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The chemical physics of food [[electronic resource] /] / edited by Peter Belton
| The chemical physics of food [[electronic resource] /] / edited by Peter Belton |
| Pubbl/distr/stampa | Oxford, : Blackwell, 2006 |
| Descrizione fisica | 1 online resource (272 p.) |
| Disciplina |
664
664.0015 |
| Altri autori (Persone) | BeltonP. S |
| Soggetto topico |
Food - Analysis
Food - Composition |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-281-06910-8
9786611069100 0-470-99579-3 1-4051-8152-4 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
The Chemical Physics of Food; Contents; Preface; Contributors; About the Editor; 1 Emulsions; 1.1 Introduction; 1.2 Emulsion structure; 1.2.1 Size; 1.2.2 Concentration; 1.2.3 Surface properties; 1.2.3.1 Modified surfaces; 1.2.3.2 Types of interfacial material; 1.2.4 Interdroplet potentials; 1.3 Emulsion dynamics; 1.3.1 Creaming; 1.3.2 Flocculation; 1.3.3 Coalescence; 1.4 Emulsion functionality; 1.4.1 Rheology; 1.4.2 Chemical reactivity; 1.5 References; 2 Physicochemical Behaviour of Starch in Food Applications; 2.1 Introduction; 2.2 Starch composition and chemical structure
2.2.1 Granular structure2.2.2 Molecular composition; 2.2.2.1 Amylose; 2.2.2.2 Amylopectin; 2.2.2.3 Intermediate materials; 2.2.2.4 Minor components; 2.3 Modifications of starch by hydrothermal treatments and shearing; 2.3.1 Gelatinization, pasting and melting; 2.3.1.1 Structural changes; 2.3.1.2 Mechanisms of gelatinization-melting; 2.3.1.3 Functional properties; 2.3.2 Gelation; 2.3.2.1 Structural changes; 2.3.2.2 Mechanisms; 2.3.2.3 Functional properties; 2.3.3 Glass transition and plasticization by water; 2.3.4 Physical ageing; 2.4 Interactions with other molecules 2.4.1 Hydrocolloids and proteins2.4.2 Sugars; 2.4.3 Amylose complexation with small molecules; 2.4.3.1 Lipids; 2.4.3.2 Alcohols, aroma and flavours; 2.5 Starch as a nutrient; 2.5.1 Classification; 2.5.2 Resistant starch; 2.6 Conclusions; 2.7 References; 3 Water Transport and Dynamics in Food; 3.1 Introduction; 3.2 Statistical thermodynamics and the microscopic water distribution; 3.3 Experimental probes of the microscopic water distribution; 3.4 The water self-diffusion propagator; 3.5 Experimental probes of the water self-diffusion propagator 3.6 Water transport in nonequilibrium microheterogeneous systems3.7 The state of water in nanopores; The colour plate section appears after page 82; 3.8 Experimental probes of water-biopolymer interactions; 3.9 Molecular dynamics simulations of water-biopolymer interactions; 3.10 The dependence of water dynamics on state variables; 3.10.1 Low-water-content systems; 3.10.2 Nonfreezing water; 3.10.3 Diffusion studies of surface water; 3.10.4 Water dynamics under high pressure; 3.11 Conclusion; 3.12 References; 4 Glasses; 4.1 Introduction; 4.2 Glass transitions 4.2.1 Low molecular weight liquids and glasses4.2.2 Biopolymer glasses and plasticization; 4.2.3 Colloidal glasses; 4.3 Glassy state dynamics; 4.4 Structural relaxation in low molecular weight organic liquids and biopolymers; 4.5 Mechanical stability -colloidal systems; 4.6 Chemical stability; 4.6.1 Chemical kinetics and the glassy state in single-phase systems; 4.6.2 Chemical kinetics and the glassy state in multiphase systems; 4.7 Glassy carbohydrates as encapsulation matrices and solvents; 4.7.1 Flavour encapsulation in glassy carbohydrates 4.7.2 Solvent properties of amorphous carbohydrates |
| Record Nr. | UNINA-9910145693503321 |
| Oxford, : Blackwell, 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
The chemical physics of food [[electronic resource] /] / edited by Peter Belton
| The chemical physics of food [[electronic resource] /] / edited by Peter Belton |
| Pubbl/distr/stampa | Oxford, : Blackwell, 2006 |
| Descrizione fisica | 1 online resource (272 p.) |
| Disciplina |
664
664.0015 |
| Altri autori (Persone) | BeltonP. S |
| Soggetto topico |
Food - Analysis
Food - Composition |
| ISBN |
1-281-06910-8
9786611069100 0-470-99579-3 1-4051-8152-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
The Chemical Physics of Food; Contents; Preface; Contributors; About the Editor; 1 Emulsions; 1.1 Introduction; 1.2 Emulsion structure; 1.2.1 Size; 1.2.2 Concentration; 1.2.3 Surface properties; 1.2.3.1 Modified surfaces; 1.2.3.2 Types of interfacial material; 1.2.4 Interdroplet potentials; 1.3 Emulsion dynamics; 1.3.1 Creaming; 1.3.2 Flocculation; 1.3.3 Coalescence; 1.4 Emulsion functionality; 1.4.1 Rheology; 1.4.2 Chemical reactivity; 1.5 References; 2 Physicochemical Behaviour of Starch in Food Applications; 2.1 Introduction; 2.2 Starch composition and chemical structure
2.2.1 Granular structure2.2.2 Molecular composition; 2.2.2.1 Amylose; 2.2.2.2 Amylopectin; 2.2.2.3 Intermediate materials; 2.2.2.4 Minor components; 2.3 Modifications of starch by hydrothermal treatments and shearing; 2.3.1 Gelatinization, pasting and melting; 2.3.1.1 Structural changes; 2.3.1.2 Mechanisms of gelatinization-melting; 2.3.1.3 Functional properties; 2.3.2 Gelation; 2.3.2.1 Structural changes; 2.3.2.2 Mechanisms; 2.3.2.3 Functional properties; 2.3.3 Glass transition and plasticization by water; 2.3.4 Physical ageing; 2.4 Interactions with other molecules 2.4.1 Hydrocolloids and proteins2.4.2 Sugars; 2.4.3 Amylose complexation with small molecules; 2.4.3.1 Lipids; 2.4.3.2 Alcohols, aroma and flavours; 2.5 Starch as a nutrient; 2.5.1 Classification; 2.5.2 Resistant starch; 2.6 Conclusions; 2.7 References; 3 Water Transport and Dynamics in Food; 3.1 Introduction; 3.2 Statistical thermodynamics and the microscopic water distribution; 3.3 Experimental probes of the microscopic water distribution; 3.4 The water self-diffusion propagator; 3.5 Experimental probes of the water self-diffusion propagator 3.6 Water transport in nonequilibrium microheterogeneous systems3.7 The state of water in nanopores; The colour plate section appears after page 82; 3.8 Experimental probes of water-biopolymer interactions; 3.9 Molecular dynamics simulations of water-biopolymer interactions; 3.10 The dependence of water dynamics on state variables; 3.10.1 Low-water-content systems; 3.10.2 Nonfreezing water; 3.10.3 Diffusion studies of surface water; 3.10.4 Water dynamics under high pressure; 3.11 Conclusion; 3.12 References; 4 Glasses; 4.1 Introduction; 4.2 Glass transitions 4.2.1 Low molecular weight liquids and glasses4.2.2 Biopolymer glasses and plasticization; 4.2.3 Colloidal glasses; 4.3 Glassy state dynamics; 4.4 Structural relaxation in low molecular weight organic liquids and biopolymers; 4.5 Mechanical stability -colloidal systems; 4.6 Chemical stability; 4.6.1 Chemical kinetics and the glassy state in single-phase systems; 4.6.2 Chemical kinetics and the glassy state in multiphase systems; 4.7 Glassy carbohydrates as encapsulation matrices and solvents; 4.7.1 Flavour encapsulation in glassy carbohydrates 4.7.2 Solvent properties of amorphous carbohydrates |
| Record Nr. | UNISA-996208269203316 |
| Oxford, : Blackwell, 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
The chemical physics of food [[electronic resource] /] / edited by Peter Belton
| The chemical physics of food [[electronic resource] /] / edited by Peter Belton |
| Pubbl/distr/stampa | Oxford, : Blackwell, 2006 |
| Descrizione fisica | 1 online resource (272 p.) |
| Disciplina |
664
664.0015 |
| Altri autori (Persone) | BeltonP. S |
| Soggetto topico |
Food - Analysis
Food - Composition |
| ISBN |
1-281-06910-8
9786611069100 0-470-99579-3 1-4051-8152-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
The Chemical Physics of Food; Contents; Preface; Contributors; About the Editor; 1 Emulsions; 1.1 Introduction; 1.2 Emulsion structure; 1.2.1 Size; 1.2.2 Concentration; 1.2.3 Surface properties; 1.2.3.1 Modified surfaces; 1.2.3.2 Types of interfacial material; 1.2.4 Interdroplet potentials; 1.3 Emulsion dynamics; 1.3.1 Creaming; 1.3.2 Flocculation; 1.3.3 Coalescence; 1.4 Emulsion functionality; 1.4.1 Rheology; 1.4.2 Chemical reactivity; 1.5 References; 2 Physicochemical Behaviour of Starch in Food Applications; 2.1 Introduction; 2.2 Starch composition and chemical structure
2.2.1 Granular structure2.2.2 Molecular composition; 2.2.2.1 Amylose; 2.2.2.2 Amylopectin; 2.2.2.3 Intermediate materials; 2.2.2.4 Minor components; 2.3 Modifications of starch by hydrothermal treatments and shearing; 2.3.1 Gelatinization, pasting and melting; 2.3.1.1 Structural changes; 2.3.1.2 Mechanisms of gelatinization-melting; 2.3.1.3 Functional properties; 2.3.2 Gelation; 2.3.2.1 Structural changes; 2.3.2.2 Mechanisms; 2.3.2.3 Functional properties; 2.3.3 Glass transition and plasticization by water; 2.3.4 Physical ageing; 2.4 Interactions with other molecules 2.4.1 Hydrocolloids and proteins2.4.2 Sugars; 2.4.3 Amylose complexation with small molecules; 2.4.3.1 Lipids; 2.4.3.2 Alcohols, aroma and flavours; 2.5 Starch as a nutrient; 2.5.1 Classification; 2.5.2 Resistant starch; 2.6 Conclusions; 2.7 References; 3 Water Transport and Dynamics in Food; 3.1 Introduction; 3.2 Statistical thermodynamics and the microscopic water distribution; 3.3 Experimental probes of the microscopic water distribution; 3.4 The water self-diffusion propagator; 3.5 Experimental probes of the water self-diffusion propagator 3.6 Water transport in nonequilibrium microheterogeneous systems3.7 The state of water in nanopores; The colour plate section appears after page 82; 3.8 Experimental probes of water-biopolymer interactions; 3.9 Molecular dynamics simulations of water-biopolymer interactions; 3.10 The dependence of water dynamics on state variables; 3.10.1 Low-water-content systems; 3.10.2 Nonfreezing water; 3.10.3 Diffusion studies of surface water; 3.10.4 Water dynamics under high pressure; 3.11 Conclusion; 3.12 References; 4 Glasses; 4.1 Introduction; 4.2 Glass transitions 4.2.1 Low molecular weight liquids and glasses4.2.2 Biopolymer glasses and plasticization; 4.2.3 Colloidal glasses; 4.3 Glassy state dynamics; 4.4 Structural relaxation in low molecular weight organic liquids and biopolymers; 4.5 Mechanical stability -colloidal systems; 4.6 Chemical stability; 4.6.1 Chemical kinetics and the glassy state in single-phase systems; 4.6.2 Chemical kinetics and the glassy state in multiphase systems; 4.7 Glassy carbohydrates as encapsulation matrices and solvents; 4.7.1 Flavour encapsulation in glassy carbohydrates 4.7.2 Solvent properties of amorphous carbohydrates |
| Record Nr. | UNINA-9910830093203321 |
| Oxford, : Blackwell, 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
The chemical physics of food [[electronic resource] /] / edited by Peter Belton
| The chemical physics of food [[electronic resource] /] / edited by Peter Belton |
| Pubbl/distr/stampa | Oxford, : Blackwell, 2006 |
| Descrizione fisica | 1 online resource (272 p.) |
| Disciplina |
664
664.0015 |
| Altri autori (Persone) | BeltonP. S |
| Soggetto topico |
Food - Analysis
Food - Composition |
| ISBN |
1-281-06910-8
9786611069100 0-470-99579-3 1-4051-8152-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
The Chemical Physics of Food; Contents; Preface; Contributors; About the Editor; 1 Emulsions; 1.1 Introduction; 1.2 Emulsion structure; 1.2.1 Size; 1.2.2 Concentration; 1.2.3 Surface properties; 1.2.3.1 Modified surfaces; 1.2.3.2 Types of interfacial material; 1.2.4 Interdroplet potentials; 1.3 Emulsion dynamics; 1.3.1 Creaming; 1.3.2 Flocculation; 1.3.3 Coalescence; 1.4 Emulsion functionality; 1.4.1 Rheology; 1.4.2 Chemical reactivity; 1.5 References; 2 Physicochemical Behaviour of Starch in Food Applications; 2.1 Introduction; 2.2 Starch composition and chemical structure
2.2.1 Granular structure2.2.2 Molecular composition; 2.2.2.1 Amylose; 2.2.2.2 Amylopectin; 2.2.2.3 Intermediate materials; 2.2.2.4 Minor components; 2.3 Modifications of starch by hydrothermal treatments and shearing; 2.3.1 Gelatinization, pasting and melting; 2.3.1.1 Structural changes; 2.3.1.2 Mechanisms of gelatinization-melting; 2.3.1.3 Functional properties; 2.3.2 Gelation; 2.3.2.1 Structural changes; 2.3.2.2 Mechanisms; 2.3.2.3 Functional properties; 2.3.3 Glass transition and plasticization by water; 2.3.4 Physical ageing; 2.4 Interactions with other molecules 2.4.1 Hydrocolloids and proteins2.4.2 Sugars; 2.4.3 Amylose complexation with small molecules; 2.4.3.1 Lipids; 2.4.3.2 Alcohols, aroma and flavours; 2.5 Starch as a nutrient; 2.5.1 Classification; 2.5.2 Resistant starch; 2.6 Conclusions; 2.7 References; 3 Water Transport and Dynamics in Food; 3.1 Introduction; 3.2 Statistical thermodynamics and the microscopic water distribution; 3.3 Experimental probes of the microscopic water distribution; 3.4 The water self-diffusion propagator; 3.5 Experimental probes of the water self-diffusion propagator 3.6 Water transport in nonequilibrium microheterogeneous systems3.7 The state of water in nanopores; The colour plate section appears after page 82; 3.8 Experimental probes of water-biopolymer interactions; 3.9 Molecular dynamics simulations of water-biopolymer interactions; 3.10 The dependence of water dynamics on state variables; 3.10.1 Low-water-content systems; 3.10.2 Nonfreezing water; 3.10.3 Diffusion studies of surface water; 3.10.4 Water dynamics under high pressure; 3.11 Conclusion; 3.12 References; 4 Glasses; 4.1 Introduction; 4.2 Glass transitions 4.2.1 Low molecular weight liquids and glasses4.2.2 Biopolymer glasses and plasticization; 4.2.3 Colloidal glasses; 4.3 Glassy state dynamics; 4.4 Structural relaxation in low molecular weight organic liquids and biopolymers; 4.5 Mechanical stability -colloidal systems; 4.6 Chemical stability; 4.6.1 Chemical kinetics and the glassy state in single-phase systems; 4.6.2 Chemical kinetics and the glassy state in multiphase systems; 4.7 Glassy carbohydrates as encapsulation matrices and solvents; 4.7.1 Flavour encapsulation in glassy carbohydrates 4.7.2 Solvent properties of amorphous carbohydrates |
| Record Nr. | UNINA-9910840649803321 |
| Oxford, : Blackwell, 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Chemical profiles of selected Jordanian foods / / Moawiya A. Haddad [and three others]
| Chemical profiles of selected Jordanian foods / / Moawiya A. Haddad [and three others] |
| Autore | Haddad Moawiya A. |
| Pubbl/distr/stampa | Cham, Switzerland : , : Springer, , [2021] |
| Descrizione fisica | 1 online resource (65 pages) : illustrations (chiefly color) |
| Disciplina | 664 |
| Collana | SpringerBriefs in Molecular Science., Chemistry of Foods |
| Soggetto topico |
Food - Composition
Food - Analysis Food - Jordan |
| ISBN |
9783030798192
3-030-79820-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Intro -- Contents -- 1 Traditional Foods in Jordan. From Meat Products to Dairy Foods -- Abstract -- 1.1 Middle East and Traditional Food Products -- 1.2 The Jordan Food Processing Sector. An Introduction -- 1.3 An Introduction to the Sector of Milk-Based Foods and Beverages in Jordan. Between Tradition and Innovation -- 1.4 The Traditional Meat Sector in Jordan -- 1.5 The Market of Traditional Vegetable Preparations in Jordan -- References -- 2 Shaneenah, a Fermented Dairy Drink. Chemical Features -- Abstract -- 2.1 Milk-Based Products in the Middle East. Tradition and Innovation -- 2.2 Identification and Chemical Profiles of Shaneenah -- References -- 3 Rice and Lentils in Jordan. Chemical Profiles of Mujaddara -- Abstract -- 3.1 Rice-Based Dishes in the Middle East -- 3.2 Middle Eastern Dishes. Chemical Profiles of Mujaddara -- References -- 4 Chemical and Safety Evaluation of Kebab, Including the Jordan Version -- Abstract -- 4.1 Meat Preparations in the Middle East. Reasons for Global Success -- 4.2 Kebab in the Middle East and Everywhere. Chemical Profiles -- References -- 5 Jordanian Soft Cheeses. Kunafeh and Other Products -- Abstract -- 5.1 Milk and Dairy Foods in the Middle East -- 5.2 Kunafeh, Preparation and Chemistry. Nutritional Profiles -- References -- 6 A Jordanian Milk Pudding: Muhallabyyah -- Abstract -- 6.1 Vegetables in the Middle East. Foods and Ingredients -- 6.2 Chemical Profiles of Muhallabyyah -- References. |
| Record Nr. | UNINA-9910495184103321 |
Haddad Moawiya A.
|
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| Cham, Switzerland : , : Springer, , [2021] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Chemistry and Hygiene of Food Gases [[electronic resource] /] / by Pasqualina Laganà, Giovanni Campanella, Paolo Patanè, Maria Assunta Cava, Salvatore Parisi, Maria Elsa Gambuzza, Santi Delia, Maria Anna Coniglio
| Chemistry and Hygiene of Food Gases [[electronic resource] /] / by Pasqualina Laganà, Giovanni Campanella, Paolo Patanè, Maria Assunta Cava, Salvatore Parisi, Maria Elsa Gambuzza, Santi Delia, Maria Anna Coniglio |
| Autore | Laganà Pasqualina |
| Edizione | [1st ed. 2019.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2019 |
| Descrizione fisica | 1 online resource (54 pages) |
| Disciplina | 664 |
| Collana | Chemistry of Foods |
| Soggetto topico |
Food—Biotechnology
Public health Nutrition Law—Europe Food Science Public Health Nutrition European Law |
| ISBN | 3-030-35228-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Food Gases: Classification and Allowed Uses -- Food Gases in the European Union: The Legislation -- Food Gases in the Industry: Chemical and Physical Features -- Safety Evaluation and Assessment of Gases for Food Applications. |
| Record Nr. | UNINA-9910357822603321 |
|
Laganà Pasqualina
|
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| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2019 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Chemistry of Maillard Reactions in Processed Foods [[electronic resource] /] / by Salvatore Parisi, Weihui Luo
| Chemistry of Maillard Reactions in Processed Foods [[electronic resource] /] / by Salvatore Parisi, Weihui Luo |
| Autore | Parisi Salvatore |
| Edizione | [1st ed. 2018.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2018 |
| Descrizione fisica | 1 online resource (VI, 59 p. 10 illus., 8 illus. in color.) |
| Disciplina |
641.3
664 |
| Collana | Chemistry of Foods |
| Soggetto topico |
Food—Biotechnology
Carbohydrates Nutrition Food Science Carbohydrate Chemistry Nutrition |
| ISBN | 3-319-95463-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | The Importance of Maillard Reaction in Processed Foods -- Maillard Reaction in Processed Foods: Reaction Mechanisms -- Maillard Reaction and Processed Foods: Main Chemical Products. |
| Record Nr. | UNINA-9910298599903321 |
|
Parisi Salvatore
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| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2018 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Chemoselective Nucleophilic α-Amination of Amides / Miran Lemmerer ; With a Foreword by Univ. Prof. Dr. Nuno Maulide
| Chemoselective Nucleophilic α-Amination of Amides / Miran Lemmerer ; With a Foreword by Univ. Prof. Dr. Nuno Maulide |
| Autore | Lemmerer, Miran |
| Pubbl/distr/stampa | Wiesbaden, : Springer, 2020 |
| Descrizione fisica | XII, 60 p. : ill. ; 24 cm |
| Disciplina |
540(Chimica generale)
547(Chimica organica) 546(Chimica inorganica) 541(Chimica fisica) 664(Tecnologia alimentare. Chimica degli alimenti) 641.3(Alimenti) |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNICAMPANIA-VAN0243804 |
|
Lemmerer, Miran
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| Wiesbaden, : Springer, 2020 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Vanvitelli | ||
| ||
Chimica degli alimenti / Roberto Biffoli
| Chimica degli alimenti / Roberto Biffoli |
| Autore | Biffoli, Roberto |
| Pubbl/distr/stampa | Firenze : USES, 1984 |
| Descrizione fisica | IX, 352 p. ; 24 cm |
| Disciplina | 664 |
| ISBN | 88-03-00156-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNINA-990009632570403321 |
|
Biffoli, Roberto
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| Firenze : USES, 1984 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Chimica degli alimenti : nutrienti, alimenti di origine vegetale, alimenti di origine animale, integratori alimentari, bevande, sostanze indesiderabili / Paolo Cabras, Aldo Martelli
| Chimica degli alimenti : nutrienti, alimenti di origine vegetale, alimenti di origine animale, integratori alimentari, bevande, sostanze indesiderabili / Paolo Cabras, Aldo Martelli |
| Autore | Cabras, Paolo |
| Pubbl/distr/stampa | Padova : Piccin, [2004] |
| Descrizione fisica | XIX, 731 p. : ill. ; 27 cm. |
| Disciplina |
612.3(Nutrizione umana)
664(Tecnologia alimentare. Chimica degli alimenti) |
| Altri autori (Persone) | Martelli, Aldo |
| ISBN | 88-299-1696-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNICAMPANIA-SUN0069396 |
|
Cabras, Paolo
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| Padova : Piccin, [2004] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Vanvitelli | ||
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