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Forensic Examination and Interpretation of Tool Marks
| Forensic Examination and Interpretation of Tool Marks |
| Autore | Baldwin David |
| Pubbl/distr/stampa | John Wiley & Sons, Inc |
| Descrizione fisica | 1 online resource (270 p.) : ill |
| Disciplina | 363.2562 |
| Soggetto non controllato |
Evidence, Criminal
Tools Forensic Sciences Criminal Investigation Law House & Home Social Science |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910830358203321 |
Baldwin David
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| John Wiley & Sons, Inc | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Forensic Examination and Interpretation of Tool Marks
| Forensic Examination and Interpretation of Tool Marks |
| Autore | Baldwin David |
| Pubbl/distr/stampa | John Wiley & Sons, Inc |
| Descrizione fisica | 1 online resource (270 p.) : ill |
| Disciplina | 363.2562 |
| Soggetto non controllato |
Evidence, Criminal
Tools Forensic Sciences Criminal Investigation Law House & Home Social Science |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910840889803321 |
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Baldwin David
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| John Wiley & Sons, Inc | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Our favorite bacon recipes
| Our favorite bacon recipes |
| Pubbl/distr/stampa | Columbus, Ohio : , : Gooseberry Patch, , 2016 |
| Descrizione fisica | 1 online resource (130 pages) : illustrations |
| Disciplina | 641.664 |
| Soggetto topico | Cooking (Bacon) |
| Soggetto non controllato |
Home Economics
House & Home |
| ISBN | 1-62093-454-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910150355303321 |
| Columbus, Ohio : , : Gooseberry Patch, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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SUNSET Outdoor Living
| SUNSET Outdoor Living |
| Pubbl/distr/stampa | Oxmoor House |
| Descrizione fisica | 1 online resource (96 p.) |
| Soggetto non controllato |
Home Economics
House & Home |
| ISBN | 0-8487-5134-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910148630203321 |
| Oxmoor House | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Traditional European Breads [[electronic resource] ] : An Illustrative Compendium of Ancestral Knowledge and Cultural Heritage / / edited by Marco Garcia-Vaquero, Kristian Pastor, Gul Ebru Orhun, Anna McElhatton, João Miguel F. Rocha
| Traditional European Breads [[electronic resource] ] : An Illustrative Compendium of Ancestral Knowledge and Cultural Heritage / / edited by Marco Garcia-Vaquero, Kristian Pastor, Gul Ebru Orhun, Anna McElhatton, João Miguel F. Rocha |
| Autore | Garcia-Vaquero Marco |
| Edizione | [1st ed. 2023.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2023 |
| Descrizione fisica | 1 online resource (423 pages) |
| Disciplina | 664.7523 |
| Altri autori (Persone) |
PastorKristian
OrhunGül Ebru McElhattonAnna RochaJoão Miguel F |
| Soggetto topico |
Food—Microbiology
Food science Cultural property Food Microbiology Food Science Food Studies Cultural Heritage |
| Soggetto non controllato |
Home Economics
House & Home |
| ISBN |
9783031233524
9783031233517 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Chapter 1. The fundamentals of bread making: the science of fermentation -- Chapter 2. Traditional breads from the Baltic countries (Estonia, Latvia, Lithuania) -- Chapter 3. Traditional breads in Bulgaria -- Chapter 4. Traditional Croatian breads, the “Peka” -- Chapter 5. Traditional breads from Cyprus, the “Arkatena” -- Chapter 6. Traditional breads from France -- Chapter 7. Traditional breads from Germany -- Chapter 8. Traditional Greek fermented bread, the “Eftazymo” -- Chapter 9. Traditional Hungarian sourdough -- Chapter 10. Traditional Irish breads, the “dulse bread” and the “Barnbrack bread or Bairín Breac” -- Chapter 11. Traditional Italian breads -- Chapter 12. Traditional Latvian sourdough rye bread -- Chapter 13. Traditional breads from Malta, the “Il-Hobza Maltija” -- Chapter 14. Traditional Norwegian breads -- Chapter 15. Traditional Polish Breads -- Chapter 16. Traditional Portuguese breads, the “Broa” and the “Pão de Gimonde” -- Chapter 17. Traditional Festive Romanian Easter Bread, the “Pasca” -- Chapter 18. Traditional Serbian bread, the “CIPOVKA” -- Chapter 19. Traditional breads from Spain -- Chapter 20. Traditional Turkish breads, the “Tandir Ekmeği’” -- Chapter 21. Traditional Ukranian bread making. |
| Record Nr. | UNINA-9910725101203321 |
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Garcia-Vaquero Marco
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| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2023 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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