nulls":4},"3.3.2 Permitted Carriers and Carrier Solvents3.3.3 Emulsifiers - Stabilisers - Enzymes; 3.3.3.1 Emulisfiers; 3.3.3.2 Stabilisers; 3.3.3.3 Enzymes; 3.3.4 Flavour Modifiers; 3.3.4.1 Definition and Classification; 3.3.4.2 Monosodium Glutamate, Purine 5'-Ribonucleotides, and Related Substances; 3.3.4.3 Maltol and Ethyl Maltol; 3.3.4.4 Furanones and Cyclopentenolones; 3.3.4.5 Vanillin and Ethyl Vanillin; 3.3.4.6 Other Flavour Modifiers; 3.3.4.7 Final Remarks; 3.3.5 Antioxidants and Preservatives; 3.3.5.1 Antioxidants; 3.3.5.2 Preservatives; 4 Blended Flavourings; 4.1 Introduction"]
[{"$nulls":4},"4.1.1 Flavour Analysis"]
[null,null,null,"Sommario/riassunto","The demand for flavourings has been constantly increasing over the last years as a result of the dramatic changes caused by a more and more industrialised life-style: The consumer is drawn to interesting, healthy, pleasurable, exciting or completely new taste experiences.This book draws on the expert knowledge of nearly 40 contributors with backgrounds in both industry and academia and provides a comprehensive insight into the production, processing and application of various food flavourings. Methods of quality control and quality management are discussed in detail. The authors also focus"]