besana claudio (9 risultati)

Condizione: Good. Il cofanetto (se previsto) può presentare modeste tracce d'uso, piccole lesioni, fioriture e macchie non invasive.Sovraccoperta con modeste tracce d'uso. Può presentare piccole mancanze, leggere bruniture, rade fioriture o macchiette.Copertina con modeste tracce d'uso. Può presentare minime mancanze, qualche rada fioritura o macchietta, leggere bruniture o piccole pieghe.Dorso in buone condizioni. Può presentare un fisiologico stress da lettura, piccole mancanze e segni di cedevolezza in prossimità delle cerniere.Tagli moderatamente bruniti; possono presentare fioriture rade.L'interno può presentare modeste tracce d'uso, segni a matita, timbro o firma di appartenenza. Le pagine possono presentare minime gualciture, fioriture non invasive e leggere bruniture.Per Maggiori informazioni o foto non esitate a contattarci. . Buono (Good). Book.

Paperback. Condizione: Brand New. new edition. 406 pages. 8.50x6.00x1.00 inches. In Stock.

Taschenbuch. Condizione: Neu. Neuware -Since the end of the nineteenth century the dairy sectors of some industrialised European and American countries have experienced a phase of growth that took place at a different rate and in a different manner in each country, and which was made possible by the availability of raw materials and a more widespread knowledge of scientific and technological methods. The sector¿s expansion was favoured by a revolution in transport networks, the beginning of globalisation in world markets and, decisively, by advances in packaging and refrigeration techniques. Italy in particular, despite its low availability of raw materials compared to other countries, rose quickly throughout the last century to become one of the largest international producers and exporters of cheese, especially of high value PDO cheeses. What factors were behind this achievement and which were the strengths and weaknesses of the sector during the twentieth century The articles presented in this volume attempt to provide an answer to these questions from different points of view and using different interpretative approaches. The geographical range covered by these studies also reaches beyond Italy in order to look at other countries with relatively ancient dairy traditions. This comparative approach, although limited to just a few countries, is important in that it allows us to describe the evolution of a milk and dairy sector which has had such a large influence on the economic life of many regions in the Italian peninsula.Books on Demand GmbH, Überseering 33, 22297 Hamburg 408 pp. Englisch.

Taschenbuch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - Since the end of the nineteenth century the dairy sectors of some industrialised European and American countries have experienced a phase of growth that took place at a different rate and in a different manner in each country, and which was made possible by the availability of raw materials and a more widespread knowledge of scientific and technological methods. The sector's expansion was favoured by a revolution in transport networks, the beginning of globalisation in world markets and, decisively, by advances in packaging and refrigeration techniques. Italy in particular, despite its low availability of raw materials compared to other countries, rose quickly throughout the last century to become one of the largest international producers and exporters of cheese, especially of high value PDO cheeses. What factors were behind this achievement and which were the strengths and weaknesses of the sector during the twentieth century The articles presented in this volume attempt to provide an answer to these questions from different points of view and using different interpretative approaches. The geographical range covered by these studies also reaches beyond Italy in order to look at other countries with relatively ancient dairy traditions. This comparative approach, although limited to just a few countries, is important in that it allows us to describe the evolution of a milk and dairy sector which has had such a large influence on the economic life of many regions in the Italian peninsula.

Taschenbuch. Condizione: Neu. Cheese Manufacturing in the Twentieth Century | The Italian Experience in an International Context | Claudio Besana (u. a.) | Taschenbuch | L'Europe alimentaire / European Food Issues / Europa alimentaria / L'Europa alimentare | 408 S. | Englisch | 2017 | Peter Lang | EAN 9782807601222 | Verantwortliche Person für die EU: Lang, Peter GmbH, Gontardstr. 11, 10178 Berlin, r[dot]boehm-korff[at]peterlang[dot]com | Anbieter: preigu.

brossura. Condizione: Molto buono (Very Good). 2014. Copertina editoriale in brossura pieghevole alettata. 406 p.; 23 cmLF.68. Book.

Condizione: Nuovo. Dettagli LibroSku: PZZLB44659ISBN: 9788836613083Titolo: La Collegiata Di Santo Stefano A Vimercate. Storia E Arte In Un'antica Pieve LombardaAutore: Claudio Besana, Graziano Alfredo VerganiEditore: SilvanaAnno: 2008Pagine: 310Formato: RilegatoLa ricchezza e la complessità delle vicende storiche che hanno interessato la chiesa di Santo Stefano a Vimercate, dalla fondazione aItomedievale al rapporto dialettico con l'organismo plebano, dalla costituzione del capitolo fino alle riforme borromaiche, si riverbera nella struttura e nella decorazione della collegiata, che si presenta ai nostri occhi come un palinsesto, frutto di interventi distribuiti nell'arco di oltre mille anni. Il volume raccoglie una sequenza di contributi dedicati alle vicende storiche e religiose, agli aspetti costruttivi, alle campagne pittoriche e scultoree, agli arredi, alle suppellettili liturgiche e alla cappella musicale, indagati incrociando i dati forniti dalle evidenz.

Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Since the end of the nineteenth century the dairy sectors of some industrialised European and American countries have experienced a phase of growth that took place at a different rate and in a different manner in each country, and which was made possible by the availability of raw materials and a more widespread knowledge of scientific and technological methods. The sector's expansion was favoured by a revolution in transport networks, the beginning of globalisation in world markets and, decisively, by advances in packaging and refrigeration techniques. Italy in particular, despite its low availability of raw materials compared to other countries, rose quickly throughout the last century to become one of the largest international producers and exporters of cheese, especially of high value PDO cheeses. What factors were behind this achievement and which were the strengths and weaknesses of the sector during the twentieth century The articles presented in this volume attempt to provide an answer to these questions from different points of view and using different interpretative approaches. The geographical range covered by these studies also reaches beyond Italy in order to look at other countries with relatively ancient dairy traditions. This comparative approach, although limited to just a few countries, is important in that it allows us to describe the evolution of a milk and dairy sector which has had such a large influence on the economic life of many regions in the Italian peninsula. 408 pp. Englisch.

Kartoniert / Broschiert. Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Since the end of the XIXth century the dairy sectors of some industrialised European and American countries have experienced a phase of growth that took place at a different rate and in a different manner in each country. This book studies the factors be.