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.
Advances in food diagnostics / / editors, Leo M.L. Nollet, Fidel Toldra ; administrative editor, Y.H. Hui
| Advances in food diagnostics / / editors, Leo M.L. Nollet, Fidel Toldra ; administrative editor, Y.H. Hui |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell Pub., 2007 |
| Descrizione fisica | 1 online resource (386 p.) |
| Disciplina | 664/.07 |
| Altri autori (Persone) |
NolletLeo M. L. <1948->
ToldraFidel HuiY. H (Yiu H.) |
| Soggetto topico |
Food - Analysis
Food adulteration and inspection Food - Quality Food - Safety measures |
| ISBN |
1-282-11236-8
9786612112362 0-470-27780-7 0-470-27652-5 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Assuring safety and quality along the food chain -- Methodologies for improved quality control assessment of food products -- Application of microwaves for on-line quality assessment -- Ultrasounds for quality assurance -- NMR for food quality and traceability -- Electronic nose for quality and safety control -- Rapid microbiological methods in food diagnostics -- Molecular technologies for detecting and characterizing pathogens -- DNA-based detection of GM ingredients -- Protein-based detection of GM ingredients -- Immunodiagnostic technology and its applications -- Rapid liquid chromatographic techniques for detection of key (bio)chemical markers -- Sampling procedures with special focus on automatization -- Data processing -- Data handling -- The market for diagnostic devices in the food industry. |
| Record Nr. | UNINA-9910828090203321 |
| Ames, Iowa, : Blackwell Pub., 2007 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of analysis of edible animal by-products / / edited by Leo M.L. Nollet, Fidel Toldra
| Handbook of analysis of edible animal by-products / / edited by Leo M.L. Nollet, Fidel Toldra |
| Pubbl/distr/stampa | Boca Raton, Fla. : , : CRC Press, , 2011 |
| Descrizione fisica | 1 online resource (465 p.) |
| Disciplina | 641.3/6 |
| Altri autori (Persone) |
NolletLeo M. L. <1948->
ToldraFidel |
| Soggetto topico |
Food of animal origin - Analysis
Animal products - Analysis |
| Soggetto genere / forma | Electronic books. |
| ISBN |
0-203-73152-2
0-429-16605-2 1-4398-0361-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Contents; Preface; Editors; Contributors; Chapter 2 - Food-Grade Proteins from Animal By-Products: Their Usage and Detection Methods; Chapter 3 - Analysis of Rendered Fats; Chapter 4 - Analysis of Cholesterol in Edible Animal By-Products; Chapter 5 - Oxidation; Chapter 6 - Color Measurements on Edible Animal By-Products and Muscle-Based Foods; Chapter 7 - Composition and Calories; Chapter 8 - Essential Amino Acids; Chapter 9 - Fatty Acids; Chapter 10 - Vitamins; Chapter 11 - Minerals and Trace Elements; Chapter 12 - Spoilage Detection; Chapter 13 - Microbial Foodborne Pathogens
Chapter 14 - Mycotoxins and ToxinsChapter 15 - Detection of Bone in Meat; Chapter 17 - Detection of Neuronal Tissues and Other Non-Muscle Tissues with Respect to TSE; Chapter 18 - Residues of Food Contact Materials; Chapter 19 - Growth Promoters; Chapter 20 - Antibiotics; Chapter 21 - Environmental Contaminants: Pesticides; Chapter 22 - Environmental Contaminants: Heavy Metals; Chapter 23 - Environmental Contaminants: Polychlorinated Biphenyls in Edible Animal By-Products; Back Cover |
| Record Nr. | UNINA-9910465308403321 |
| Boca Raton, Fla. : , : CRC Press, , 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of analysis of edible animal by-products / / edited by Leo M.L. Nollet, Fidel Toldra
| Handbook of analysis of edible animal by-products / / edited by Leo M.L. Nollet, Fidel Toldra |
| Pubbl/distr/stampa | Boca Raton, Fla. : , : CRC Press, , 2011 |
| Descrizione fisica | 1 online resource (465 p.) |
| Disciplina | 641.3/6 |
| Altri autori (Persone) |
NolletLeo M. L. <1948->
ToldraFidel |
| Soggetto topico |
Food of animal origin - Analysis
Animal products - Analysis |
| ISBN |
0-203-73152-2
0-429-16605-2 1-4398-0361-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Contents; Preface; Editors; Contributors; Chapter 2 - Food-Grade Proteins from Animal By-Products: Their Usage and Detection Methods; Chapter 3 - Analysis of Rendered Fats; Chapter 4 - Analysis of Cholesterol in Edible Animal By-Products; Chapter 5 - Oxidation; Chapter 6 - Color Measurements on Edible Animal By-Products and Muscle-Based Foods; Chapter 7 - Composition and Calories; Chapter 8 - Essential Amino Acids; Chapter 9 - Fatty Acids; Chapter 10 - Vitamins; Chapter 11 - Minerals and Trace Elements; Chapter 12 - Spoilage Detection; Chapter 13 - Microbial Foodborne Pathogens
Chapter 14 - Mycotoxins and ToxinsChapter 15 - Detection of Bone in Meat; Chapter 17 - Detection of Neuronal Tissues and Other Non-Muscle Tissues with Respect to TSE; Chapter 18 - Residues of Food Contact Materials; Chapter 19 - Growth Promoters; Chapter 20 - Antibiotics; Chapter 21 - Environmental Contaminants: Pesticides; Chapter 22 - Environmental Contaminants: Heavy Metals; Chapter 23 - Environmental Contaminants: Polychlorinated Biphenyls in Edible Animal By-Products; Back Cover |
| Record Nr. | UNINA-9910791757103321 |
| Boca Raton, Fla. : , : CRC Press, , 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of analysis of edible animal by-products / / edited by Leo M.L. Nollet, Fidel Toldra
| Handbook of analysis of edible animal by-products / / edited by Leo M.L. Nollet, Fidel Toldra |
| Pubbl/distr/stampa | Boca Raton, Fla. : , : CRC Press, , 2011 |
| Descrizione fisica | 1 online resource (465 p.) |
| Disciplina | 641.3/6 |
| Altri autori (Persone) |
NolletLeo M. L. <1948->
ToldraFidel |
| Soggetto topico |
Food of animal origin - Analysis
Animal products - Analysis |
| ISBN |
0-203-73152-2
0-429-16605-2 1-4398-0361-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Contents; Preface; Editors; Contributors; Chapter 2 - Food-Grade Proteins from Animal By-Products: Their Usage and Detection Methods; Chapter 3 - Analysis of Rendered Fats; Chapter 4 - Analysis of Cholesterol in Edible Animal By-Products; Chapter 5 - Oxidation; Chapter 6 - Color Measurements on Edible Animal By-Products and Muscle-Based Foods; Chapter 7 - Composition and Calories; Chapter 8 - Essential Amino Acids; Chapter 9 - Fatty Acids; Chapter 10 - Vitamins; Chapter 11 - Minerals and Trace Elements; Chapter 12 - Spoilage Detection; Chapter 13 - Microbial Foodborne Pathogens
Chapter 14 - Mycotoxins and ToxinsChapter 15 - Detection of Bone in Meat; Chapter 17 - Detection of Neuronal Tissues and Other Non-Muscle Tissues with Respect to TSE; Chapter 18 - Residues of Food Contact Materials; Chapter 19 - Growth Promoters; Chapter 20 - Antibiotics; Chapter 21 - Environmental Contaminants: Pesticides; Chapter 22 - Environmental Contaminants: Heavy Metals; Chapter 23 - Environmental Contaminants: Polychlorinated Biphenyls in Edible Animal By-Products; Back Cover |
| Record Nr. | UNINA-9910800067503321 |
| Boca Raton, Fla. : , : CRC Press, , 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of meat processing / / Fidel Toldra, editor
| Handbook of meat processing / / Fidel Toldra, editor |
| Pubbl/distr/stampa | Ames, Iowa, : Wiley-Blackwell, 2010 |
| Descrizione fisica | 1 online resource (584 p.) |
| Disciplina | 664/.9 |
| Altri autori (Persone) | ToldraFidel |
| Soggetto topico |
Meat
Meat industry and trade |
| ISBN |
1-282-49162-8
9786612491627 0-8138-2089-8 0-8138-2096-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Handbook of Meat Processing; Contents; Preface; Contributors; About the Editor; Part I: Technologies; Chapter 1: Chemistry and Biochemistry of Meat; Chapter 2: Technological Quality of Meat for Processing; Chapter 3: Meat Decontamination; Chapter 4: Aging/Tenderization Mechanisms; Chapter 5: Freezing/Thawing; Chapter 6: Curing; Chapter 7: Emulsification; Chapter 8: Thermal Processing; Chapter 9: Fermentation: Microbiology and Biochemistry; Chapter 10: Starter Cultures for Meat Fermentation; Chapter 11: Drying; Chapter 12: Smoking; Chapter 13: Meat Packaging
Chapter 14: Novel Technologies for Microbial Spoilage PreventionChapter 15: Plant Cleaning and Sanitation; Part II: Products; Chapter 16: Cooked Ham; Chapter 17: Cooked Sausages; Chapter 18: Bacon; Chapter 19: Canned Products and Pâté; Chapter 20: Dry-Cured Ham; Chapter 21: Mold-Ripened Sausages; Chapter 22: Semidry and Dry Fermented Sausages; Chapter 23: Restructured Whole-Tissue Meats; Chapter 24: Functional Meat Products; Part III: Controls; Chapter 25: Physical Sensors for Quality Control during Processing; Chapter 26: Sensory Evaluation of Meat Products Chapter 27: Detection of Chemical HazardsChapter 28: Microbial Hazards in Foods: Food-Borne Infections and Intoxications; Chapter 29: Assessment of Genetically Modified Organisms (GMO) in Meat Products by PCR; Chapter 30: HACCP : Hazard Analysis Critical Control Point; Chapter 31: Quality Assurance; Index |
| Record Nr. | UNINA-9910877581703321 |
| Ames, Iowa, : Wiley-Blackwell, 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of seafood and seafood products analysis / / edited by Leo M.L. Nollet, Fidel Toldra
| Handbook of seafood and seafood products analysis / / edited by Leo M.L. Nollet, Fidel Toldra |
| Pubbl/distr/stampa | Boca Raton, Fla. : , : CRC Press, , 2010 |
| Descrizione fisica | 1 online resource (930 p.) |
| Disciplina |
641.3/92
664.94 |
| Altri autori (Persone) |
NolletLeo M. L. <1948->
ToldraFidel |
| Soggetto topico |
Seafood - Analysis
Fishery products - Analysis |
| Soggetto genere / forma | Electronic books. |
| ISBN |
0-429-13916-0
1-282-34410-2 9786612344107 1-4200-4635-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front cover; Contents; Preface; Editors; Contributors; PART I: CHEMISTRY AND BIOCHEMISTRY; Chapter 1. Introduction-Importance of Analysis in Seafood and Seafood Products, Variability and Basic Concepts; Chapter 2. Peptides and Proteins; Chapter 3. Proteomics; Chapter 4. Seafood Genomics; Chapter 5. Nucleotides and Nucleosides; Chapter 6. Lipid Compounds; Chapter 7. Lipid Oxidation; Chapter 8. Volatile Aroma Compounds in Fish; PART II: PROCESSING CONTROL; Chapter 9. Basic Composition: Rapid Methodologies; Chapter 10. Microstructure; Chapter 11. Chemical Sensors
Chapter 12. Physical Sensors and TechniquesChapter 13. Methods for Freshness Quality and Deterioration; Chapter 14. Analytical Methods to Differentiate Farmed from Wild Seafood; Chapter 15. Smoke Flavoring Technology in Seafood; PART III: NUTRITIONAL QUALITY; Chapter 16. Composition and Calories; Chapter 17. Essential Amino Acids; Chapter 18. Antioxidants; Chapter 19. Vitamins; Chapter 20. Minerals and Trace Elements; Chapter 21. Analysis of n-3 and n-6 Fatty Acids; PART IV: SENSORY QUALITY; Chapter 22. Quality Assessment of Fish and Fishery Products by Color Measurement Chapter 23. Instrumental TextureChapter 24. Aroma; Chapter 25. Quality Index Methods; Chapter 26. Sensory Descriptors; Chapter 27. Sensory Aspects of Heat-Treated Seafood; PART V: SAFETY; Chapter 28. Assessment of Seafood Spoilage and the Microorganisms Invloved; Chapter 29. Detection of Fish Spoilage; Chapter 30. Detection of the Principal Foodborne Pathogens in Seafood and Seafood-Related Environments; Chapter 31. Parasites; Chapter 32. Techniques of Diagnosis of Fish and Shellfish Virus and Viral Diseases; Chapter 33. Marine Toxins Chapter 34. Detection of Adulterations: Addition of Foreign ProteinsChapter 35. Detection of Adulterations: Identification of Seafood Species; Chapter 36. Veterinary Drugs; Chapter 37. Differentiation of Fresh and Frozen-Thawed Fish; Chapter 38. Spectrochemical Methods for the Determination of Metals in Seafood; Chapter 39. Food Irradiation and Its Detection; Chapter 40. Analysis of Dioxins in Seafood and Analysis Products; Chapter 41. Environmental Contaminants: Persistent Organic Pollutants; Chapter 42. Biogenic Amines in Seafood Products; Chapter 43. Residues of Food Contact Materials Chapter 44. Detection of GM Ingredients in Fish FeedIndex; Back cover |
| Record Nr. | UNINA-9910456120503321 |
| Boca Raton, Fla. : , : CRC Press, , 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of seafood and seafood products analysis / / edited by Leo M.L. Nollet, Fidel Toldra
| Handbook of seafood and seafood products analysis / / edited by Leo M.L. Nollet, Fidel Toldra |
| Pubbl/distr/stampa | Boca Raton, Fla. : , : CRC Press, , 2010 |
| Descrizione fisica | 1 online resource (930 p.) |
| Disciplina |
641.3/92
664.94 |
| Altri autori (Persone) |
NolletLeo M. L. <1948->
ToldraFidel |
| Soggetto topico |
Seafood - Analysis
Fishery products - Analysis |
| ISBN |
0-429-13916-0
1-282-34410-2 9786612344107 1-4200-4635-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front cover; Contents; Preface; Editors; Contributors; PART I: CHEMISTRY AND BIOCHEMISTRY; Chapter 1. Introduction-Importance of Analysis in Seafood and Seafood Products, Variability and Basic Concepts; Chapter 2. Peptides and Proteins; Chapter 3. Proteomics; Chapter 4. Seafood Genomics; Chapter 5. Nucleotides and Nucleosides; Chapter 6. Lipid Compounds; Chapter 7. Lipid Oxidation; Chapter 8. Volatile Aroma Compounds in Fish; PART II: PROCESSING CONTROL; Chapter 9. Basic Composition: Rapid Methodologies; Chapter 10. Microstructure; Chapter 11. Chemical Sensors
Chapter 12. Physical Sensors and TechniquesChapter 13. Methods for Freshness Quality and Deterioration; Chapter 14. Analytical Methods to Differentiate Farmed from Wild Seafood; Chapter 15. Smoke Flavoring Technology in Seafood; PART III: NUTRITIONAL QUALITY; Chapter 16. Composition and Calories; Chapter 17. Essential Amino Acids; Chapter 18. Antioxidants; Chapter 19. Vitamins; Chapter 20. Minerals and Trace Elements; Chapter 21. Analysis of n-3 and n-6 Fatty Acids; PART IV: SENSORY QUALITY; Chapter 22. Quality Assessment of Fish and Fishery Products by Color Measurement Chapter 23. Instrumental TextureChapter 24. Aroma; Chapter 25. Quality Index Methods; Chapter 26. Sensory Descriptors; Chapter 27. Sensory Aspects of Heat-Treated Seafood; PART V: SAFETY; Chapter 28. Assessment of Seafood Spoilage and the Microorganisms Invloved; Chapter 29. Detection of Fish Spoilage; Chapter 30. Detection of the Principal Foodborne Pathogens in Seafood and Seafood-Related Environments; Chapter 31. Parasites; Chapter 32. Techniques of Diagnosis of Fish and Shellfish Virus and Viral Diseases; Chapter 33. Marine Toxins Chapter 34. Detection of Adulterations: Addition of Foreign ProteinsChapter 35. Detection of Adulterations: Identification of Seafood Species; Chapter 36. Veterinary Drugs; Chapter 37. Differentiation of Fresh and Frozen-Thawed Fish; Chapter 38. Spectrochemical Methods for the Determination of Metals in Seafood; Chapter 39. Food Irradiation and Its Detection; Chapter 40. Analysis of Dioxins in Seafood and Analysis Products; Chapter 41. Environmental Contaminants: Persistent Organic Pollutants; Chapter 42. Biogenic Amines in Seafood Products; Chapter 43. Residues of Food Contact Materials Chapter 44. Detection of GM Ingredients in Fish FeedIndex; Back cover |
| Record Nr. | UNINA-9910780412203321 |
| Boca Raton, Fla. : , : CRC Press, , 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of seafood and seafood products analysis / / edited by Leo M.L. Nollet, Fidel Toldra
| Handbook of seafood and seafood products analysis / / edited by Leo M.L. Nollet, Fidel Toldra |
| Pubbl/distr/stampa | Boca Raton, Fla. : , : CRC Press, , 2010 |
| Descrizione fisica | 1 online resource (930 p.) |
| Disciplina |
641.3/92
664.94 |
| Altri autori (Persone) |
NolletLeo M. L. <1948->
ToldraFidel |
| Soggetto topico |
Seafood - Analysis
Fishery products - Analysis |
| ISBN |
0-429-13916-0
1-282-34410-2 9786612344107 1-4200-4635-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front cover; Contents; Preface; Editors; Contributors; PART I: CHEMISTRY AND BIOCHEMISTRY; Chapter 1. Introduction-Importance of Analysis in Seafood and Seafood Products, Variability and Basic Concepts; Chapter 2. Peptides and Proteins; Chapter 3. Proteomics; Chapter 4. Seafood Genomics; Chapter 5. Nucleotides and Nucleosides; Chapter 6. Lipid Compounds; Chapter 7. Lipid Oxidation; Chapter 8. Volatile Aroma Compounds in Fish; PART II: PROCESSING CONTROL; Chapter 9. Basic Composition: Rapid Methodologies; Chapter 10. Microstructure; Chapter 11. Chemical Sensors
Chapter 12. Physical Sensors and TechniquesChapter 13. Methods for Freshness Quality and Deterioration; Chapter 14. Analytical Methods to Differentiate Farmed from Wild Seafood; Chapter 15. Smoke Flavoring Technology in Seafood; PART III: NUTRITIONAL QUALITY; Chapter 16. Composition and Calories; Chapter 17. Essential Amino Acids; Chapter 18. Antioxidants; Chapter 19. Vitamins; Chapter 20. Minerals and Trace Elements; Chapter 21. Analysis of n-3 and n-6 Fatty Acids; PART IV: SENSORY QUALITY; Chapter 22. Quality Assessment of Fish and Fishery Products by Color Measurement Chapter 23. Instrumental TextureChapter 24. Aroma; Chapter 25. Quality Index Methods; Chapter 26. Sensory Descriptors; Chapter 27. Sensory Aspects of Heat-Treated Seafood; PART V: SAFETY; Chapter 28. Assessment of Seafood Spoilage and the Microorganisms Invloved; Chapter 29. Detection of Fish Spoilage; Chapter 30. Detection of the Principal Foodborne Pathogens in Seafood and Seafood-Related Environments; Chapter 31. Parasites; Chapter 32. Techniques of Diagnosis of Fish and Shellfish Virus and Viral Diseases; Chapter 33. Marine Toxins Chapter 34. Detection of Adulterations: Addition of Foreign ProteinsChapter 35. Detection of Adulterations: Identification of Seafood Species; Chapter 36. Veterinary Drugs; Chapter 37. Differentiation of Fresh and Frozen-Thawed Fish; Chapter 38. Spectrochemical Methods for the Determination of Metals in Seafood; Chapter 39. Food Irradiation and Its Detection; Chapter 40. Analysis of Dioxins in Seafood and Analysis Products; Chapter 41. Environmental Contaminants: Persistent Organic Pollutants; Chapter 42. Biogenic Amines in Seafood Products; Chapter 43. Residues of Food Contact Materials Chapter 44. Detection of GM Ingredients in Fish FeedIndex; Back cover |
| Record Nr. | UNINA-9910800075303321 |
| Boca Raton, Fla. : , : CRC Press, , 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Proteomics in foods : principles and applications / / Fidel Toldra, Leo M.L. Nollet, editors
| Proteomics in foods : principles and applications / / Fidel Toldra, Leo M.L. Nollet, editors |
| Edizione | [1st ed. 2013.] |
| Pubbl/distr/stampa | New York, : Springer, 2013 |
| Descrizione fisica | 1 online resource (588 p.) |
| Disciplina |
613.2
664.0015726 |
| Altri autori (Persone) |
ToldraFidel
NolletLeo M. L. <1948-> |
| Collana | Food microbiology and food safety series |
| Soggetto topico |
Food - Composition
Proteomics |
| ISBN |
1-4614-5626-6
1-283-94549-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | pt. I. Principles of proteomics -- pt. II. Food applications of proteomics. |
| Record Nr. | UNINA-9910437797303321 |
| New York, : Springer, 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Sensory analysis of foods of animal origin / / edited by Leo M.L. Nollet, Fidel Toldra
| Sensory analysis of foods of animal origin / / edited by Leo M.L. Nollet, Fidel Toldra |
| Pubbl/distr/stampa | Boca Raton : , : CRC Press, , 2011 |
| Descrizione fisica | 1 online resource (450 p.) |
| Disciplina | 664.9072 |
| Altri autori (Persone) |
NolletLeo M. L. <1948->
ToldraFidel |
| Soggetto topico |
Meat - Sensory evaluation
Dairy products - Sensory evaluation |
| Soggetto genere / forma | Electronic books. |
| ISBN |
0-429-10473-1
1-62870-609-0 1-4398-4796-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | pt. 1. Meat -- pt. 2. Processed meats and poultry -- pt. 3. Fish and seafood products -- pt. 4. Milk and dairy foods. |
| Record Nr. | UNINA-9910464845403321 |
| Boca Raton : , : CRC Press, , 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
