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[null,"1.","Record Nr.",null,"UNINA990005950910403321"]
[null,null,"Autore",null,"Abraham, Henry J."]
[null,null,"Titolo",null,"The Judicial Process : An Introductory Analisis of the Courts of the United States, England and France / HENRY J. ABRAHAM"]
[null,null,"Pubbl/distr/stampa",null,"New York, London, Toronto : s.e, , 1978"]
[null,null,"Edizione",null,"[3 edition Revised and Enlarged]"]
[null,null,"Descrizione fisica",null,"XII_543XII_543 p. ; 22 cm"]
[null,null,"Disciplina",null,"347"]
[null,null,"Locazione",null,"FGBC"]
[null,null,"Collocazione",null,"IX I 13"]
[null,null,"Lingua di pubblicazione",null,"Non definito"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,"2.","Record Nr.",null,"UNIORUON00047924"]
[null,null,"Autore",null,"VETH, Pieter Johannes"]
[null,null,"Titolo",null,"Supplementum annotationis in librum as-Sojutii de nominibus relativis, inscriptum Lubb al-lubab, continens novorum codicum collationem et excerpta es as-Sam'anii libro fi al-ansab et Ibno 'l-Athiri libro al-lubab / scripsit Petrus Johannes Veth"]
[null,null,"Pubbl/distr/stampa",null,"Lugduni Batavorum, : E.J. Brill, 1851"]
[null,null,"Descrizione fisica",null,"220 p. ; 28 cm"]
[null,null,"Classificazione",null,"ARA GEN G IV"]
[null,null,"Soggetti",null,"ONOMASTICA ARABA"]
[null,null,"Lingua di pubblicazione",null,"Arabo"]
[{"$nulls":4},"Latino"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,"3.","Record Nr.",null,"UNINA9910830340003321"]
[null,null,"Titolo",null,"Frozen food science and technology [[electronic resource] /] / edited by Judith A. Evans"]
[null,null,"Pubbl/distr/stampa",null,"Oxford ; ; Ames, Iowa, : Blackwell Pub., 2008"]
[null,null,"ISBN",null,"1-282-01084-0"]
[{"$nulls":4},"9786612010842"]
[{"$nulls":4},"1-4443-0232-9"]
[{"$nulls":4},"1-4443-0233-7"]
[null,null,"Descrizione fisica",null,"1 online resource (368 p.)"]
[null,null,"Disciplina",null,"664.02853"]
[{"$nulls":4},"664/.02853"]
[null,null,"Soggetti",null,"Frozen foods"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"Contents; Contributors; Preface; 1 Thermal Properties and Ice Crystal Development in Frozen Foods; 2 Effects of Freezing on Nutritional and Microbiological Properties of Foods; 3 Modelling of Freezing Processes; 4 Specifying and Selecting Refrigeration and Freezer Plant; 5 Emerging and Novel Freezing Processes; 6 Freezing of Meat; 7 Freezing of Fish; 8 Freezing of Fruits and Vegetables; 9 Freezing of Bakery and Dessert Products; 10 Developing Frozen Products for the Market and the Freezing of Ready-Prepared Meals; 11 Frozen Storage; 12 Freeze Drying; 13 Frozen Food Transport"]
[{"$nulls":4},"14 Frozen Retail Display15 Consumer Handling of Frozen Foods; Index"]
[null,null,null,"Sommario/riassunto","This book provides a comprehensive source of information on freezing and frozen storage of food. Initial chapters describe the freezing process and provide a fundamental understanding of the thermal and physical processes that occur during freezing. Experts in each stage of the frozen cold chain provide, within dedicated chapters, guidelines and advice on how to freeze food and maintain its quality during storage, transport, retail display and in the home. Individual chapters deal with specific aspects of freezing relevant to the main food commodities: meat, fish, fruit and vegetables. Legisla"]