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[null,"1.","Record Nr.",null,"UNISA996461650903316"]
[null,null,"Autore",null,"LIU, G. R"]
[null,null,"Titolo",null,"The finite element method : a practical course / G.R. Liu, S.S. Quek"]
[null,null,"Pubbl/distr/stampa",null,"Amsterdam, : Elsevier, 2014"]
[null,null,"Edizione",null,"[2. ed.]"]
[null,null,"Descrizione fisica",null,"Testo elettronico (PDF) (433 p.)"]
[null,null,"Disciplina",null,"457"]
[null,null,"Soggetti",null,"Metodo degli elementi finiti"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Risorsa elettronica"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Sommario/riassunto","Scritto sia per ingegneri che per studenti, questo libro sottolinea il ruolo della modellazione e simulazione agli elementi finiti nel processo di progettazione ingegneristica. Fornisce le teorie e le tecniche necessarie della FEM in un formato conciso e di facile comprensione e applica le tecniche a problemi civili, meccanici e aerospaziali. Aggiornato in tutto per gli attuali sviluppi del software FEM e FEM, il libro include anche casi di studio, diagrammi, illustrazioni e tabelle per aiutare a dimostrare il materiale. Abbondanti diagrammi, illustrazioni e tabelle dimostrano il tappeto"]
[null,"2.","Record Nr.",null,"UNISALENTO991002995259707536"]
[null,null,"Autore",null,"Butti, Attilio"]
[null,null,"Titolo",null,"Nuova luce in una questioncella petrarchesca / Attilio Butti"]
[null,null,"Pubbl/distr/stampa",null,"Napoli : Tip. Jovene & C., 1910"]
[null,null,"Descrizione fisica",null,"7 p. ; 25 cm"]
[null,null,"Disciplina",null,"851.1"]
[null,null,"Soggetti",null,"Petrarca, Francesco"]
[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: Rassegna critica della letter. ital., v. XV, 1910, p. 97 sgg."]
[null,"3.","Record Nr.",null,"UNINA9911004858103321"]
[null,null,"Autore",null,"Stringer M"]
[null,null,"Titolo",null,"Chilled foods [[electronic resource] ] : A comprehensive guide"]
[null,null,"Pubbl/distr/stampa",null,"Woodhead Publishing Limited, 2014"]
[null,null,"ISBN",null,"1-280-37236-2"]
[{"$nulls":4},"9786610372362"]
[{"$nulls":4},"1-59124-034-4"]
[{"$nulls":4},"1-85573-629-2"]
[null,null,"Edizione",null,"[2nd ed.]"]
[null,null,"Descrizione fisica",null,"1 online resource (503 p.)"]
[null,null,"Disciplina",null,"664.02852"]
[null,null,"Soggetti",null,"Cold storage"]
[{"$nulls":4},"Refrigerated 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,"Nota di contenuto",null,"\"\"Preliminaries\"\"; \"\"Contents\"\"; \"\"Preface\"\"; \"\"Introduction the chilled foods market\"\"; \"\"1 Raw material selection: fruit and vegetables\"\"; \"\"2 Raw material selection dairy ingredients\"\"; \"\"3 Raw material selection meat and poultry\"\"; \"\"5 Temperature monitoring and measurement\"\"; \"\"6 Chilled food packaging\"\"; \"\"7 Chilled foods microbiology\"\"; \"\"8 Conventional and rapid analytical microbiology\"\"; \"\"9 Non-microbial factors affecting quality and safety\"\"; \"\"10 Shelf-life determination and challenge testing\"\"; \"\"11 Microbiological hazards and safe process design\"\""]
[{"$nulls":4},"\"\"12 Quality and consumer acceptability\"\"\"\"13 The hygienic design of chilled foods plant\"\"; \"\"14 Cleaning and disinfection\"\"; \"\"15 Total quality management\"\"; \"\"16 Legislation\"\"; \"\"Index\"\""]
[null,null,null,"Sommario/riassunto","The first edition of Chilled foods quickly established itself as the standard guide to quality issues in one of the most rapidly growing sectors in the food industry. This major new edition is set to consolidate and extend that reputation. This new edition has been thoroughly revised and updated and includes three new chapters on the subject of raw material selection. This book provides a comprehensive guide to all the factors involved in providing the consumer with safe, high quality products. Since the publication of the first edition of Chilled foods there have been important developments i"]