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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 | ||
| ||
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-9910841485103321 |
|
Boulton Chris
|
||
| Oxford [England] ; ; Malden, MA, : Blackwell Science | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Brewing yeast fermentation performance [[electronic resource] /] / edited by Katherine Smart
| Brewing yeast fermentation performance [[electronic resource] /] / edited by Katherine Smart |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Oxford, UK ; ; Malden, MA, : Blackwell Science, 2003 |
| Descrizione fisica | 1 online resource (340 p.) |
| Disciplina |
663.33
663/.13 664/.024 |
| Altri autori (Persone) | SmartKatherine |
| Soggetto topico |
Yeast
Fermentation |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-282-35980-0
9786612359804 0-470-69604-4 0-470-69529-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910144386103321 |
| Oxford, UK ; ; Malden, MA, : Blackwell Science, 2003 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Brewing yeast fermentation performance [[electronic resource] /] / edited by Katherine Smart
| Brewing yeast fermentation performance [[electronic resource] /] / edited by Katherine Smart |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Oxford, UK ; ; Malden, MA, : Blackwell Science, 2003 |
| Descrizione fisica | 1 online resource (340 p.) |
| Disciplina |
663.33
663/.13 664/.024 |
| Altri autori (Persone) | SmartKatherine |
| Soggetto topico |
Yeast
Fermentation |
| ISBN |
1-282-35980-0
9786612359804 0-470-69604-4 0-470-69529-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996197308403316 |
| Oxford, UK ; ; Malden, MA, : Blackwell Science, 2003 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Brewing yeast fermentation performance [[electronic resource] /] / edited by Katherine Smart
| Brewing yeast fermentation performance [[electronic resource] /] / edited by Katherine Smart |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Oxford, UK ; ; Malden, MA, : Blackwell Science, 2003 |
| Descrizione fisica | 1 online resource (340 p.) |
| Disciplina |
663.33
663/.13 664/.024 |
| Altri autori (Persone) | SmartKatherine |
| Soggetto topico |
Yeast
Fermentation |
| ISBN |
1-282-35980-0
9786612359804 0-470-69604-4 0-470-69529-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910830695803321 |
| Oxford, UK ; ; Malden, MA, : Blackwell Science, 2003 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Brewing yeast fermentation performance [[electronic resource] /] / edited by Katherine Smart
| Brewing yeast fermentation performance [[electronic resource] /] / edited by Katherine Smart |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Oxford, UK ; ; Malden, MA, : Blackwell Science, 2003 |
| Descrizione fisica | 1 online resource (340 p.) |
| Disciplina |
663.33
663/.13 664/.024 |
| Altri autori (Persone) | SmartKatherine |
| Soggetto topico |
Yeast
Fermentation |
| ISBN |
1-282-35980-0
9786612359804 0-470-69604-4 0-470-69529-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910840716103321 |
| Oxford, UK ; ; Malden, MA, : Blackwell Science, 2003 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||