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.
Brewing yeast and fermentation [[electronic resource] /] / Chris Boulton and David Quain
| Brewing yeast and fermentation [[electronic resource] /] / Chris Boulton and David Quain |
| Autore | Boulton Chris |
| Pubbl/distr/stampa | Oxford [England] ; ; Malden, MA, : Blackwell Science |
| Descrizione fisica | 1 online resource (660 p.) |
| Disciplina |
663.33
663.42 663/.42 |
| Altri autori (Persone) | QuainDavid |
| Soggetto topico |
Yeast
Brewing Llevats Elaboració de cervesa |
| Soggetto genere / forma |
Electronic books.
Llibres electrònics |
| ISBN |
1-281-31277-0
9786611312770 0-470-99941-1 0-470-99940-3 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Brewing Yeast and Fermentation; Contents; Preface; Acknowledgements; 1 Beer and brewing; 1.1 Introduction; 1.2 Historical perspective; 1.3 Current developments; 1.4 Legislation; 2 The brewing process; 2.1 Overview; 2.2 Beer types; 2.2.1 Beverages related to beer; 2.2.1.1 Sake; 2.2.1.2 Sorghum beer; 2.3 The brewing process; 2.3.1 Malting; 2.3.2 Adjuncts; 2.3.3 Brewing water; 2.3.4 Hops; 2.3.5 Production of sweet wort; 2.3.6 Wort boiling; 2.3.7 Fermenta n and post-fermentation processes; 2.4 Wort composition; 2.4.1 Carbohydrates; 2.4.2 Nitrogenous components; 2.4.3 Polyphenols; 2.4.4 Lipids
2.4.5 Sulphur compounds2.4.6 Minerals; 2.4.7 Miscellaneous; 2.5 High-gravity brewing; 2.6 Glossary of brewing terms; 3 The biochemistry of fermentation; 3.1 Overview; 3.2 Mass balance; 3.3 Assimilation of wort nutrients; 3.3.1 Sugar uptake; 3.3.2 Uptake of wort nitrogenous components; 3.3.3 Uptake of lipids; 3.3.4 Metal ion uptake; 3.4 Carbohydrate dissimilation; 3.4.1 Carbon catabolite repression; 3.4.2 Storage carbohydrates; 3.4.2.1 Glycogen; 3.4.2.2 Trehalose; 3.4.3 Fermentable growth medium induced pathway; 3.5 Requirement for oxygen; 3.5.1 Synthesis of sterols and unsaturated fatty acids 3.6 Ethanol tolerance3.6.1 Ethanol formation during fermentation; 3.6.2 Ethanol toxicity; 3.7 Formation of flavour compounds; 3.7.1 Organic and fatty acids; 3.7.2 Higher alcohols; 3.7.3 Esters; 3.7.4 Carbonyls; 3.7.4.1 Vicinal diketones; 3.7.5 Sulphur compounds; 3.7.6 Shock excretion; 4 Brewing yeast; 4.1 Morphology, cytology and cellular function; 4.1.1 Cell morphology; 4.1.1.1 Cell composition; 4.1.2 Cytology; 4.1.2.1 Plasma membrane; 4.1.2.2 Periplasm; 4.1.2.3 Mitochondria; 4.1.2.4 Vacuoles; 4.1.2.5 Other cytoplasmic inclusions; 4.1.3 Intracellular location of enzymes 4.2 Taxonomy and differentiation4.2.1 Taxonomy of the Saccharomyces; 4.2.1.1 Identification of yeasts; 4.2.2 Taxonomy of ale and lager yeasts; 4.2.3 Diversity and differences between ale and lager yeasts; 4.2.3.1 Culture collections of brewing yeasts; 4.2.4 Differentiation - an introduction; 4.2.5 `Traditional' methods; 4.2.5.1 Plate tests; 4.2.5.2 Flocculation tests; 4.2.5.3 Fermentation performance; 4.2.5.4 Assimilation/fermentation; 4.2.5.5 Immunology; 4.2.5.6 Other approaches; 4.2.6 `Modern' methods; 4.2.6.1 Genetic fingerprinting - RFLP; 4.2.6.2 Genetic fingerprinting - PCR 4.2.6.3 Genetic fingerprinting - karyotyping4.2.6.4 Genetic fingerprinting - AFLP; 4.2.6.5 Pyrolysis mass spectroscopy; 4.2.6.6 Other approaches; 4.3 Genetics - genome, cell cycle and modification; 4.3.1 Introduction; 4.3.1.1 Genetic nomenclature and definitions; 4.3.2 The genome; 4.3.2.1 Yeast genome project; 4.3.2.2 Yeast genome project, human disease and pathogenicity; 4.3.2.3 Yeast genome project and brewing yeast; 4.3.2.4 Chromosome number; 4.3.2.5 Ploidy; 4.3.2.6 Chromosomal instability; 4.3.2.7 Mitochondrial instability; 4.3.3 Cell cycle; 4.3.3.1 Cell division 4.3.3.2 Cell division and brewery fermentation |
| Record Nr. | UNINA-9910145586103321 |
Boulton Chris
|
||
| Oxford [England] ; ; Malden, MA, : Blackwell Science | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Brewing yeast and fermentation [[electronic resource] /] / Chris Boulton and David Quain
| Brewing yeast and fermentation [[electronic resource] /] / Chris Boulton and David Quain |
| Autore | Boulton Chris |
| Pubbl/distr/stampa | Oxford [England] ; ; Malden, MA, : Blackwell Science |
| Descrizione fisica | 1 online resource (660 p.) |
| Disciplina |
663.33
663.42 663/.42 |
| Altri autori (Persone) | QuainDavid |
| Soggetto topico |
Yeast
Brewing Llevats Elaboració de cervesa |
| Soggetto genere / forma | Llibres electrònics |
| ISBN |
1-281-31277-0
9786611312770 0-470-99941-1 0-470-99940-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Brewing Yeast and Fermentation; Contents; Preface; Acknowledgements; 1 Beer and brewing; 1.1 Introduction; 1.2 Historical perspective; 1.3 Current developments; 1.4 Legislation; 2 The brewing process; 2.1 Overview; 2.2 Beer types; 2.2.1 Beverages related to beer; 2.2.1.1 Sake; 2.2.1.2 Sorghum beer; 2.3 The brewing process; 2.3.1 Malting; 2.3.2 Adjuncts; 2.3.3 Brewing water; 2.3.4 Hops; 2.3.5 Production of sweet wort; 2.3.6 Wort boiling; 2.3.7 Fermenta n and post-fermentation processes; 2.4 Wort composition; 2.4.1 Carbohydrates; 2.4.2 Nitrogenous components; 2.4.3 Polyphenols; 2.4.4 Lipids
2.4.5 Sulphur compounds2.4.6 Minerals; 2.4.7 Miscellaneous; 2.5 High-gravity brewing; 2.6 Glossary of brewing terms; 3 The biochemistry of fermentation; 3.1 Overview; 3.2 Mass balance; 3.3 Assimilation of wort nutrients; 3.3.1 Sugar uptake; 3.3.2 Uptake of wort nitrogenous components; 3.3.3 Uptake of lipids; 3.3.4 Metal ion uptake; 3.4 Carbohydrate dissimilation; 3.4.1 Carbon catabolite repression; 3.4.2 Storage carbohydrates; 3.4.2.1 Glycogen; 3.4.2.2 Trehalose; 3.4.3 Fermentable growth medium induced pathway; 3.5 Requirement for oxygen; 3.5.1 Synthesis of sterols and unsaturated fatty acids 3.6 Ethanol tolerance3.6.1 Ethanol formation during fermentation; 3.6.2 Ethanol toxicity; 3.7 Formation of flavour compounds; 3.7.1 Organic and fatty acids; 3.7.2 Higher alcohols; 3.7.3 Esters; 3.7.4 Carbonyls; 3.7.4.1 Vicinal diketones; 3.7.5 Sulphur compounds; 3.7.6 Shock excretion; 4 Brewing yeast; 4.1 Morphology, cytology and cellular function; 4.1.1 Cell morphology; 4.1.1.1 Cell composition; 4.1.2 Cytology; 4.1.2.1 Plasma membrane; 4.1.2.2 Periplasm; 4.1.2.3 Mitochondria; 4.1.2.4 Vacuoles; 4.1.2.5 Other cytoplasmic inclusions; 4.1.3 Intracellular location of enzymes 4.2 Taxonomy and differentiation4.2.1 Taxonomy of the Saccharomyces; 4.2.1.1 Identification of yeasts; 4.2.2 Taxonomy of ale and lager yeasts; 4.2.3 Diversity and differences between ale and lager yeasts; 4.2.3.1 Culture collections of brewing yeasts; 4.2.4 Differentiation - an introduction; 4.2.5 `Traditional' methods; 4.2.5.1 Plate tests; 4.2.5.2 Flocculation tests; 4.2.5.3 Fermentation performance; 4.2.5.4 Assimilation/fermentation; 4.2.5.5 Immunology; 4.2.5.6 Other approaches; 4.2.6 `Modern' methods; 4.2.6.1 Genetic fingerprinting - RFLP; 4.2.6.2 Genetic fingerprinting - PCR 4.2.6.3 Genetic fingerprinting - karyotyping4.2.6.4 Genetic fingerprinting - AFLP; 4.2.6.5 Pyrolysis mass spectroscopy; 4.2.6.6 Other approaches; 4.3 Genetics - genome, cell cycle and modification; 4.3.1 Introduction; 4.3.1.1 Genetic nomenclature and definitions; 4.3.2 The genome; 4.3.2.1 Yeast genome project; 4.3.2.2 Yeast genome project, human disease and pathogenicity; 4.3.2.3 Yeast genome project and brewing yeast; 4.3.2.4 Chromosome number; 4.3.2.5 Ploidy; 4.3.2.6 Chromosomal instability; 4.3.2.7 Mitochondrial instability; 4.3.3 Cell cycle; 4.3.3.1 Cell division 4.3.3.2 Cell division and brewery fermentation |
| Record Nr. | UNISA-996201971803316 |
|
Boulton Chris
|
||
| Oxford [England] ; ; Malden, MA, : Blackwell Science | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Brewing yeast and fermentation [[electronic resource] /] / Chris Boulton and David Quain
| Brewing yeast and fermentation [[electronic resource] /] / Chris Boulton and David Quain |
| Autore | Boulton Chris |
| Pubbl/distr/stampa | Oxford [England] ; ; Malden, MA, : Blackwell Science |
| Descrizione fisica | 1 online resource (660 p.) |
| Disciplina |
663.33
663.42 663/.42 |
| Altri autori (Persone) | QuainDavid |
| Soggetto topico |
Yeast
Brewing Llevats Elaboració de cervesa |
| Soggetto genere / forma | Llibres electrònics |
| ISBN |
1-281-31277-0
9786611312770 0-470-99941-1 0-470-99940-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Brewing Yeast and Fermentation; Contents; Preface; Acknowledgements; 1 Beer and brewing; 1.1 Introduction; 1.2 Historical perspective; 1.3 Current developments; 1.4 Legislation; 2 The brewing process; 2.1 Overview; 2.2 Beer types; 2.2.1 Beverages related to beer; 2.2.1.1 Sake; 2.2.1.2 Sorghum beer; 2.3 The brewing process; 2.3.1 Malting; 2.3.2 Adjuncts; 2.3.3 Brewing water; 2.3.4 Hops; 2.3.5 Production of sweet wort; 2.3.6 Wort boiling; 2.3.7 Fermenta n and post-fermentation processes; 2.4 Wort composition; 2.4.1 Carbohydrates; 2.4.2 Nitrogenous components; 2.4.3 Polyphenols; 2.4.4 Lipids
2.4.5 Sulphur compounds2.4.6 Minerals; 2.4.7 Miscellaneous; 2.5 High-gravity brewing; 2.6 Glossary of brewing terms; 3 The biochemistry of fermentation; 3.1 Overview; 3.2 Mass balance; 3.3 Assimilation of wort nutrients; 3.3.1 Sugar uptake; 3.3.2 Uptake of wort nitrogenous components; 3.3.3 Uptake of lipids; 3.3.4 Metal ion uptake; 3.4 Carbohydrate dissimilation; 3.4.1 Carbon catabolite repression; 3.4.2 Storage carbohydrates; 3.4.2.1 Glycogen; 3.4.2.2 Trehalose; 3.4.3 Fermentable growth medium induced pathway; 3.5 Requirement for oxygen; 3.5.1 Synthesis of sterols and unsaturated fatty acids 3.6 Ethanol tolerance3.6.1 Ethanol formation during fermentation; 3.6.2 Ethanol toxicity; 3.7 Formation of flavour compounds; 3.7.1 Organic and fatty acids; 3.7.2 Higher alcohols; 3.7.3 Esters; 3.7.4 Carbonyls; 3.7.4.1 Vicinal diketones; 3.7.5 Sulphur compounds; 3.7.6 Shock excretion; 4 Brewing yeast; 4.1 Morphology, cytology and cellular function; 4.1.1 Cell morphology; 4.1.1.1 Cell composition; 4.1.2 Cytology; 4.1.2.1 Plasma membrane; 4.1.2.2 Periplasm; 4.1.2.3 Mitochondria; 4.1.2.4 Vacuoles; 4.1.2.5 Other cytoplasmic inclusions; 4.1.3 Intracellular location of enzymes 4.2 Taxonomy and differentiation4.2.1 Taxonomy of the Saccharomyces; 4.2.1.1 Identification of yeasts; 4.2.2 Taxonomy of ale and lager yeasts; 4.2.3 Diversity and differences between ale and lager yeasts; 4.2.3.1 Culture collections of brewing yeasts; 4.2.4 Differentiation - an introduction; 4.2.5 `Traditional' methods; 4.2.5.1 Plate tests; 4.2.5.2 Flocculation tests; 4.2.5.3 Fermentation performance; 4.2.5.4 Assimilation/fermentation; 4.2.5.5 Immunology; 4.2.5.6 Other approaches; 4.2.6 `Modern' methods; 4.2.6.1 Genetic fingerprinting - RFLP; 4.2.6.2 Genetic fingerprinting - PCR 4.2.6.3 Genetic fingerprinting - karyotyping4.2.6.4 Genetic fingerprinting - AFLP; 4.2.6.5 Pyrolysis mass spectroscopy; 4.2.6.6 Other approaches; 4.3 Genetics - genome, cell cycle and modification; 4.3.1 Introduction; 4.3.1.1 Genetic nomenclature and definitions; 4.3.2 The genome; 4.3.2.1 Yeast genome project; 4.3.2.2 Yeast genome project, human disease and pathogenicity; 4.3.2.3 Yeast genome project and brewing yeast; 4.3.2.4 Chromosome number; 4.3.2.5 Ploidy; 4.3.2.6 Chromosomal instability; 4.3.2.7 Mitochondrial instability; 4.3.3 Cell cycle; 4.3.3.1 Cell division 4.3.3.2 Cell division and brewery fermentation |
| Record Nr. | UNINA-9910830816303321 |
|
Boulton Chris
|
||
| Oxford [England] ; ; Malden, MA, : Blackwell Science | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
The chemistry of beer / / Roger Barth, Ph.D
| The chemistry of beer / / Roger Barth, Ph.D |
| Autore | Barth Roger |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : John Wiley & Sons, Inc., , 2013 |
| Descrizione fisica | 1 online resource (350 p.) |
| Disciplina | 663/.42 |
| Soggetto topico |
Beer
Beer - Analysis |
| ISBN |
1-118-73379-7
1-118-73374-6 1-118-73387-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Title page; Copyright page; Contents; Preface; Acknowledgments; About the Author; Periodic Table of Elements; CHAPTER 1: Introduction; 1.1 Brief History; Beer Origins; Babylon and Egypt; Europe; Monasteries; Hops; Commerce and Regulation; 1.2 The World of Beer; Beer Consumption; Varieties of Beer; Beer in Africa; Beer in Central and South America; Beer in the Far East; 1.3 Beer and Chemistry; 1.4 Alcohol and Prohibition; 1.5 Beer Tradition; Prestige of Beer; Role of Beer; Bibliography; Questions; CHAPTER 2: What Is Beer?; 2.1 Beer Ingredients; Malt; Hops; Yeast; Water; 2.2 Beer as Food
Calories in BeerGluten in Beer; Carbohydrates in Beer; 2.3 How Beer Is Made; Milling; Mashing; Wort Separation; Boiling; Chilling; Fermentation; Conditioning; Packaging; Bibliography; Questions; CHAPTER 3: Chemistry Basics; 3.1 Atoms; 3.2 Energy Levels and the Periodic Table; 3.3 Compounds; Ions; Lewis Dot Diagrams; 3.4 Ionic Bonds; 3.5 Covalent Bonds and Molecules; 3.6 Molecular Shape; 3.7 Polarity and Electronegativity; 3.8 Intermolecular Forces; Dispersion Forces; Stacking Forces; Dipole-Dipole Interactions; Hydrogen Bonding; Hydrophobic Force; 3.9 Molecular Kinetics 3.10 Chemical Reactions and Equations3.11 Mixtures; Bibliography; Questions; APPENDIX TO CHAPTER 3: Measurement in Chemistry; Numbers; International System; SI Base Units; Derived Units; Volume; Energy; Force; Pressure; Amount of Substance (Moles); Mass Relationships in Compounds; Composition of Mixtures; Mass Percent; Weight-Volume Percent; Volume Percent; Molar Concentration; Examples; Bibliography; Questions; CHAPTER 4: Water; 4.1 The Water Molecule; 4.2 Acids and Bases; Strong and Weak Acids and Bases; Le Châtelier's Principle; 4.3 pH; 4.4 Ions and Beer; Carbonate; Hard and Soft Water Ions and Mash pH4.5 Water Treatment; Filtration; Iron Removal; Reverse Osmosis; Ion Exchange; Activated Carbon; Oxygen Removal; Boiling; Water Adjustment; Bibliography; Questions; CHAPTER 5: Introduction to Organic Chemistry; 5.1 Structural Formulas; 5.2 Functional Groups; Alkanes and Alkyl Groups; Alkenes/Aromatic Compounds/Alkynes; Alcohols; Ethers; Amines; Carbonyl Compounds; Aldehydes and Ketones; Keto-enol Tautomermism; Carboxylic Acids; Esters; Amides; 5.3 Using the Functional Group Guide; Bibliography; Questions; CHAPTER 6: Sugars and Starches; 6.1 Monosaccharides; 6.2 Chirality DiastereomersAxial and Equatorial; 6.3 Disaccharides; 6.4 Polysaccharides; Gums; Bibliography; Questions; CHAPTER 7: Milling and Mashing; 7.1 Milling; 7.2 Mashing; Gelatinization; Liquefication; Saccharification; 7.3 Enzymes and Proteins; Catalysts; Amino Acids; Protein Structure; Enzyme Function; 7.4 Mashing Process; Amylase; Peptidase; Mash Tun; 7.5 Dextrins, Light Beer, and Malt Liquor; Bibliography; Questions; CHAPTER 8: Wort Separation and Boiling; 8.1 Wort Separation; Mash Tun Separation; Lauter Tun; Mash Filter; 8.2 Boiling; 8.3 Hops; Hop Products; 8.4 Hot Break; 8.5 Chilling Bibliography |
| Record Nr. | UNINA-9910139009303321 |
|
Barth Roger
|
||
| Hoboken, New Jersey : , : John Wiley & Sons, Inc., , 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
The chemistry of beer / / Roger Barth, Ph.D
| The chemistry of beer / / Roger Barth, Ph.D |
| Autore | Barth Roger |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : John Wiley & Sons, Inc., , 2013 |
| Descrizione fisica | 1 online resource (350 p.) |
| Disciplina | 663/.42 |
| Soggetto topico |
Beer
Beer - Analysis |
| ISBN |
1-118-73379-7
1-118-73374-6 1-118-73387-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Title page; Copyright page; Contents; Preface; Acknowledgments; About the Author; Periodic Table of Elements; CHAPTER 1: Introduction; 1.1 Brief History; Beer Origins; Babylon and Egypt; Europe; Monasteries; Hops; Commerce and Regulation; 1.2 The World of Beer; Beer Consumption; Varieties of Beer; Beer in Africa; Beer in Central and South America; Beer in the Far East; 1.3 Beer and Chemistry; 1.4 Alcohol and Prohibition; 1.5 Beer Tradition; Prestige of Beer; Role of Beer; Bibliography; Questions; CHAPTER 2: What Is Beer?; 2.1 Beer Ingredients; Malt; Hops; Yeast; Water; 2.2 Beer as Food
Calories in BeerGluten in Beer; Carbohydrates in Beer; 2.3 How Beer Is Made; Milling; Mashing; Wort Separation; Boiling; Chilling; Fermentation; Conditioning; Packaging; Bibliography; Questions; CHAPTER 3: Chemistry Basics; 3.1 Atoms; 3.2 Energy Levels and the Periodic Table; 3.3 Compounds; Ions; Lewis Dot Diagrams; 3.4 Ionic Bonds; 3.5 Covalent Bonds and Molecules; 3.6 Molecular Shape; 3.7 Polarity and Electronegativity; 3.8 Intermolecular Forces; Dispersion Forces; Stacking Forces; Dipole-Dipole Interactions; Hydrogen Bonding; Hydrophobic Force; 3.9 Molecular Kinetics 3.10 Chemical Reactions and Equations3.11 Mixtures; Bibliography; Questions; APPENDIX TO CHAPTER 3: Measurement in Chemistry; Numbers; International System; SI Base Units; Derived Units; Volume; Energy; Force; Pressure; Amount of Substance (Moles); Mass Relationships in Compounds; Composition of Mixtures; Mass Percent; Weight-Volume Percent; Volume Percent; Molar Concentration; Examples; Bibliography; Questions; CHAPTER 4: Water; 4.1 The Water Molecule; 4.2 Acids and Bases; Strong and Weak Acids and Bases; Le Châtelier's Principle; 4.3 pH; 4.4 Ions and Beer; Carbonate; Hard and Soft Water Ions and Mash pH4.5 Water Treatment; Filtration; Iron Removal; Reverse Osmosis; Ion Exchange; Activated Carbon; Oxygen Removal; Boiling; Water Adjustment; Bibliography; Questions; CHAPTER 5: Introduction to Organic Chemistry; 5.1 Structural Formulas; 5.2 Functional Groups; Alkanes and Alkyl Groups; Alkenes/Aromatic Compounds/Alkynes; Alcohols; Ethers; Amines; Carbonyl Compounds; Aldehydes and Ketones; Keto-enol Tautomermism; Carboxylic Acids; Esters; Amides; 5.3 Using the Functional Group Guide; Bibliography; Questions; CHAPTER 6: Sugars and Starches; 6.1 Monosaccharides; 6.2 Chirality DiastereomersAxial and Equatorial; 6.3 Disaccharides; 6.4 Polysaccharides; Gums; Bibliography; Questions; CHAPTER 7: Milling and Mashing; 7.1 Milling; 7.2 Mashing; Gelatinization; Liquefication; Saccharification; 7.3 Enzymes and Proteins; Catalysts; Amino Acids; Protein Structure; Enzyme Function; 7.4 Mashing Process; Amylase; Peptidase; Mash Tun; 7.5 Dextrins, Light Beer, and Malt Liquor; Bibliography; Questions; CHAPTER 8: Wort Separation and Boiling; 8.1 Wort Separation; Mash Tun Separation; Lauter Tun; Mash Filter; 8.2 Boiling; 8.3 Hops; Hop Products; 8.4 Hot Break; 8.5 Chilling Bibliography |
| Record Nr. | UNINA-9910824520703321 |
|
Barth Roger
|
||
| Hoboken, New Jersey : , : John Wiley & Sons, Inc., , 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||