Info
- Utilizzare la checkbox di selezione a fianco di ciascun documento per attivare le funzionalità di stampa, invio email, download nei formati disponibili del (i) record.
Cereals and pulses [[electronic resource] ] : nutraceutical properties and health benefits / / edited by Liangli (Lucy) Yu, Rong Tsao, Fereidoon Shahidi
| Cereals and pulses [[electronic resource] ] : nutraceutical properties and health benefits / / edited by Liangli (Lucy) Yu, Rong Tsao, Fereidoon Shahidi |
| Pubbl/distr/stampa | Ames, Iowa, : Wiley-Blackwell, 2012 |
| Descrizione fisica | 1 online resource (330 p.) |
| Disciplina | 641.3/31 |
| Altri autori (Persone) |
YuLiangli
CaoRong ShahidiFereidoon <1951-> |
| Collana | Functional food science and technology series |
| Soggetto topico |
Cereals as food
Legumes as food Functional foods Grain in human nutrition Vegetables in human nutrition |
| ISBN |
1-283-45394-0
9786613453945 1-118-22935-5 1-118-22941-X 1-118-22944-4 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cereals and Pulses: Nutraceutical Properties and Health Benefits; Contents; Contributors; 1 Cereals and pulses - an overview; 1.1 Introduction; 1.2 Chemistry and nutraceutical compositions; 1.3 Potential health beneficial effects; References; 2 Effects of barley consumption on cardiovascular and diabetic risk; 2.1 Introduction; 2.2 Barley β-glucan and risk of cardiovascular diseases, diabetes and colon carcinogenesis; 2.3 Other nutraceutical components and properties in barley; 2.4 Potential of hulless barley in health promotion and disease prevention; 2.5 Future studies; References
3 Nutraceutical properties and health benefits of oats3.1 Introduction; 3.2 Oat grain composition; 3.3 The chemical and physical property of oat β-glucan; 3.4 Effects of processing on oat β-glucan; 3.5 Oat and health; 3.6 Conclusions; References; 4 Nutraceutical properties and health benefits of rice; 4.1 Introduction; 4.2 Rice grain structure and nutritional composition distribution; 4.3 Nutrient compositions and their health benefits; 4.4 Biofortification of nutrients in rice grain to improve its health benefits; 4.5 Health benefits of rice bran 4.6 Health benefits of whole rice grain consumption4.7 Future trends; References; 5 Hypolipedemic effects of rice bran oil; 5.1 Introduction; 5.2 Chemical composition of rice bran oil (RBO); 5.3 Hypolipidemic effect of rice bran oil; 5.4 Other beneficial effects of rice bran oil; 5.5 Future studies; References; 6 Phenolic phytochemicals from rye (Secale Cereale L.); 6.1 Introduction; 6.2 Three classes of the phenolic compounds; 6.3 Extraction methodology; 6.4 Analysis methods; 6.5 Bioactivity; 6.6 Health beneficial effects of rye intake; 6.7 Summary; References; 7 Bioactive compounds in corn 7.1 Introduction7.2 Phytochemicals in corn and their health benefits; 7.3 Corn resistant starch and bioactivities; 7.4 Future studies; References; 8 Nutraceutical and health properties of adlay; 8.1 Introduction; 8.2 Health components of adlay; 8.3 Potential health beneficial properties; 8.4 Summary; References; 9 Antioxidant and health promoting properties of wheat (Triticum spp.); 9.1 Introduction; 9.2 Evidence of wheat's health promoting properties; 9.3 The antioxidant contents of wheat; 9.4 Reported antioxidant and other health promoting properties of wheat 9.5 Bioavailability of phenolic acids in wheat9.6 Use of post-harvest treatments to improve the bioaccessabilty of antioxidant in wheat-based ingredients; 9.7 Effects of processing on antioxidants in wheat-based food systems; References; 10 Buckwheat: A novel pseudocereal; 10.1 Introduction of buckwheat; 10.2 Nutritional composition of buckwheat; 10.3 Unique health components of buckwheat; 10.4 Allergens in buckwheat; 10.5 Research trends of buckwheat nutritional and functional properties; References; 11 Nutraceutical and health properties of psyllium; 11.1 Introduction 11.2 Health beneficial effects of psyllium |
| Record Nr. | UNINA-9910139736903321 |
| Ames, Iowa, : Wiley-Blackwell, 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Cereals and pulses [[electronic resource] ] : nutraceutical properties and health benefits / / edited by Liangli (Lucy) Yu, Rong Tsao, Fereidoon Shahidi
| Cereals and pulses [[electronic resource] ] : nutraceutical properties and health benefits / / edited by Liangli (Lucy) Yu, Rong Tsao, Fereidoon Shahidi |
| Pubbl/distr/stampa | Ames, Iowa, : Wiley-Blackwell, 2012 |
| Descrizione fisica | 1 online resource (330 p.) |
| Disciplina | 641.3/31 |
| Altri autori (Persone) |
YuLiangli
CaoRong ShahidiFereidoon <1951-> |
| Collana | Functional food science and technology series |
| Soggetto topico |
Cereals as food
Legumes as food Functional foods Grain in human nutrition Vegetables in human nutrition |
| ISBN |
1-283-45394-0
9786613453945 1-118-22935-5 1-118-22941-X 1-118-22944-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cereals and Pulses: Nutraceutical Properties and Health Benefits; Contents; Contributors; 1 Cereals and pulses - an overview; 1.1 Introduction; 1.2 Chemistry and nutraceutical compositions; 1.3 Potential health beneficial effects; References; 2 Effects of barley consumption on cardiovascular and diabetic risk; 2.1 Introduction; 2.2 Barley β-glucan and risk of cardiovascular diseases, diabetes and colon carcinogenesis; 2.3 Other nutraceutical components and properties in barley; 2.4 Potential of hulless barley in health promotion and disease prevention; 2.5 Future studies; References
3 Nutraceutical properties and health benefits of oats3.1 Introduction; 3.2 Oat grain composition; 3.3 The chemical and physical property of oat β-glucan; 3.4 Effects of processing on oat β-glucan; 3.5 Oat and health; 3.6 Conclusions; References; 4 Nutraceutical properties and health benefits of rice; 4.1 Introduction; 4.2 Rice grain structure and nutritional composition distribution; 4.3 Nutrient compositions and their health benefits; 4.4 Biofortification of nutrients in rice grain to improve its health benefits; 4.5 Health benefits of rice bran 4.6 Health benefits of whole rice grain consumption4.7 Future trends; References; 5 Hypolipedemic effects of rice bran oil; 5.1 Introduction; 5.2 Chemical composition of rice bran oil (RBO); 5.3 Hypolipidemic effect of rice bran oil; 5.4 Other beneficial effects of rice bran oil; 5.5 Future studies; References; 6 Phenolic phytochemicals from rye (Secale Cereale L.); 6.1 Introduction; 6.2 Three classes of the phenolic compounds; 6.3 Extraction methodology; 6.4 Analysis methods; 6.5 Bioactivity; 6.6 Health beneficial effects of rye intake; 6.7 Summary; References; 7 Bioactive compounds in corn 7.1 Introduction7.2 Phytochemicals in corn and their health benefits; 7.3 Corn resistant starch and bioactivities; 7.4 Future studies; References; 8 Nutraceutical and health properties of adlay; 8.1 Introduction; 8.2 Health components of adlay; 8.3 Potential health beneficial properties; 8.4 Summary; References; 9 Antioxidant and health promoting properties of wheat (Triticum spp.); 9.1 Introduction; 9.2 Evidence of wheat's health promoting properties; 9.3 The antioxidant contents of wheat; 9.4 Reported antioxidant and other health promoting properties of wheat 9.5 Bioavailability of phenolic acids in wheat9.6 Use of post-harvest treatments to improve the bioaccessabilty of antioxidant in wheat-based ingredients; 9.7 Effects of processing on antioxidants in wheat-based food systems; References; 10 Buckwheat: A novel pseudocereal; 10.1 Introduction of buckwheat; 10.2 Nutritional composition of buckwheat; 10.3 Unique health components of buckwheat; 10.4 Allergens in buckwheat; 10.5 Research trends of buckwheat nutritional and functional properties; References; 11 Nutraceutical and health properties of psyllium; 11.1 Introduction 11.2 Health beneficial effects of psyllium |
| Record Nr. | UNINA-9910810863003321 |
| Ames, Iowa, : Wiley-Blackwell, 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Dried fruits [[electronic resource] ] : phytochemicals and health effects / / edited by Cesarettin Alasalvar, Fereidoon Shahidi
| Dried fruits [[electronic resource] ] : phytochemicals and health effects / / edited by Cesarettin Alasalvar, Fereidoon Shahidi |
| Pubbl/distr/stampa | Ames, Iowa, : Wiley-Blackwell, 2013 |
| Descrizione fisica | 1 online resource (510 p.) |
| Disciplina | 615.3/21 |
| Altri autori (Persone) |
AlasalvarCesarettin
ShahidiFereidoon <1951-> |
| Collana | Functional food science and technology series |
| Soggetto topico |
Dried fruit - Health aspects
Phytochemicals - Health aspects |
| ISBN |
1-118-46466-4
1-283-91552-9 1-118-46465-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | pt. 1. Dried berries -- pt. 2. Nontropical dried fruits -- pt. 3. Tropical dried fruits. |
| Record Nr. | UNINA-9910141538903321 |
| Ames, Iowa, : Wiley-Blackwell, 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Functional foods of the East / / edited by John Shi, Chi-Tang Ho, Fereidoon Shahidi
| Functional foods of the East / / edited by John Shi, Chi-Tang Ho, Fereidoon Shahidi |
| Pubbl/distr/stampa | Boca Raton : , : Taylor & Francis, , 2011 |
| Descrizione fisica | 1 online resource (486 p.) |
| Disciplina | 613.2095 |
| Altri autori (Persone) |
ShiJohn
HoChi-Tang <1944-> ShahidiFereidoon <1951-> |
| Collana | Nutraceutical science and technology |
| Soggetto topico |
Functional foods - Arab countries
Functional foods - East Asia Functional foods - India Functional foods - Iran |
| Soggetto genere / forma | Electronic books. |
| ISBN |
0-429-14185-8
1-4200-7193-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front cover; Contents; Preface; Editors; Contributors; Chapter 1: Yin Yang, Five Phases Theory, and the Application of Traditional Chinese Functional Foods; Chapter 2: Traditional Chinese Functional Foods; Chapter 3: Traditional Indian Functional Foods; Chapter 4: Some Biological Functions of Carotenoids inJapanese Food; Chapter 5: Traditional Chinese Medicated Diets; Chapter 6: Functional Foods and Men's Health; Chapter 7: Therapeutic Potential of Ginseng for the Prevention and Treatment of Neurological Disorders; Chapter 8: Functional Foods from Green Tea
Chapter 9: Polyphenols, Antioxidant Activities, and Beneficial Effects of Black, Oolong, and Puer TeasChapter 10: Sesame for Functional Foods; Chapter 11: Fenugreek-Based Spice; Chapter 12: Soybean as a Special Functional Food Formula for Improving Women's Health; Chapter 13: Southeast Asian Fruits and Their Functionalities; Chapter 14: Health Benefi ts of Kochujang (Korean Red Pepper Paste); Chapter 15: Antioxidant Functional Factors in Nuts; Chapter 16: Functional Foods Basedon Sea Buckthorn (Hippophae rhamnoidesssp. turkestanica) and Autumn Olive (Elaeagnusumbellata) Berries Chapter 17: Traditional Medicinal WinesChapter 18: Quality Assurance and Safety Protection of Traditional Chinese Herbs as Dietary Supplements; Back cover |
| Record Nr. | UNINA-9910458762403321 |
| Boca Raton : , : Taylor & Francis, , 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Functional foods of the East / / edited by John Shi, Chi-Tang Ho, Fereidoon Shahidi
| Functional foods of the East / / edited by John Shi, Chi-Tang Ho, Fereidoon Shahidi |
| Pubbl/distr/stampa | Boca Raton : , : Taylor & Francis, , 2011 |
| Descrizione fisica | 1 online resource (486 p.) |
| Disciplina | 613.2095 |
| Altri autori (Persone) |
ShiJohn
HoChi-Tang <1944-> ShahidiFereidoon <1951-> |
| Collana | Nutraceutical science and technology |
| Soggetto topico |
Functional foods - Arab countries
Functional foods - East Asia Functional foods - India Functional foods - Iran |
| ISBN |
0-429-14185-8
1-4200-7193-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front cover; Contents; Preface; Editors; Contributors; Chapter 1: Yin Yang, Five Phases Theory, and the Application of Traditional Chinese Functional Foods; Chapter 2: Traditional Chinese Functional Foods; Chapter 3: Traditional Indian Functional Foods; Chapter 4: Some Biological Functions of Carotenoids inJapanese Food; Chapter 5: Traditional Chinese Medicated Diets; Chapter 6: Functional Foods and Men's Health; Chapter 7: Therapeutic Potential of Ginseng for the Prevention and Treatment of Neurological Disorders; Chapter 8: Functional Foods from Green Tea
Chapter 9: Polyphenols, Antioxidant Activities, and Beneficial Effects of Black, Oolong, and Puer TeasChapter 10: Sesame for Functional Foods; Chapter 11: Fenugreek-Based Spice; Chapter 12: Soybean as a Special Functional Food Formula for Improving Women's Health; Chapter 13: Southeast Asian Fruits and Their Functionalities; Chapter 14: Health Benefi ts of Kochujang (Korean Red Pepper Paste); Chapter 15: Antioxidant Functional Factors in Nuts; Chapter 16: Functional Foods Basedon Sea Buckthorn (Hippophae rhamnoidesssp. turkestanica) and Autumn Olive (Elaeagnusumbellata) Berries Chapter 17: Traditional Medicinal WinesChapter 18: Quality Assurance and Safety Protection of Traditional Chinese Herbs as Dietary Supplements; Back cover |
| Record Nr. | UNINA-9910785463603321 |
| Boca Raton : , : Taylor & Francis, , 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Functional foods of the East / / edited by John Shi, Chi-Tang Ho, Fereidoon Shahidi
| Functional foods of the East / / edited by John Shi, Chi-Tang Ho, Fereidoon Shahidi |
| Pubbl/distr/stampa | Boca Raton : , : Taylor & Francis, , 2011 |
| Descrizione fisica | 1 online resource (486 p.) |
| Disciplina | 613.2095 |
| Altri autori (Persone) |
ShiJohn
HoChi-Tang <1944-> ShahidiFereidoon <1951-> |
| Collana | Nutraceutical science and technology |
| Soggetto topico |
Functional foods - Arab countries
Functional foods - East Asia Functional foods - India Functional foods - Iran |
| ISBN |
0-429-14185-8
1-4200-7193-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front cover; Contents; Preface; Editors; Contributors; Chapter 1: Yin Yang, Five Phases Theory, and the Application of Traditional Chinese Functional Foods; Chapter 2: Traditional Chinese Functional Foods; Chapter 3: Traditional Indian Functional Foods; Chapter 4: Some Biological Functions of Carotenoids inJapanese Food; Chapter 5: Traditional Chinese Medicated Diets; Chapter 6: Functional Foods and Men's Health; Chapter 7: Therapeutic Potential of Ginseng for the Prevention and Treatment of Neurological Disorders; Chapter 8: Functional Foods from Green Tea
Chapter 9: Polyphenols, Antioxidant Activities, and Beneficial Effects of Black, Oolong, and Puer TeasChapter 10: Sesame for Functional Foods; Chapter 11: Fenugreek-Based Spice; Chapter 12: Soybean as a Special Functional Food Formula for Improving Women's Health; Chapter 13: Southeast Asian Fruits and Their Functionalities; Chapter 14: Health Benefi ts of Kochujang (Korean Red Pepper Paste); Chapter 15: Antioxidant Functional Factors in Nuts; Chapter 16: Functional Foods Basedon Sea Buckthorn (Hippophae rhamnoidesssp. turkestanica) and Autumn Olive (Elaeagnusumbellata) Berries Chapter 17: Traditional Medicinal WinesChapter 18: Quality Assurance and Safety Protection of Traditional Chinese Herbs as Dietary Supplements; Back cover |
| Record Nr. | UNINA-9910800047703321 |
| Boca Raton : , : Taylor & Francis, , 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Functional foods of the East / / edited by John Shi, Chi-Tang Ho, Fereidoon Shahidi
| Functional foods of the East / / edited by John Shi, Chi-Tang Ho, Fereidoon Shahidi |
| Pubbl/distr/stampa | Boca Raton : , : Taylor & Francis, , 2011 |
| Descrizione fisica | 1 online resource (486 p.) |
| Disciplina | 613.2095 |
| Altri autori (Persone) |
ShiJohn
HoChi-Tang <1944-> ShahidiFereidoon <1951-> |
| Collana | Nutraceutical science and technology |
| Soggetto topico |
Functional foods - Arab countries
Functional foods - East Asia Functional foods - India Functional foods - Iran |
| ISBN |
0-429-14185-8
1-4200-7193-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front cover; Contents; Preface; Editors; Contributors; Chapter 1: Yin Yang, Five Phases Theory, and the Application of Traditional Chinese Functional Foods; Chapter 2: Traditional Chinese Functional Foods; Chapter 3: Traditional Indian Functional Foods; Chapter 4: Some Biological Functions of Carotenoids inJapanese Food; Chapter 5: Traditional Chinese Medicated Diets; Chapter 6: Functional Foods and Men's Health; Chapter 7: Therapeutic Potential of Ginseng for the Prevention and Treatment of Neurological Disorders; Chapter 8: Functional Foods from Green Tea
Chapter 9: Polyphenols, Antioxidant Activities, and Beneficial Effects of Black, Oolong, and Puer TeasChapter 10: Sesame for Functional Foods; Chapter 11: Fenugreek-Based Spice; Chapter 12: Soybean as a Special Functional Food Formula for Improving Women's Health; Chapter 13: Southeast Asian Fruits and Their Functionalities; Chapter 14: Health Benefi ts of Kochujang (Korean Red Pepper Paste); Chapter 15: Antioxidant Functional Factors in Nuts; Chapter 16: Functional Foods Basedon Sea Buckthorn (Hippophae rhamnoidesssp. turkestanica) and Autumn Olive (Elaeagnusumbellata) Berries Chapter 17: Traditional Medicinal WinesChapter 18: Quality Assurance and Safety Protection of Traditional Chinese Herbs as Dietary Supplements; Back cover |
| Record Nr. | UNINA-9910827497703321 |
| Boca Raton : , : Taylor & Francis, , 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Measurement of antioxidant activity & capacity : recent trends and applications / / editors, Resat Apak, Esra Capanoglu, Fereidoon Shahidi
| Measurement of antioxidant activity & capacity : recent trends and applications / / editors, Resat Apak, Esra Capanoglu, Fereidoon Shahidi |
| Pubbl/distr/stampa | Newark : , : Wiley, , 2018 |
| Descrizione fisica | 1 online resource (338 pages) |
| Disciplina | 664.07 |
| Collana | Functional Food Science and Technology Series. |
| Soggetto topico |
Food - Analysis
Antioxidants |
| ISBN |
1-119-13537-0
1-119-13536-2 1-119-13538-9 |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910270895903321 |
| Newark : , : Wiley, , 2018 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Nitrite curing of meat [[electronic resource] ] : the N-nitrosamine problem and nitrite alternatives / / by Ronald B. Pegg and Fereidoon Shahidi
| Nitrite curing of meat [[electronic resource] ] : the N-nitrosamine problem and nitrite alternatives / / by Ronald B. Pegg and Fereidoon Shahidi |
| Autore | Pegg Ronald B |
| Pubbl/distr/stampa | Trumbull, Conn., : Food & Nutrition Press, c2000 |
| Descrizione fisica | 1 online resource (280 p.) |
| Disciplina | 664.926 |
| Altri autori (Persone) | ShahidiFereidoon <1951-> |
| Collana | Publications in food science and nutrition |
| Soggetto topico |
Nitrites - Analysis
Nitrosoamines - Analysis Meat - Preservation |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-281-45029-4
9786611450298 0-470-38508-1 0-470-38486-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | NITRITE CURING OF MEAT; CONTENTS; 1 . INTRODUCTION; 2 . HISTORY OF THE CURING PROCESS; 3 . THE COLOR OF MEAT; 4 . OXIDATIVE STABILITY OF MEAT LIPIDS; 5 . FLAVOR OF MEAT; 6 . MEAT MICROBIOLOGY; 7 . THE FATE OF NITRITE; 8 . POTENTIAL HEALTH CONCERNS ABOUT NITRITE; 9 . POSSIBLE SUBSTITUTES FOR NITRITE; GLOSSARY; INDEX |
| Record Nr. | UNINA-9910144383603321 |
Pegg Ronald B
|
||
| Trumbull, Conn., : Food & Nutrition Press, c2000 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Nitrite curing of meat [[electronic resource] ] : the N-nitrosamine problem and nitrite alternatives / / by Ronald B. Pegg and Fereidoon Shahidi
| Nitrite curing of meat [[electronic resource] ] : the N-nitrosamine problem and nitrite alternatives / / by Ronald B. Pegg and Fereidoon Shahidi |
| Autore | Pegg Ronald B |
| Pubbl/distr/stampa | Trumbull, Conn., : Food & Nutrition Press, c2000 |
| Descrizione fisica | 1 online resource (280 p.) |
| Disciplina | 664.926 |
| Altri autori (Persone) | ShahidiFereidoon <1951-> |
| Collana | Publications in food science and nutrition |
| Soggetto topico |
Nitrites - Analysis
Nitrosoamines - Analysis Meat - Preservation |
| ISBN |
1-281-45029-4
9786611450298 0-470-38508-1 0-470-38486-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | NITRITE CURING OF MEAT; CONTENTS; 1 . INTRODUCTION; 2 . HISTORY OF THE CURING PROCESS; 3 . THE COLOR OF MEAT; 4 . OXIDATIVE STABILITY OF MEAT LIPIDS; 5 . FLAVOR OF MEAT; 6 . MEAT MICROBIOLOGY; 7 . THE FATE OF NITRITE; 8 . POTENTIAL HEALTH CONCERNS ABOUT NITRITE; 9 . POSSIBLE SUBSTITUTES FOR NITRITE; GLOSSARY; INDEX |
| Record Nr. | UNISA-996197281003316 |
|
Pegg Ronald B
|
||
| Trumbull, Conn., : Food & Nutrition Press, c2000 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
