Tense and aspect in Romance languages [electronic resource] / edited by Dalila Ayoun, M. Rafael Salaberry.
Contributor(s): Material type:
TextSeries: Studies in bilingualism ; v. 29.Publication details: Philadelphia, PA : J. Benjamins, 2005.Description: x, 316 pSubject(s): Genre/Form: DDC classification: - 440/.045 22
- PC159 .T46 2005
| Item type | Current library | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|
| Ebook | TUS: Midlands, Main Library Athlone Online | eBook (Browse shelf(Opens below)) | Available |
Includes bibliographical references and index.
Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.
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1
Food chain integrity :
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2
Microbial production of food ingredients, enzymes and nutraceuticals
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3
Breadmaking
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4
Encapsulation technologies and delivery systems for food ingredients and nutraceuticals
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5
Emerging food packaging technologies
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6
Advances in meat, poultry and seafood packaging
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7
Nanotechnology in the food, beverage and nutraceutical industries
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8
Natural food additives, ingredients and flavourings
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9
Alcoholic beverages
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10
Microbial decontamination in the food industry
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11
Chemical deterioration and physical instability of food and beverages
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12
Separation, extraction and concentration processes in the food, beverage and nutraceutical industries
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13
Delivering performance in food supply chains
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14
Processed meats
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15
Food and beverage stability and shelf life
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16
Cocona to mango
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17
Functional foods
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18
Diet, immunity and inflammation /
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19
Advances in microbial food safety. Volume 1 /
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20
Food processing technology :
by Fellows, P. J. -
21
Fibre-rich and wholegrain foods :
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22
Advances in aquaculture hatchery technology /
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23
Cereal grains for the food and beverage industries /
by Arendt, Elke K. -
24
Robotics and automation in the food industry :
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25
Open innovation in the food and beverage industry /
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26
Food enrichment with omega-3 fatty acids /
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27
Functional ingredients from algae for foods and nutraceuticals /
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28
Instrumental assessment of food sensory quality :
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29
Handbook of food powders :
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30
Food processing technology :
by Fellows, P. -
31
Understanding consumers of food products /
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32
Advances in fermented foods and beverages :
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33
Handbook of natural antimicrobials for food safety and quality /
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34
Metabolomics as a tool in nutrition research /
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35
Electron beam pasteurization and complementary food processing technologies /
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36
Global legislation for food contact materials /
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37
Foodborne parasites in the food supply web :
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38
Specialty oils and fats in food and nutrition :
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39
Emerging technologies for promoting food security :
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40
Brewing microbiology :
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41
Handbook of food proteins
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42
Manley's technology of biscuits, crackers and cookies
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43
Handbook of hydrocolloids /
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44
Meat products handbook :
by Feiner, Gerhard. -
45
Food processing technology :
by Fellows, P. J., -
46
Lawrie's meat science /
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47
Advances in pig welfare /
by Spinka, Marek, -
48
Proteins in food processing /
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49
Starch in food :