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Antologia sull'ostrica / Augusto Semeraro
| Antologia sull'ostrica / Augusto Semeraro |
| Autore | Semeraro, Augusto |
| Pubbl/distr/stampa | Taranto : Grafiche Cressati, 1971 |
| Descrizione fisica | 149 p., [6] carte di tav. : ill. ; 24 cm |
| Disciplina | 664.94 |
| Soggetto topico | Ostriche - Allevamento |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNISALENTO-991004313027707536 |
Semeraro, Augusto
|
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| Taranto : Grafiche Cressati, 1971 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. del Salento | ||
| ||
Fish processing [[electronic resource] ] : sustainability and new opportunities / / edited by G.M. Hall
| Fish processing [[electronic resource] ] : sustainability and new opportunities / / edited by G.M. Hall |
| Pubbl/distr/stampa | Chichester, West Sussex, U.K. ; ; Ames, IA, USA, : Blackwell Pub., 2010 |
| Descrizione fisica | 1 online resource (312 p.) |
| Disciplina |
664.94
664/.94 |
| Altri autori (Persone) | HallG. M., Dr. |
| Soggetto topico |
Fishery processing
Fishery technology |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-282-78371-8
9786612783715 1-4443-2858-1 1-4443-2859-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Fish Processing - Sustainability and New Opportunities; Contents; Preface; Contributors; 1 Introduction: Challenges to the Fish-Processing Industry in a Resource-Starved World; 2 Canning Fish and Fish Products; 3 Preservation by Curing (Drying, Salting and Smoking); 4 Freezing and Chilling of Fish and Fish Products; 5 Surimi and Fish Mince Products; 6 Sustainability Impacts of Fish-Processing Operations; 7 Sustainability of Fermented Fish Products; 8 On-board Fish Processing; 9 Fishmeal Production and Sustainability; 10 Utilization of Fish Processing By-products for Bioactive Compounds
11 Life Cycle Assessment of Bulk Packaging Used to Transport Fresh Fish Products: Case StudyIndex |
| Record Nr. | UNINA-9910140804703321 |
| Chichester, West Sussex, U.K. ; ; Ames, IA, USA, : Blackwell Pub., 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Fish processing [[electronic resource] ] : sustainability and new opportunities / / edited by G.M. Hall
| Fish processing [[electronic resource] ] : sustainability and new opportunities / / edited by G.M. Hall |
| Pubbl/distr/stampa | Chichester, West Sussex, U.K. ; ; Ames, IA, USA, : Blackwell Pub., 2010 |
| Descrizione fisica | 1 online resource (312 p.) |
| Disciplina |
664.94
664/.94 |
| Altri autori (Persone) | HallG. M., Dr. |
| Soggetto topico |
Fishery processing
Fishery technology |
| ISBN |
1-282-78371-8
9786612783715 1-4443-2858-1 1-4443-2859-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Fish Processing - Sustainability and New Opportunities; Contents; Preface; Contributors; 1 Introduction: Challenges to the Fish-Processing Industry in a Resource-Starved World; 2 Canning Fish and Fish Products; 3 Preservation by Curing (Drying, Salting and Smoking); 4 Freezing and Chilling of Fish and Fish Products; 5 Surimi and Fish Mince Products; 6 Sustainability Impacts of Fish-Processing Operations; 7 Sustainability of Fermented Fish Products; 8 On-board Fish Processing; 9 Fishmeal Production and Sustainability; 10 Utilization of Fish Processing By-products for Bioactive Compounds
11 Life Cycle Assessment of Bulk Packaging Used to Transport Fresh Fish Products: Case StudyIndex |
| Record Nr. | UNISA-996205414003316 |
| Chichester, West Sussex, U.K. ; ; Ames, IA, USA, : Blackwell Pub., 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Fish processing [[electronic resource] ] : sustainability and new opportunities / / edited by G.M. Hall
| Fish processing [[electronic resource] ] : sustainability and new opportunities / / edited by G.M. Hall |
| Pubbl/distr/stampa | Chichester, West Sussex, U.K. ; ; Ames, IA, USA, : Blackwell Pub., 2010 |
| Descrizione fisica | 1 online resource (312 p.) |
| Disciplina |
664.94
664/.94 |
| Altri autori (Persone) | HallG. M., Dr. |
| Soggetto topico |
Fishery processing
Fishery technology |
| ISBN |
1-282-78371-8
9786612783715 1-4443-2858-1 1-4443-2859-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Fish Processing - Sustainability and New Opportunities; Contents; Preface; Contributors; 1 Introduction: Challenges to the Fish-Processing Industry in a Resource-Starved World; 2 Canning Fish and Fish Products; 3 Preservation by Curing (Drying, Salting and Smoking); 4 Freezing and Chilling of Fish and Fish Products; 5 Surimi and Fish Mince Products; 6 Sustainability Impacts of Fish-Processing Operations; 7 Sustainability of Fermented Fish Products; 8 On-board Fish Processing; 9 Fishmeal Production and Sustainability; 10 Utilization of Fish Processing By-products for Bioactive Compounds
11 Life Cycle Assessment of Bulk Packaging Used to Transport Fresh Fish Products: Case StudyIndex |
| Record Nr. | UNINA-9910830398403321 |
| Chichester, West Sussex, U.K. ; ; Ames, IA, USA, : Blackwell Pub., 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Fish processing [[electronic resource] ] : sustainability and new opportunities / / edited by G.M. Hall
| Fish processing [[electronic resource] ] : sustainability and new opportunities / / edited by G.M. Hall |
| Pubbl/distr/stampa | Chichester, West Sussex, U.K. ; ; Ames, IA, USA, : Blackwell Pub., 2010 |
| Descrizione fisica | 1 online resource (312 p.) |
| Disciplina |
664.94
664/.94 |
| Altri autori (Persone) | HallG. M., Dr. |
| Soggetto topico |
Fishery processing
Fishery technology |
| ISBN |
1-282-78371-8
9786612783715 1-4443-2858-1 1-4443-2859-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Fish Processing - Sustainability and New Opportunities; Contents; Preface; Contributors; 1 Introduction: Challenges to the Fish-Processing Industry in a Resource-Starved World; 2 Canning Fish and Fish Products; 3 Preservation by Curing (Drying, Salting and Smoking); 4 Freezing and Chilling of Fish and Fish Products; 5 Surimi and Fish Mince Products; 6 Sustainability Impacts of Fish-Processing Operations; 7 Sustainability of Fermented Fish Products; 8 On-board Fish Processing; 9 Fishmeal Production and Sustainability; 10 Utilization of Fish Processing By-products for Bioactive Compounds
11 Life Cycle Assessment of Bulk Packaging Used to Transport Fresh Fish Products: Case StudyIndex |
| Record Nr. | UNINA-9910840541903321 |
| Chichester, West Sussex, U.K. ; ; Ames, IA, USA, : Blackwell Pub., 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Fish processing technology / edited by G. M. Hall
| Fish processing technology / edited by G. M. Hall |
| Edizione | [2. ed.] |
| Pubbl/distr/stampa | London...[etc.] : Blackie Academic & Professional, c1997 |
| Descrizione fisica | VIII, 292 p. : ill. ; 24 cm. |
| Disciplina | 664.94 |
| Soggetto topico |
Pesci
Pesci - Conservazione Pesci - Confezionamento |
| ISBN | 0-7514-0273-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNIBAS-000017345 |
| London...[etc.] : Blackie Academic & Professional, c1997 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. della Basilicata | ||
| ||
Fishery products [[electronic resource] ] : quality, safety and authenticity / / edited by Hartmut Rehbein, Jörg Oehlenschläger
| Fishery products [[electronic resource] ] : quality, safety and authenticity / / edited by Hartmut Rehbein, Jörg Oehlenschläger |
| Pubbl/distr/stampa | Chichester, West Sussex, UK ; ; Ames, Iowa, : Wiley-Blackwell Pub., c2009 |
| Descrizione fisica | 1 online resource (495 p.) |
| Disciplina |
664.94
664/.94 |
| Altri autori (Persone) |
RehbeinHartmut
OehlenschlägerJörg |
| Soggetto topico |
Fishery products - Quality control
Fishery processing - Quality control |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-282-38518-6
9786612385186 1-4443-2266-4 1-4443-2267-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
FISHERY PRODUCTS: Quality, safety and authenticity; Contents; List of Contributors; Preface; Introduction; Chapter 1: Basic facts and figures; 1.1 Introduction; 1.2 World fishery production; 1.3 Categories of fish species; 1.4 Fish muscle; 1.5 Nutritional composition; 1.6 Vitamins; 1.7 Minerals; 1.8 Post mortem changes in fish muscle; 1.9 References and further reading; Chapter 2: Traditional methods; 2.1 Introduction; 2.2 TVB-N; 2.3 Methylamines; 2.4 Volatile acids; 2.5 Volatile reducing substances; 2.6 Indole; 2.7 Proteolysis and amino acids; 2.8 pH; 2.9 Refractive index of eye fluids
2.10 Discussion and summary2.11 References; Chapter 3: Biogenic amines; 3.1 Introduction; 3.2 Factors affecting amine decarboxylase activity; 3.3 Safety aspects; 3.4 Quality assessment; 3.5 Regulatory issues; 3.6 Methods of biogenic amine quantification; 3.7 References; Chapter 4: ATP-derived products and K-value determination; 4.1 In vivo role of nucleotides; 4.2 Post mortem changes; 4.3 Methodology for evaluating the K-value or related compounds; 4.4 Conclusions; 4.5 References; Chapter 5: VIS/NIR spectroscopy; 5.1 Introduction; 5.2 Analytical principles and measurements 5.3 Constituents: assessment of chemical composition5.4 Freshness and storage time; 5.5 Authentication; 5.6 Safety; 5.7 Other quality parameters; 5.8 Summary and future perspectives; 5.9 References; Chapter 6: Electronic nose and electronic tongue; 6.1 Introduction on electronic nose and olfaction; 6.2 Application of the electronic nose and electronic tongue; 6.3 Colorimetric techniques, optical equipment and consumer electronics; 6.4 Classification of fish odours; 6.5 Quality indicators in fish during chilled storage: gas chromatography analysis of volatile compounds 6.6 Application of the electronic nose for evaluation of fish freshness6.7 Combined electronic noses for estimating fish freshness; 6.8 Conclusions and future outlook; 6.9 References; Chapter 7: Colour measurement; 7.1 Introduction; 7.2 Instrumentation; 7.3 Novel methods of colour evaluation; 7.4 Colour measurement on fish and fishery products; 7.5 Summary; 7.6 References; Chapter 8: Differential scanning calorimetry; 8.1 Introduction; 8.2 Principle of function of the instruments; 8.3 First applications of DSC on fish muscle and other seafood 8.4 Recent applications of DSC for investigating quality and safety8.5 Summary; 8.6 References; Chapter 9: Instrumental texture measurement; 9.1 Introduction; 9.2 Instrumental texture; 9.3 Texture measurement for quality classification or prediction; 9.4 Conclusions; 9.5 References; Chapter 10: Image processing; 10.1 Introduction; 10.2 Quality characteristics from images; 10.3 Spectral signature of images; 10.4 Elastic properties from images; 10.5 Analysis of image data; 10.6 Results and discussion; 10.7 Freshness determination from images; 10.8 Firmness information from images 10.9 Conclusions |
| Record Nr. | UNINA-9910139965603321 |
| Chichester, West Sussex, UK ; ; Ames, Iowa, : Wiley-Blackwell Pub., c2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Fishery products [[electronic resource] ] : quality, safety and authenticity / / edited by Hartmut Rehbein, Jörg Oehlenschläger
| Fishery products [[electronic resource] ] : quality, safety and authenticity / / edited by Hartmut Rehbein, Jörg Oehlenschläger |
| Pubbl/distr/stampa | Chichester, West Sussex, UK ; ; Ames, Iowa, : Wiley-Blackwell Pub., c2009 |
| Descrizione fisica | 1 online resource (495 p.) |
| Disciplina |
664.94
664/.94 |
| Altri autori (Persone) |
RehbeinHartmut
OehlenschlägerJörg |
| Soggetto topico |
Fishery products - Quality control
Fishery processing - Quality control |
| ISBN |
1-282-38518-6
9786612385186 1-4443-2266-4 1-4443-2267-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
FISHERY PRODUCTS: Quality, safety and authenticity; Contents; List of Contributors; Preface; Introduction; Chapter 1: Basic facts and figures; 1.1 Introduction; 1.2 World fishery production; 1.3 Categories of fish species; 1.4 Fish muscle; 1.5 Nutritional composition; 1.6 Vitamins; 1.7 Minerals; 1.8 Post mortem changes in fish muscle; 1.9 References and further reading; Chapter 2: Traditional methods; 2.1 Introduction; 2.2 TVB-N; 2.3 Methylamines; 2.4 Volatile acids; 2.5 Volatile reducing substances; 2.6 Indole; 2.7 Proteolysis and amino acids; 2.8 pH; 2.9 Refractive index of eye fluids
2.10 Discussion and summary2.11 References; Chapter 3: Biogenic amines; 3.1 Introduction; 3.2 Factors affecting amine decarboxylase activity; 3.3 Safety aspects; 3.4 Quality assessment; 3.5 Regulatory issues; 3.6 Methods of biogenic amine quantification; 3.7 References; Chapter 4: ATP-derived products and K-value determination; 4.1 In vivo role of nucleotides; 4.2 Post mortem changes; 4.3 Methodology for evaluating the K-value or related compounds; 4.4 Conclusions; 4.5 References; Chapter 5: VIS/NIR spectroscopy; 5.1 Introduction; 5.2 Analytical principles and measurements 5.3 Constituents: assessment of chemical composition5.4 Freshness and storage time; 5.5 Authentication; 5.6 Safety; 5.7 Other quality parameters; 5.8 Summary and future perspectives; 5.9 References; Chapter 6: Electronic nose and electronic tongue; 6.1 Introduction on electronic nose and olfaction; 6.2 Application of the electronic nose and electronic tongue; 6.3 Colorimetric techniques, optical equipment and consumer electronics; 6.4 Classification of fish odours; 6.5 Quality indicators in fish during chilled storage: gas chromatography analysis of volatile compounds 6.6 Application of the electronic nose for evaluation of fish freshness6.7 Combined electronic noses for estimating fish freshness; 6.8 Conclusions and future outlook; 6.9 References; Chapter 7: Colour measurement; 7.1 Introduction; 7.2 Instrumentation; 7.3 Novel methods of colour evaluation; 7.4 Colour measurement on fish and fishery products; 7.5 Summary; 7.6 References; Chapter 8: Differential scanning calorimetry; 8.1 Introduction; 8.2 Principle of function of the instruments; 8.3 First applications of DSC on fish muscle and other seafood 8.4 Recent applications of DSC for investigating quality and safety8.5 Summary; 8.6 References; Chapter 9: Instrumental texture measurement; 9.1 Introduction; 9.2 Instrumental texture; 9.3 Texture measurement for quality classification or prediction; 9.4 Conclusions; 9.5 References; Chapter 10: Image processing; 10.1 Introduction; 10.2 Quality characteristics from images; 10.3 Spectral signature of images; 10.4 Elastic properties from images; 10.5 Analysis of image data; 10.6 Results and discussion; 10.7 Freshness determination from images; 10.8 Firmness information from images 10.9 Conclusions |
| Record Nr. | UNINA-9910677839703321 |
| Chichester, West Sussex, UK ; ; Ames, Iowa, : Wiley-Blackwell Pub., c2009 | ||
| 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 | ||
| ||
