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[null,"1.","Record Nr.",null,"UNISANNIOBVEE014453"]
[null,null,"Autore",null,"Vergilius Maro, Publius"]
[null,null,"Titolo",null,"ÂP. Virgilii Maronis, poetae Mantuani, ÂVniuersum poema: cum absoluta Seruii Honorati Mauri, grammatici, & Badij Ascensij interpretatione: Probi, & Ioannis Viuis in Eclogas allegorijs: Quibus accesserunt Ludouici Coelij Rhodigini, Ioan. Scoppae Parthenopaei, Iacobi Constantij Fanensis, Francisci Campani Colensis, Iacobi Crucij Bonon. necnon alterius, docti hominis, lucubrationes & annotationes in loca difficiliora: ... Quae non, vt antea, plurimis foedata mendis, sed acri studio emendata, atque omni, quantum licuit, ex parte expolita, emisimus. .."]
[null,null,"Pubbl/distr/stampa",null,"Venetiis : apud Hippogryphium [Luigi Valvassori eredi & Giovanni D. Micheli], 1578 ( (Venetiis) : Petrus Dusinellus excudebat, 1578"]
[null,null,"Titolo uniforme",null,"Opera"]
[null,null,"Descrizione fisica",null,"[4], 389 [i.e. 387, 1] c. : ill. : 2Âº"]
[null,null,"Collocazione",null,"BNSALA FARN.40. G                   13"]
[{"$nulls":4},"BUZ.C.      0435"]
[null,null,"Lingua di pubblicazione",null,"Latino"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Contiene anche, a c. â\u0080 2r.: Pub. Virgilii Maronis Vita, per Aelium Donatum"]
[{"$nulls":4},"Marca degli eredi di Luigi Valvassori e Giovanni Domenico Micheli (V501) sul front"]
[{"$nulls":4},"Cors. ; gr. ; rom"]
[{"$nulls":4},"Segn.: â\u0080 â\u0081´a-zâ\u0081¸A-2Aâ\u0081¸2B-2Câ\u0081¶"]
[{"$nulls":4},"Omesse nella numerazione le c. 383-384."]
[null,"2.","Record Nr.",null,"UNINA9910467740703321"]
[null,null,"Autore",null,"Zeb Alam <1979->"]
[null,null,"Titolo",null,"Food frying : chemistry, biochemistry and safety / / Alam Zeb, University of Malakand, Khyber Pakhtunkhwa, Pakistan"]
[null,null,"Pubbl/distr/stampa",null,"Hoboken, New Jersey ; ; Chichester, West Sussex, England : , : Wiley, , 2019"]
[null,null,"ISBN",null,"1-119-46841-8"]
[{"$nulls":4},"1-119-46839-6"]
[{"$nulls":4},"1-119-46848-5"]
[null,null,"Edizione",null,"[1st edition]"]
[null,null,"Descrizione fisica",null,"1 online resource (496 pages)"]
[null,null,"Disciplina",null,"641.77"]
[null,null,"Soggetti",null,"Fried food"]
[{"$nulls":4},"Food - Analysis"]
[{"$nulls":4},"Biochemistry - Industrial applications"]
[{"$nulls":4},"Frying - Safety measures"]
[{"$nulls":4},"Electronic books."]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,null,"Sommario/riassunto","A wide-ranging exploration of the science and practice of food frying Frying is one of the world’s most popular methods of food preparation. Whether using oils or fats, it is valued for the particular flavors and textures it can bring, and represents a multibillion-dollar sector of the global economy. Food Frying: Chemistry, Biochemistry and Safety explores this important cooking technique in its scientific dimensions, charting the relationships between the chemical reactions produced during frying, the changes in food quality that these engender, and associated digestive and health-related issues. By outlining these connections, the author provides an aid to a safer, healthier approach to food frying. Topics covered range from culturally specific forms of frying to detailed analyses of the chemical and biochemical processes involved in its practice. Delivering these insights in a practical and easy-to-follow manner, this unique text includes: A complete survey of food frying, encompassing cultural, chemical, biochemical, and toxicological concerns Guidance on the accurate assessment of health, quality, and safety issues associated with food frying Coverage of the latest technologies and methods involved with frying Information on "]
[{"$nulls":4},"the possible future development of fried foods Food Frying: Chemistry, Biochemistry and Safety is an invaluable resource for all those who work with fried foods, whether they be food industry professionals, food scientists, or workers in the oil and fat industries."]