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Food flavour technology [[electronic resource] /] / edited by Andrew J. Taylor and Robert S.T. Linforth
| Food flavour technology [[electronic resource] /] / edited by Andrew J. Taylor and Robert S.T. Linforth |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Ames, IA, : Blackwell, 2010 |
| Descrizione fisica | 1 online resource (378 p.) |
| Disciplina |
664.07
664.5 |
| Altri autori (Persone) |
TaylorA. J <1951-> (Andrew John)
LinforthRobert S. T |
| Soggetto topico |
Flavor
Flavoring essences Flavor - Analysis |
| ISBN |
1-282-47219-4
9786612472190 1-61344-882-1 1-4443-1777-6 1-4443-1778-4 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Food Flavour Technology; Contents; List of contributors; Preface; 1 Creating and formulating flavours; 1.1 Introduction; 1.1.1 A little history; 1.2 Interpreting analyses; 1.3 Flavour characteristics; 1.3.1 Primary characters; 1.3.2 Secondary characteristics; 1.3.3 Taste effects; 1.3.4 Complexity; 1.3.5 Flavour balance; 1.3.6 Unfinished work; 1.4 Applications; 1.4.1 Ingredient factors; 1.4.2 Processing factors; 1.4.3 Storage factors; 1.4.4 Consumption factors; 1.5 Flavour forms; 1.5.1 Water-soluble liquid flavours; 1.5.2 Clear water-soluble liquid flavours; 1.5.3 Oil-soluble liquid flavours
1.5.4 Emulsion-based flavours1.5.5 Dispersed flavours; 1.5.6 Spray-dried flavours; 1.6 Production issues; 1.7 Regulatory affairs; 1.8 A typical flavour; 1.9 Commercial considerations; 1.9.1 International tastes; 1.9.2 Abstract flavours; 1.9.3 Matching; 1.9.4 Customers; 1.10 Summary; References; 2 Flavour legislation; 2.1 Introduction; 2.2 Methods of legislation; 2.3 Legislation in the United States; 2.4 International situation: JECFA; 2.5 Council of Europe; 2.6 European community; 2.6.1 Background - national to EU legislation; 2.6.2 The 1988 Council Directive 2.6.3 Smoke flavourings 2003 Directive2.6.4 Developments 2008 onwards; 2.7 Current EU Situation and the future; References; 3 Basic chemistry and process conditions for reaction flavours with particular focus on Maillard-type reactions; 3.1 Introduction; 3.2 General aspects of the Maillard reaction cascade; 3.2.1 Intermediates as flavour precursors; 3.2.2 Carbohydrate fragmentation; 3.2.3 Strecker degradation; 3.2.4 Interactions with lipids; 3.3 Important aroma compounds derived from Maillard reaction in food and process flavours; 3.3.1 Character-impact compounds of thermally treated foods 3.3.2 Character-impact compounds of process flavours3.4 Preparation of process flavours; 3.4.1 General aspects; 3.4.2 Factors influencing flavour formation; 3.4.3 Savoury process flavours; 3.4.4 Sweet process flavours; 3.5 Outlook; References; 4 Biotechnological flavour generation; 4.1 Introduction; 4.2 Natural flavours: market situation and driving forces; 4.3 Advantages of biocatalysis; 4.4 Micro-organisms; 4.4.1 Biotransformation and bioconversion of monoterpenes; 4.4.2 Bioconversion of C13-norisoprenoids and sesquiterpenes; 4.4.3 Generation of oxygen heterocycles 4.4.4 Generation of vanillin, benzaldehyde and benzoic compounds4.4.5 Generation of miscellaneous compounds; 4.5 Enzyme technology; 4.5.1 Liberation of volatiles from bound precursors; 4.5.2 Biotransformations; 4.5.3 Kinetic resolution of racemates; 4.6 Plant catalysts; 4.6.1 Plant cell, tissue and organ cultures; 4.6.2 Callus and suspension cultures; 4.6.3 Organ cultures; 4.6.4 Plant cell biotransformations; 4.7 Flavours through genetic engineering; 4.7.1 Genetically modified micro-organisms; 4.7.2 Isolated enzymes from genetically modified micro-organisms; 4.7.3 Plant rDNA techniques 4.8 Advances in bioprocessing |
| Record Nr. | UNINA-9910830778803321 |
| Ames, IA, : Blackwell, 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food flavour technology [[electronic resource] /] / edited by Andrew J. Taylor and Robert S.T. Linforth
| Food flavour technology [[electronic resource] /] / edited by Andrew J. Taylor and Robert S.T. Linforth |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Ames, IA, : Blackwell, 2010 |
| Descrizione fisica | 1 online resource (378 p.) |
| Disciplina |
664.07
664.5 |
| Altri autori (Persone) |
TaylorA. J <1951-> (Andrew John)
LinforthRobert S. T |
| Soggetto topico |
Flavor
Flavoring essences Flavor - Analysis |
| ISBN |
1-282-47219-4
9786612472190 1-61344-882-1 1-4443-1777-6 1-4443-1778-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Food Flavour Technology; Contents; List of contributors; Preface; 1 Creating and formulating flavours; 1.1 Introduction; 1.1.1 A little history; 1.2 Interpreting analyses; 1.3 Flavour characteristics; 1.3.1 Primary characters; 1.3.2 Secondary characteristics; 1.3.3 Taste effects; 1.3.4 Complexity; 1.3.5 Flavour balance; 1.3.6 Unfinished work; 1.4 Applications; 1.4.1 Ingredient factors; 1.4.2 Processing factors; 1.4.3 Storage factors; 1.4.4 Consumption factors; 1.5 Flavour forms; 1.5.1 Water-soluble liquid flavours; 1.5.2 Clear water-soluble liquid flavours; 1.5.3 Oil-soluble liquid flavours
1.5.4 Emulsion-based flavours1.5.5 Dispersed flavours; 1.5.6 Spray-dried flavours; 1.6 Production issues; 1.7 Regulatory affairs; 1.8 A typical flavour; 1.9 Commercial considerations; 1.9.1 International tastes; 1.9.2 Abstract flavours; 1.9.3 Matching; 1.9.4 Customers; 1.10 Summary; References; 2 Flavour legislation; 2.1 Introduction; 2.2 Methods of legislation; 2.3 Legislation in the United States; 2.4 International situation: JECFA; 2.5 Council of Europe; 2.6 European community; 2.6.1 Background - national to EU legislation; 2.6.2 The 1988 Council Directive 2.6.3 Smoke flavourings 2003 Directive2.6.4 Developments 2008 onwards; 2.7 Current EU Situation and the future; References; 3 Basic chemistry and process conditions for reaction flavours with particular focus on Maillard-type reactions; 3.1 Introduction; 3.2 General aspects of the Maillard reaction cascade; 3.2.1 Intermediates as flavour precursors; 3.2.2 Carbohydrate fragmentation; 3.2.3 Strecker degradation; 3.2.4 Interactions with lipids; 3.3 Important aroma compounds derived from Maillard reaction in food and process flavours; 3.3.1 Character-impact compounds of thermally treated foods 3.3.2 Character-impact compounds of process flavours3.4 Preparation of process flavours; 3.4.1 General aspects; 3.4.2 Factors influencing flavour formation; 3.4.3 Savoury process flavours; 3.4.4 Sweet process flavours; 3.5 Outlook; References; 4 Biotechnological flavour generation; 4.1 Introduction; 4.2 Natural flavours: market situation and driving forces; 4.3 Advantages of biocatalysis; 4.4 Micro-organisms; 4.4.1 Biotransformation and bioconversion of monoterpenes; 4.4.2 Bioconversion of C13-norisoprenoids and sesquiterpenes; 4.4.3 Generation of oxygen heterocycles 4.4.4 Generation of vanillin, benzaldehyde and benzoic compounds4.4.5 Generation of miscellaneous compounds; 4.5 Enzyme technology; 4.5.1 Liberation of volatiles from bound precursors; 4.5.2 Biotransformations; 4.5.3 Kinetic resolution of racemates; 4.6 Plant catalysts; 4.6.1 Plant cell, tissue and organ cultures; 4.6.2 Callus and suspension cultures; 4.6.3 Organ cultures; 4.6.4 Plant cell biotransformations; 4.7 Flavours through genetic engineering; 4.7.1 Genetically modified micro-organisms; 4.7.2 Isolated enzymes from genetically modified micro-organisms; 4.7.3 Plant rDNA techniques 4.8 Advances in bioprocessing |
| Record Nr. | UNINA-9910841193703321 |
| Ames, IA, : Blackwell, 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Eine Geschichte mit Geschmack : Die Natur synthetischer Aromastoffe im 20. Jahrhundert am Beispiel Vanillin / / Paulina S. Gennermann
| Eine Geschichte mit Geschmack : Die Natur synthetischer Aromastoffe im 20. Jahrhundert am Beispiel Vanillin / / Paulina S. Gennermann |
| Autore | Gennermann Paulina S. |
| Pubbl/distr/stampa | München ; ; Wien : , : De Gruyter Oldenbourg, , [2023] |
| Descrizione fisica | 1 online resource (VIII, 264 p.) |
| Disciplina | 664.5 |
| Soggetto topico | Flavoring essences |
| Soggetto non controllato |
Germany
chemical industry flavorings twentieth century |
| ISBN | 3-11-119029-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ger |
| Record Nr. | UNISA-996524972403316 |
Gennermann Paulina S.
|
||
| München ; ; Wien : , : De Gruyter Oldenbourg, , [2023] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Eine Geschichte mit Geschmack : Die Natur synthetischer Aromastoffe im 20. Jahrhundert am Beispiel Vanillin / / Paulina S. Gennermann
| Eine Geschichte mit Geschmack : Die Natur synthetischer Aromastoffe im 20. Jahrhundert am Beispiel Vanillin / / Paulina S. Gennermann |
| Autore | Gennermann Paulina S. |
| Pubbl/distr/stampa | München ; ; Wien : , : De Gruyter Oldenbourg, , [2023] |
| Descrizione fisica | 1 online resource (VIII, 264 p.) |
| Disciplina | 664.5 |
| Soggetto topico | Flavoring essences |
| Soggetto non controllato |
Germany
chemical industry flavorings twentieth century |
| ISBN | 3-11-119029-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ger |
| Record Nr. | UNINA-9910774710803321 |
|
Gennermann Paulina S.
|
||
| München ; ; Wien : , : De Gruyter Oldenbourg, , [2023] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of fruit and vegetable flavors / edited by Y.H. Hui
| Handbook of fruit and vegetable flavors / edited by Y.H. Hui |
| Autore | Hui, Yiu M. |
| Pubbl/distr/stampa | Hoboken : Wiley, c2010 |
| Descrizione fisica | XX, 1095 p. ; 26 cm |
| Disciplina | 664.5 |
| Soggetto non controllato | Aromi |
| ISBN | 978-0-470-22721-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-990009444950403321 |
|
Hui, Yiu M.
|
||
| Hoboken : Wiley, c2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Industrial chocolate manufacture and use [[electronic resource] /] / edited by Stephen T. Beckett
| Industrial chocolate manufacture and use [[electronic resource] /] / edited by Stephen T. Beckett |
| Edizione | [4th ed.] |
| Pubbl/distr/stampa | Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009 |
| Descrizione fisica | 1 online resource (735 p.) |
| Disciplina |
664.5
664/.5 |
| Altri autori (Persone) | BeckettS. T |
| Soggetto topico |
Chocolate
Cocoa |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-282-03454-5
9786612034541 1-4443-0158-6 1-4443-0159-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
INDUSTRIAL CHOCOLATE MANUFACTURE AND USE; PREFACE; CONTRIBUTORS; Chapter 1 TRADITIONAL CHOCOLATE MAKING S.T. Beckett; Chapter 2 COCOA BEANS: FROM TREE TO FACTORY M.S. Fowler; Chapter 3 SUGAR AND BULK SWEETENERS Ch. Krüger; Chapter 4 INGREDIENTS FROM MILKS.J. Haylock and T.M. Dodds; Chapter 5 CHOCOLATE CRUMBM.A. Wells; Chapter 6 PRODUCTION AND QUALITY STANDARDS OF COCOA MASS, COCOA BUTTER AND COCOA POWDER H.J. Kamphuis; Chapter 7 PARTICLE SIZE REDUCTIONG.R. Ziegler and R. Hogg; Chapter 8 FLAVOUR DEVELOPMENT INCOCOA AND CHOCOLATEG. Ziegleder; Chapter 9 CONCHINGS.T. Beckett
Chapter 10 CHOCOLATE FLOW PROPERTIESS.T. BeckettChapter 11 BULK CHOCOLATE HANDLINGJ.H. Walker; Chapter 12 CHOCOLATE TEMPERG. Talbot; Chapter 13 TEMPERINGE.J. Windhab; Chapter 14 MOULDING, ENROBINGAND COOLING CHOCOLATEPRODUCTSM.P. Gray; Chapter 15 COLD FORMINGTECHNOLOGIESJ.H. Walker and S.T. Beckett; Chapter 16 CHOCOLATE PANNINGM. Aebi; 16.1 Introduction; 16.2 Panning methods; 16.3 The process of chocolate panning; 16.4 Packaging and storage; 16.5 The panning department; Summary; References; Chapter 17 NON-CONVENTIONALMACHINES AND PROCESSESS.T. Beckett; Chapter 18 CHOCOLATE REWORKE. Minson Chapter 19 VEGETABLE FATSG. TalbotChapter 20 RECIPESE.G. Wohlmuth; Chapter 21 PROJECT MANAGEMENT ANDPROCESS CONTROLU. Löser; Chapter 22 INSTRUMENTATIONU. Löser; Chapter 23 FOOD SAFETY IN CHOCOLATEMANUFACTURE ANDPROCESSINGF. Burndred; Chapter 24 PACKAGINGC.E. Jones; Chapter 25 LEGAL ASPECTS OF CHOCOLATEMANUFACTUREA. Martinez-Inchausti; Chapter 26 INTELLECTUAL PROPERTY; PROTECTING PRODUCTSAND PROCESSESP.J. Couzens; Chapter 27 NUTRITION AND HEALTHASPECTS OF CHOCOLATEJ.P. Lambert; Chapter 28 CHOCOLATE MARKETINGAND OTHER ASPECTS OF THECONFECTIONERY INDUSTRYWORLDWIDEM.J. Webber * Chapter 29 FUTURE TRENDSS.T. BeckettGLOSSARY; USEFUL PHYSICAL CONSTANTS; INDEX; Colour plates appear between pages 368 and 369 |
| Record Nr. | UNINA-9910145827403321 |
| Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Industrial chocolate manufacture and use [[electronic resource] /] / edited by Stephen T. Beckett
| Industrial chocolate manufacture and use [[electronic resource] /] / edited by Stephen T. Beckett |
| Edizione | [4th ed.] |
| Pubbl/distr/stampa | Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009 |
| Descrizione fisica | 1 online resource (735 p.) |
| Disciplina |
664.5
664/.5 |
| Altri autori (Persone) | BeckettS. T |
| Soggetto topico |
Chocolate
Cocoa |
| ISBN |
1-282-03454-5
9786612034541 1-4443-0158-6 1-4443-0159-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
INDUSTRIAL CHOCOLATE MANUFACTURE AND USE; PREFACE; CONTRIBUTORS; Chapter 1 TRADITIONAL CHOCOLATE MAKING S.T. Beckett; Chapter 2 COCOA BEANS: FROM TREE TO FACTORY M.S. Fowler; Chapter 3 SUGAR AND BULK SWEETENERS Ch. Krüger; Chapter 4 INGREDIENTS FROM MILKS.J. Haylock and T.M. Dodds; Chapter 5 CHOCOLATE CRUMBM.A. Wells; Chapter 6 PRODUCTION AND QUALITY STANDARDS OF COCOA MASS, COCOA BUTTER AND COCOA POWDER H.J. Kamphuis; Chapter 7 PARTICLE SIZE REDUCTIONG.R. Ziegler and R. Hogg; Chapter 8 FLAVOUR DEVELOPMENT INCOCOA AND CHOCOLATEG. Ziegleder; Chapter 9 CONCHINGS.T. Beckett
Chapter 10 CHOCOLATE FLOW PROPERTIESS.T. BeckettChapter 11 BULK CHOCOLATE HANDLINGJ.H. Walker; Chapter 12 CHOCOLATE TEMPERG. Talbot; Chapter 13 TEMPERINGE.J. Windhab; Chapter 14 MOULDING, ENROBINGAND COOLING CHOCOLATEPRODUCTSM.P. Gray; Chapter 15 COLD FORMINGTECHNOLOGIESJ.H. Walker and S.T. Beckett; Chapter 16 CHOCOLATE PANNINGM. Aebi; 16.1 Introduction; 16.2 Panning methods; 16.3 The process of chocolate panning; 16.4 Packaging and storage; 16.5 The panning department; Summary; References; Chapter 17 NON-CONVENTIONALMACHINES AND PROCESSESS.T. Beckett; Chapter 18 CHOCOLATE REWORKE. Minson Chapter 19 VEGETABLE FATSG. TalbotChapter 20 RECIPESE.G. Wohlmuth; Chapter 21 PROJECT MANAGEMENT ANDPROCESS CONTROLU. Löser; Chapter 22 INSTRUMENTATIONU. Löser; Chapter 23 FOOD SAFETY IN CHOCOLATEMANUFACTURE ANDPROCESSINGF. Burndred; Chapter 24 PACKAGINGC.E. Jones; Chapter 25 LEGAL ASPECTS OF CHOCOLATEMANUFACTUREA. Martinez-Inchausti; Chapter 26 INTELLECTUAL PROPERTY; PROTECTING PRODUCTSAND PROCESSESP.J. Couzens; Chapter 27 NUTRITION AND HEALTHASPECTS OF CHOCOLATEJ.P. Lambert; Chapter 28 CHOCOLATE MARKETINGAND OTHER ASPECTS OF THECONFECTIONERY INDUSTRYWORLDWIDEM.J. Webber * Chapter 29 FUTURE TRENDSS.T. BeckettGLOSSARY; USEFUL PHYSICAL CONSTANTS; INDEX; Colour plates appear between pages 368 and 369 |
| Record Nr. | UNINA-9910830853803321 |
| Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Industrial chocolate manufacture and use [[electronic resource] /] / edited by Stephen T. Beckett
| Industrial chocolate manufacture and use [[electronic resource] /] / edited by Stephen T. Beckett |
| Edizione | [4th ed.] |
| Pubbl/distr/stampa | Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009 |
| Descrizione fisica | 1 online resource (735 p.) |
| Disciplina |
664.5
664/.5 |
| Altri autori (Persone) | BeckettS. T |
| Soggetto topico |
Chocolate
Cocoa |
| ISBN |
1-282-03454-5
9786612034541 1-4443-0158-6 1-4443-0159-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
INDUSTRIAL CHOCOLATE MANUFACTURE AND USE; PREFACE; CONTRIBUTORS; Chapter 1 TRADITIONAL CHOCOLATE MAKING S.T. Beckett; Chapter 2 COCOA BEANS: FROM TREE TO FACTORY M.S. Fowler; Chapter 3 SUGAR AND BULK SWEETENERS Ch. Krüger; Chapter 4 INGREDIENTS FROM MILKS.J. Haylock and T.M. Dodds; Chapter 5 CHOCOLATE CRUMBM.A. Wells; Chapter 6 PRODUCTION AND QUALITY STANDARDS OF COCOA MASS, COCOA BUTTER AND COCOA POWDER H.J. Kamphuis; Chapter 7 PARTICLE SIZE REDUCTIONG.R. Ziegler and R. Hogg; Chapter 8 FLAVOUR DEVELOPMENT INCOCOA AND CHOCOLATEG. Ziegleder; Chapter 9 CONCHINGS.T. Beckett
Chapter 10 CHOCOLATE FLOW PROPERTIESS.T. BeckettChapter 11 BULK CHOCOLATE HANDLINGJ.H. Walker; Chapter 12 CHOCOLATE TEMPERG. Talbot; Chapter 13 TEMPERINGE.J. Windhab; Chapter 14 MOULDING, ENROBINGAND COOLING CHOCOLATEPRODUCTSM.P. Gray; Chapter 15 COLD FORMINGTECHNOLOGIESJ.H. Walker and S.T. Beckett; Chapter 16 CHOCOLATE PANNINGM. Aebi; 16.1 Introduction; 16.2 Panning methods; 16.3 The process of chocolate panning; 16.4 Packaging and storage; 16.5 The panning department; Summary; References; Chapter 17 NON-CONVENTIONALMACHINES AND PROCESSESS.T. Beckett; Chapter 18 CHOCOLATE REWORKE. Minson Chapter 19 VEGETABLE FATSG. TalbotChapter 20 RECIPESE.G. Wohlmuth; Chapter 21 PROJECT MANAGEMENT ANDPROCESS CONTROLU. Löser; Chapter 22 INSTRUMENTATIONU. Löser; Chapter 23 FOOD SAFETY IN CHOCOLATEMANUFACTURE ANDPROCESSINGF. Burndred; Chapter 24 PACKAGINGC.E. Jones; Chapter 25 LEGAL ASPECTS OF CHOCOLATEMANUFACTUREA. Martinez-Inchausti; Chapter 26 INTELLECTUAL PROPERTY; PROTECTING PRODUCTSAND PROCESSESP.J. Couzens; Chapter 27 NUTRITION AND HEALTHASPECTS OF CHOCOLATEJ.P. Lambert; Chapter 28 CHOCOLATE MARKETINGAND OTHER ASPECTS OF THECONFECTIONERY INDUSTRYWORLDWIDEM.J. Webber * Chapter 29 FUTURE TRENDSS.T. BeckettGLOSSARY; USEFUL PHYSICAL CONSTANTS; INDEX; Colour plates appear between pages 368 and 369 |
| Record Nr. | UNINA-9910841210503321 |
| Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
L'organizzazione scientifica del lavoro nella grande industria alimentare
| L'organizzazione scientifica del lavoro nella grande industria alimentare |
| Autore | Spagnoli, Mario |
| Pubbl/distr/stampa | Roma, : ENIOS, 1929 |
| Descrizione fisica | 100 p., [8] c. di tav. ripieg. : ill. ; 22 cm |
| Disciplina | 664.5 |
| Collana | Biblioteca dell'Ente nazionale italiano per l'organizzazione scientifica del lavoro |
| Soggetto non controllato | Cioccolata - Industria - Perugia |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNINA-990002595340403321 |
|
Spagnoli, Mario
|
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| Roma, : ENIOS, 1929 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Les arômes alimentaires / coordonnateurs Hubert Richard, Jean-Louis Multon
| Les arômes alimentaires / coordonnateurs Hubert Richard, Jean-Louis Multon |
| Pubbl/distr/stampa | Paris : Lavoisier, 1992 |
| Descrizione fisica | 438 p. ; 25 cm |
| Disciplina | 664.5 |
| Collana | Collection sciences & techniques agro-alimentaires |
| Soggetto non controllato | Aromi |
| ISBN | 2-85206-613-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | fre |
| Record Nr. | UNINA-990001792760403321 |
| Paris : Lavoisier, 1992 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
