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Library

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THE LIBRARY

The SSICA library houses a collection of books and periodicals on food science, analytical chemistry, microbiology, food technologies, agricultural techniques, packaging, food regulations and the environment.

Opening hours and services 

The library is open to external users from Monday to Thursday, from 9 a.m. to 1 p.m. and from 2 p.m. to 4 p.m., by appointment. It is a reference library: books and journals can be consulted but not borrowed. Only a limited number of pages can be photocopied.

For further information contact

  • Marta Dall'Orto, tel. 0521795291, e-mail This e-mail address is being protected from spam bots, you need JavaScript enabled to view it

Elenco libri

Cliccando Libri Biblioteca Libri Biblioteca si accede all’elenco dei libri presenti presso la nostra biblioteca.

Elenco riviste

Cliccando Riviste Abbonamento SSICA RivisteAbbonamento SSICA si accede all’elenco delle riviste alle quali la SSICA è attualmente abbonata e che è possibile consultare presso la nostra biblioteca.
Cliccando RivisteArchivioSSICA RivisteArchivioSSICA si accede all’elenco delle riviste cessate (o comunque non più in abbonamento) presenti e consultabili presso la nostra biblioteca.


Novità in libreria

Presentiamo una selezione di pubblicazioni recenti di notevole interesse per il settore agroalimentare.
Invitiamo gli utenti ad aggiornare e completare questa sezione, scrivendo alle persone sopraindicate e segnalando altre pubblicazioni.
                        
- Thomas Proft, Editor, Microbial Toxins. Current Researchs and Future Trends, Caister Academic Press, 2009, viii+192 pp, UK £ 150, ISBN 78-1-904455-44-8 

- Karl Wooldridge Editor, Bacterial Secreted Proteins. Secretory Mechanisms and Role in Pathogenesis , Caister Academic Press, 2009, xii+512 pp, GB £ 150, US $ 310, ISBN 1-904455-42-4. 
- Y. Picò (ed.), Food Contaminants and Residue Analysis, Comprehensive Analytical Chemistry, vol. 51, Elsevier, Amsterdam 2008

Novità in biblioteca

  Ecco le ultime acquisizioni consultabili presso la biblioteca della SSICA.

- J.H. Beckley (ed.), Accelerating New Food Product Design and Development, Blackwell Publishing, 2007, ISBN 9780813808093
- A.G.A. Ghani Al-Baali, M.M. Farid, Sterilization of Food in Retort Pouches, Springer, 2006, ISBN 0387311289
- Jung H Han, Innovations in Food Packaging, Academic Press, 2005
- Ralston Lawrie, Lawrie’s Meat Science, Woodhead Publishing Limited, 1998
- H. Moskowitz, J.H. Beckley, Sensory and Consumer Research in Food Product Design and Development, Blackwell Publishing, 2006, ISBN 9780813816326
- Leo M.L. Nollet (ed.), Advanced Technologies for Meat Processing, Taylor & Francis, 2006
- J.C.W. Rayner, Non Parametric for Sensory Science, Blackwell Publishing, 2006, ISBN 9780813811123
- AA.VV., A Complete Course in Canning, 3 voll., 13TH Edition, CTI Publications, Baltimore, MD., 1996, ISBN 0930027256
- AA.VV., Pasteurisation: a Food Industry Practical Guide, 2nd edition, CCFRA Guideline No. 51, 2006