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Analytical methods for food and dairy powders [[electronic resource] /] / Pierre Schuck, Anne Dolivet, and Romain Jeantet
| Analytical methods for food and dairy powders [[electronic resource] /] / Pierre Schuck, Anne Dolivet, and Romain Jeantet |
| Autore | Schuck Pierre |
| Pubbl/distr/stampa | Chichester, West Sussex, : Wiley, 2012 |
| Descrizione fisica | 1 online resource (254 pages) |
| Disciplina | 664/.07 |
| Altri autori (Persone) |
DolivetAnne
JeantetRomain |
| Soggetto topico |
Dairy products - Drying
Food - Analysis Food - Composition |
| ISBN |
1-118-30742-9
1-62198-220-3 1-280-58669-9 9786613616524 1-118-30740-2 1-118-30739-9 1-118-30744-5 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Analytical Methods for Food and Dairy Powders; CONTENTS; Foreword; Chapter 1: Dehydration Processes and their Influence on Powder Properties; 1.1. Overview of operations; 1.1.1. Concentration by evaporation; 1.1.2. Drying; 1.2. Properties of dehydrated products; 1.2.1. Biochemical and physicochemical properties; 1.2.2. Microbiological properties; 1.2.3. Properties of use; 1.3. Bibliography; Chapter 2: Determination of Dry Matter and Total Dry Matter; 2.1. Determination of free moisture or dry matter; 2.1.1. Purpose and range of application; 2.1.2. Definition; 2.1.3. Principle
2.1.4. Reagents and other products2.1.5. Instruments and glassware; 2.1.6. Safety; 2.1.7. Procedure; 2.1.8. Expression of results; 2.1.9. Remarks; 2.1.10. Precision values; 2.1.11. Examples; 2.2. Determination of total moisture or total dry matter; 2.2.1. Purpose and range of application; 2.2.2. Definition; 2.2.3. Principle; 2.2.4. Reagents and other products; 2.2.5. Instruments and glassware; 2.2.6. Safety; 2.2.7. Procedure; 2.2.8. Expression of results; 2.2.9. Remarks; 2.2.10. Precision values; 2.2.11. Analysis report; 2.2.12. Examples; 2.3. Bibliography Chapter 3: Determination of Nitrogen Fractions3.1. Determination of the total nitrogen content (Kjeldahl method); 3.1.1. Purpose and range of application; 3.1.2. Definition; 3.1.3. Principle; 3.1.4. Reagents and other products; 3.1.5. Instruments and glassware; 3.1.6. Safety; 3.1.7. Procedure; 3.1.8. Expression of results; 3.1.9. Precision values; 3.1.10. Examples; 3.1.11. Annex; 3.2. Determination of the nitrogen content soluble at pH 4.60; 3.2.1. Purpose and range of application; 3.2.2. Definition; 3.2.3. Principle; 3.2.4. Reagents and other products; 3.2.5. Instruments and glassware 3.2.6. Safety3.2.7. Procedure; 3.2.8. Expression of results; 3.2.9. Precision values; 3.2.10. Examples; 3.2.11. Annex; 3.3. Determination of the non-protein nitrogen content; 3.3.1. Purpose and range of application; 3.3.2. Definition; 3.3.3. Principle; 3.3.4. Reagents and other products; 3.3.5. Instruments and glassware; 3.3.6. Safety; 3.3.7. Procedure; 3.3.8. Expression of results; 3.3.9. Precision values; 3.3.10. Examples; 3.3.11. Annex; 3.4. Determination of non-denatured whey protein nitrogen in skimmed milk powder; 3.4.1. Purpose and range of application; 3.4.2. Definition 3.4.3. Principle3.4.4. Expression of results; 3.4.5. Remarks; 3.4.6. Examples; 3.5. Protein nitrogen conversion factors based on amino acid composition in the case of milk and soy; 3.5.1. Methods for the determination of the conversion factor; 3.5.2. Conversion factors for milk, specific milk proteins, certain milk products and infant formulas; 3.5.3. Conversion factors for soy and its derivatives; 3.5.4. Conclusion; 3.6. Bibliography; Chapter 4: Determination of the Rate of Lactose Crystallisation; 4.1. Definitions; 4.2. Principle; 4.2.1. Determination of the moisture content 4.2.2. Determination of the total moisture content |
| Record Nr. | UNINA-9910141344903321 |
Schuck Pierre
|
||
| Chichester, West Sussex, : Wiley, 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Analytical methods for food and dairy powders / / Pierre Schuck, Anne Dolivet, and Romain Jeantet
| Analytical methods for food and dairy powders / / Pierre Schuck, Anne Dolivet, and Romain Jeantet |
| Autore | Schuck Pierre |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Chichester, West Sussex, : Wiley, 2012 |
| Descrizione fisica | 1 online resource (254 pages) |
| Disciplina | 664/.07 |
| Altri autori (Persone) |
DolivetAnne
JeantetRomain |
| Soggetto topico |
Dairy products - Drying
Food - Analysis Food - Composition |
| ISBN |
1-118-30742-9
1-62198-220-3 1-280-58669-9 9786613616524 1-118-30740-2 1-118-30739-9 1-118-30744-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Analytical Methods for Food and Dairy Powders; CONTENTS; Foreword; Chapter 1: Dehydration Processes and their Influence on Powder Properties; 1.1. Overview of operations; 1.1.1. Concentration by evaporation; 1.1.2. Drying; 1.2. Properties of dehydrated products; 1.2.1. Biochemical and physicochemical properties; 1.2.2. Microbiological properties; 1.2.3. Properties of use; 1.3. Bibliography; Chapter 2: Determination of Dry Matter and Total Dry Matter; 2.1. Determination of free moisture or dry matter; 2.1.1. Purpose and range of application; 2.1.2. Definition; 2.1.3. Principle
2.1.4. Reagents and other products2.1.5. Instruments and glassware; 2.1.6. Safety; 2.1.7. Procedure; 2.1.8. Expression of results; 2.1.9. Remarks; 2.1.10. Precision values; 2.1.11. Examples; 2.2. Determination of total moisture or total dry matter; 2.2.1. Purpose and range of application; 2.2.2. Definition; 2.2.3. Principle; 2.2.4. Reagents and other products; 2.2.5. Instruments and glassware; 2.2.6. Safety; 2.2.7. Procedure; 2.2.8. Expression of results; 2.2.9. Remarks; 2.2.10. Precision values; 2.2.11. Analysis report; 2.2.12. Examples; 2.3. Bibliography Chapter 3: Determination of Nitrogen Fractions3.1. Determination of the total nitrogen content (Kjeldahl method); 3.1.1. Purpose and range of application; 3.1.2. Definition; 3.1.3. Principle; 3.1.4. Reagents and other products; 3.1.5. Instruments and glassware; 3.1.6. Safety; 3.1.7. Procedure; 3.1.8. Expression of results; 3.1.9. Precision values; 3.1.10. Examples; 3.1.11. Annex; 3.2. Determination of the nitrogen content soluble at pH 4.60; 3.2.1. Purpose and range of application; 3.2.2. Definition; 3.2.3. Principle; 3.2.4. Reagents and other products; 3.2.5. Instruments and glassware 3.2.6. Safety3.2.7. Procedure; 3.2.8. Expression of results; 3.2.9. Precision values; 3.2.10. Examples; 3.2.11. Annex; 3.3. Determination of the non-protein nitrogen content; 3.3.1. Purpose and range of application; 3.3.2. Definition; 3.3.3. Principle; 3.3.4. Reagents and other products; 3.3.5. Instruments and glassware; 3.3.6. Safety; 3.3.7. Procedure; 3.3.8. Expression of results; 3.3.9. Precision values; 3.3.10. Examples; 3.3.11. Annex; 3.4. Determination of non-denatured whey protein nitrogen in skimmed milk powder; 3.4.1. Purpose and range of application; 3.4.2. Definition 3.4.3. Principle3.4.4. Expression of results; 3.4.5. Remarks; 3.4.6. Examples; 3.5. Protein nitrogen conversion factors based on amino acid composition in the case of milk and soy; 3.5.1. Methods for the determination of the conversion factor; 3.5.2. Conversion factors for milk, specific milk proteins, certain milk products and infant formulas; 3.5.3. Conversion factors for soy and its derivatives; 3.5.4. Conclusion; 3.6. Bibliography; Chapter 4: Determination of the Rate of Lactose Crystallisation; 4.1. Definitions; 4.2. Principle; 4.2.1. Determination of the moisture content 4.2.2. Determination of the total moisture content |
| Record Nr. | UNINA-9910816493503321 |
|
Schuck Pierre
|
||
| Chichester, West Sussex, : Wiley, 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of food science and technology . 1 food alteration and food quality / / editors, Romain Jeantet [et al.]
| Handbook of food science and technology . 1 food alteration and food quality / / editors, Romain Jeantet [et al.] |
| Pubbl/distr/stampa | London ; ; Hoboken, New Jersey : , : ISTE : , : Wiley, , 2016 |
| Descrizione fisica | 1 online resource (266 p.) |
| Disciplina | 363.192 |
| Collana |
Food Science and Technology Series
THEi Wiley ebooks |
| Soggetto topico |
Food adulteration and inspection
Food - Quality |
| ISBN |
1-119-26867-2
1-119-26866-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910137363703321 |
| London ; ; Hoboken, New Jersey : , : ISTE : , : Wiley, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of food science and technology . 3 Food biochemistry and technology / / edited by Romain Jeantet [and three others]
| Handbook of food science and technology . 3 Food biochemistry and technology / / edited by Romain Jeantet [and three others] |
| Pubbl/distr/stampa | London, England ; ; Hoboken, New Jersey : , : ISTE : , : Wiley, , 2016 |
| Descrizione fisica | 1 online resource (440 p.) |
| Disciplina | 664.00212 |
| Collana |
Food Science and Technology Series
THEi Wiley ebooks |
| Soggetto topico |
Food industry and trade
Food - Packaging Food adulteration and inspection |
| ISBN |
1-119-29623-4
1-119-29621-8 1-119-29622-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Title Page; Copyright; Contents; Introduction; PART 1: Food from Animal Sources; PART 2: Food from Plant Sources; PART 3: Food Ingredients; Bibliography; List of Authors; Index; EULA; I.1. From empiricism to rational technology; I.2. From traditional foods to assembly technology; 1: From Milk to Dairy Products; 2: From Muscle to Meat and Meat Products; 3: From Eggs to Egg Products; 4: From Wheat to Bread and Pasta; 5: From Barley to Beer; 6: From Fruit to Fruit Juice and Fermented Products; 7: From Grape to Wine; 8: From Fruit and Vegetables to Fresh-Cut Products
9: Functional Properties of Ingredients10: Separation Techniques; 1.1. The biochemistry and physical chemistry of milk; 1.2. Biological and physicochemical aspects of milk processing; 1.3. Dairy product technology; 2.1. The biochemistry of muscle (land animals and fish); 2.2. Biological and physicochemical changes in muscle; 2.3. Meat and fish processing technology; 3.1. Chicken egg - raw material in the egg industry; 3.2. Physicochemical properties of the different egg fractions; 3.3. The egg industry: technology and products; 4.1. Biochemistry and physical chemistry of wheat 4.2. Biological and physicochemical factors of wheat processing4.3. The technology of milling, bread making and pasta making; 5.1. Biochemistry and structure of barley and malt; 5.2. Biological and physicochemical factors of processing; 5.3. Brewing technology; 6.1. Fruit development; 6.2. Biochemistry of fruit juice; 6.3. Fruit juice processing; 6.4. Cider; 7.1. Raw materials; 7.2. Winemaking techniques; 7.3. Stabilization and maturation of wine; 7.4. Specific technology; 8.1. Respiratory activity of plants; 8.2. Enzymatic browning 8.3. Unit operations in the production of fresh-cut products: main scientific and technical challenges8.4. Modified atmosphere packaging; 8.5. Conclusion; 9.1. Interactions with water: hydration and thickening properties; 9.2. Intermolecular interactions: texture properties; 9.3. Interfacial properties: foaming and emulsification; 10.1. Proteins and peptides; 10.2. Carbohydrates; 10.3. Lipids; 10.4. Pigments and flavorings; 1.1.1. Milk fat; 1.1.2. Carbohydrates; 1.1.3. Proteins; 1.1.4. Milk minerals; 1.2.1. The stability of fat globules; 1.2.2. Protein stability; 1.3.1. Liquid milk 1.3.2. Fermented milk products1.3.3. Milk powder; 1.3.4. Cheese; 1.3.5. Cream and butter; 2.1.1. The structure and composition of meat and fish muscle; 2.1.2. Muscle structure; 2.1.3. Proteins; 2.1.4. Carbohydrates; 2.1.5. Vitamins and minerals; 2.2.1. Muscle contraction; 2.2.2. Changes in muscle after death; 2.3.1. Meat processing technology; 2.3.2. Fish processing technology; 3.1.1. Structure and composition; 3.1.2. Biochemical and physicochemical properties of the protein and lipid fractions of egg; 3.2.1. Interfacial properties; 3.2.2. Gelling properties; 3.3.1. Decontamination of shells 3.3.2. Breaking and separation of the egg white and yolk |
| Record Nr. | UNINA-9910135013103321 |
| London, England ; ; Hoboken, New Jersey : , : ISTE : , : Wiley, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of food science and technology . 3 Food biochemistry and technology / / edited by Romain Jeantet [and three others]
| Handbook of food science and technology . 3 Food biochemistry and technology / / edited by Romain Jeantet [and three others] |
| Pubbl/distr/stampa | London, England ; ; Hoboken, New Jersey : , : ISTE : , : Wiley, , 2016 |
| Descrizione fisica | 1 online resource (440 p.) |
| Disciplina | 664.00212 |
| Collana |
Food Science and Technology Series
THEi Wiley ebooks |
| Soggetto topico |
Food industry and trade
Food - Packaging Food adulteration and inspection |
| ISBN |
1-119-29623-4
1-119-29621-8 1-119-29622-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Title Page; Copyright; Contents; Introduction; PART 1: Food from Animal Sources; PART 2: Food from Plant Sources; PART 3: Food Ingredients; Bibliography; List of Authors; Index; EULA; I.1. From empiricism to rational technology; I.2. From traditional foods to assembly technology; 1: From Milk to Dairy Products; 2: From Muscle to Meat and Meat Products; 3: From Eggs to Egg Products; 4: From Wheat to Bread and Pasta; 5: From Barley to Beer; 6: From Fruit to Fruit Juice and Fermented Products; 7: From Grape to Wine; 8: From Fruit and Vegetables to Fresh-Cut Products
9: Functional Properties of Ingredients10: Separation Techniques; 1.1. The biochemistry and physical chemistry of milk; 1.2. Biological and physicochemical aspects of milk processing; 1.3. Dairy product technology; 2.1. The biochemistry of muscle (land animals and fish); 2.2. Biological and physicochemical changes in muscle; 2.3. Meat and fish processing technology; 3.1. Chicken egg - raw material in the egg industry; 3.2. Physicochemical properties of the different egg fractions; 3.3. The egg industry: technology and products; 4.1. Biochemistry and physical chemistry of wheat 4.2. Biological and physicochemical factors of wheat processing4.3. The technology of milling, bread making and pasta making; 5.1. Biochemistry and structure of barley and malt; 5.2. Biological and physicochemical factors of processing; 5.3. Brewing technology; 6.1. Fruit development; 6.2. Biochemistry of fruit juice; 6.3. Fruit juice processing; 6.4. Cider; 7.1. Raw materials; 7.2. Winemaking techniques; 7.3. Stabilization and maturation of wine; 7.4. Specific technology; 8.1. Respiratory activity of plants; 8.2. Enzymatic browning 8.3. Unit operations in the production of fresh-cut products: main scientific and technical challenges8.4. Modified atmosphere packaging; 8.5. Conclusion; 9.1. Interactions with water: hydration and thickening properties; 9.2. Intermolecular interactions: texture properties; 9.3. Interfacial properties: foaming and emulsification; 10.1. Proteins and peptides; 10.2. Carbohydrates; 10.3. Lipids; 10.4. Pigments and flavorings; 1.1.1. Milk fat; 1.1.2. Carbohydrates; 1.1.3. Proteins; 1.1.4. Milk minerals; 1.2.1. The stability of fat globules; 1.2.2. Protein stability; 1.3.1. Liquid milk 1.3.2. Fermented milk products1.3.3. Milk powder; 1.3.4. Cheese; 1.3.5. Cream and butter; 2.1.1. The structure and composition of meat and fish muscle; 2.1.2. Muscle structure; 2.1.3. Proteins; 2.1.4. Carbohydrates; 2.1.5. Vitamins and minerals; 2.2.1. Muscle contraction; 2.2.2. Changes in muscle after death; 2.3.1. Meat processing technology; 2.3.2. Fish processing technology; 3.1.1. Structure and composition; 3.1.2. Biochemical and physicochemical properties of the protein and lipid fractions of egg; 3.2.1. Interfacial properties; 3.2.2. Gelling properties; 3.3.1. Decontamination of shells 3.3.2. Breaking and separation of the egg white and yolk |
| Record Nr. | UNINA-9910808612503321 |
| London, England ; ; Hoboken, New Jersey : , : ISTE : , : Wiley, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of food science and technology . 1 food alteration and food quality / / editors, Romain Jeantet [et al.]
| Handbook of food science and technology . 1 food alteration and food quality / / editors, Romain Jeantet [et al.] |
| Pubbl/distr/stampa | London ; ; Hoboken, New Jersey : , : ISTE : , : Wiley, , 2016 |
| Descrizione fisica | 1 online resource (266 p.) |
| Disciplina | 363.192 |
| Collana |
Food Science and Technology Series
THEi Wiley ebooks |
| Soggetto topico |
Food adulteration and inspection
Food - Quality |
| ISBN |
1-119-26867-2
1-119-26866-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910821732503321 |
| London ; ; Hoboken, New Jersey : , : ISTE : , : Wiley, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of food science and technology 2 : food process engineering and packaging / / edited by Romain Jeantet [and three others]
| Handbook of food science and technology 2 : food process engineering and packaging / / edited by Romain Jeantet [and three others] |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : ISTE : , : Wiley, , 2016 |
| Descrizione fisica | 1 online resource (269 p.) |
| Disciplina | 664.024 |
| Collana |
Food science and technology series
THEi Wiley ebooks |
| Soggetto topico |
Food industry and trade - Technological innovations
Food - Biotechnology Food - Composition Chemical engineering Processed foods Food - Packaging |
| ISBN |
1-119-28524-0
1-119-28523-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Table of Contents; Title; Copyright; Introduction; PART 1: Basis of Food Engineering; 1 Transport Phenomena - Basis of Unit Operations; 1.1. Transfer processes in conduction; 1.2. Convective transfer processes; PART 2: Food Biological Stabilization; 2 Inhibition of Food Modifying Agents; 2.1. Refrigeration and freezing; 2.2. Concentration by evaporation; 2.3. Dehydration; 2.4. Stabilization by chemical inhibition; 3 Separation of Food Modifying Agents; 3.1. Sedimentation; 3.2. Cross-flow filtration; 4 Inactivation of Food Modifying Agents; 4.1. Heat treatment; 4.2. Food irradiation
4.3. Combined treatmentsPART 3: Food Physicochemical Stabilization; 5 Stability of Complex Foods and Dispersed Systems; 5.1. Complex foods: overview of dispersed systems; 5.2. Production of emulsions; 5.3. Stability of dispersed systems; PART 4: Food Ingredient Preparation; 6 Physicochemical Basis of Fractionation and Related Technologies; 6.1. Particle separation; 6.2. Steric separation; 6.3. Separation by charge; 6.4. Separation by affinity chromatography; 6.5. Extraction of lipophilic molecules; 6.6. Biotransformation and its use in separation 7 Biotransformation and Physicochemical Processing7.1. Biotransformation; 7.2. Physicochemical changes; PART 5: Packaging; 8 Packaging: Principles and Technology; 8.1. Packaging: definition and principles; 8.2. Functions of packaging; 8.3. Properties of packaging material; 8.4. Packaging materials; 8.5. Packaging technologies; Bibliography; List of Authors; Index; End User License Agreement |
| Record Nr. | UNINA-9910136542003321 |
| Hoboken, New Jersey : , : ISTE : , : Wiley, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of food science and technology 2 : food process engineering and packaging / / edited by Romain Jeantet [and three others]
| Handbook of food science and technology 2 : food process engineering and packaging / / edited by Romain Jeantet [and three others] |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : ISTE : , : Wiley, , 2016 |
| Descrizione fisica | 1 online resource (269 p.) |
| Disciplina | 664.024 |
| Collana |
Food science and technology series
THEi Wiley ebooks |
| Soggetto topico |
Food industry and trade - Technological innovations
Food - Biotechnology Food - Composition Chemical engineering Processed foods Food - Packaging |
| ISBN |
1-119-28524-0
1-119-28523-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Table of Contents; Title; Copyright; Introduction; PART 1: Basis of Food Engineering; 1 Transport Phenomena - Basis of Unit Operations; 1.1. Transfer processes in conduction; 1.2. Convective transfer processes; PART 2: Food Biological Stabilization; 2 Inhibition of Food Modifying Agents; 2.1. Refrigeration and freezing; 2.2. Concentration by evaporation; 2.3. Dehydration; 2.4. Stabilization by chemical inhibition; 3 Separation of Food Modifying Agents; 3.1. Sedimentation; 3.2. Cross-flow filtration; 4 Inactivation of Food Modifying Agents; 4.1. Heat treatment; 4.2. Food irradiation
4.3. Combined treatmentsPART 3: Food Physicochemical Stabilization; 5 Stability of Complex Foods and Dispersed Systems; 5.1. Complex foods: overview of dispersed systems; 5.2. Production of emulsions; 5.3. Stability of dispersed systems; PART 4: Food Ingredient Preparation; 6 Physicochemical Basis of Fractionation and Related Technologies; 6.1. Particle separation; 6.2. Steric separation; 6.3. Separation by charge; 6.4. Separation by affinity chromatography; 6.5. Extraction of lipophilic molecules; 6.6. Biotransformation and its use in separation 7 Biotransformation and Physicochemical Processing7.1. Biotransformation; 7.2. Physicochemical changes; PART 5: Packaging; 8 Packaging: Principles and Technology; 8.1. Packaging: definition and principles; 8.2. Functions of packaging; 8.3. Properties of packaging material; 8.4. Packaging materials; 8.5. Packaging technologies; Bibliography; List of Authors; Index; End User License Agreement |
| Record Nr. | UNINA-9910818096203321 |
| Hoboken, New Jersey : , : ISTE : , : Wiley, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||