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[null,"1.","Record Nr.",null,"UNISA996388096303316"]
[null,null,"Autore",null,"Hollyband Claudius <16th cent.>"]
[null,null,"Titolo",null,"The French schoole-maister [[electronic resource] ] : wherein is most plainely shewed the true and perfect way of pronouncing the French tongue, to the furtherance of all those which would gladly learne it / / first collected by Mr. C.H. ; and now newly corrected and amended by P. Erondelle ."]
[null,null,"Pubbl/distr/stampa",null,"London, : Printed by Richard Field for Clement Knight, dwelling in Paules Church-yard at the signe of the Holy Lambe, 1623"]
[null,null,"Descrizione fisica",null,"[4], 157 [i.e. 311] p"]
[null,null,"Soggetti",null,"French language"]
[{"$nulls":4},"French language - Grammar"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Date of imprint suggested by STC (2nd ed.)."]
[{"$nulls":4},"Signatures: A-T⁸ V⁷."]
[{"$nulls":4},"Pages numbered on recto only."]
[{"$nulls":4},"Numerous errors in paging."]
[{"$nulls":4},"Reproduction of original in the Worcester College (University of Oxford). Library."]
[null,null,null,"Sommario/riassunto","eebo-0121"]
[null,"2.","Record Nr.",null,"UNINA9910780937603321"]
[null,null,"Autore",null,"Coultate T. P (Tom P.)"]
[null,null,"Titolo",null,"Food [[electronic resource] ] : the chemistry of its components / / T.P. Coultate"]
[null,null,"Pubbl/distr/stampa",null,"Cambridge, : Royal Society of Chemistry, c2002"]
[null,null,"ISBN",null,"1-84755-090-8"]
[null,null,"Edizione",null,"[4th ed.]"]
[null,null,"Descrizione fisica",null,"1 online resource (445 p.)"]
[null,null,"Collana",null,"RSC paperbacks"]
[null,null,"Disciplina",null,"641.300154"]
[null,null,"Soggetti",null,"Food - Composition"]
[{"$nulls":4},"Food - Analysis"]
[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.: 1996."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,null,"Sommario/riassunto","As a source of detailed information on the chemistry of food, this book is without equal. It investigates components which are present in large amounts (carbohydrates, fats, proteins, minerals and water) and also those that occur in smaller quantities (pigments, flavours, vitamins and preservatives). The fourth edition has been extensively rewritten to bring it right up to date, with many of the figures also having been redrawn. A number of new topics, many of which will be of particular interest to nutritionists, have been introduced, including modified starches, naturally occurring antioxida"]