Fernando nunes ribeiro (34 resultados)

**RIBEIRO (Fernando Nunes)** *LUCERNAS Romanas de Peroguarda*. Separata do Arquivo de Beja. s.l.: Minerva Comercial, 1960. ¶ 26 pp., VIII estampas.; il.; 250 mm. ¶ Brochado; dedicatória autógrafa do autor. ¶ [EN] Paperback; author's signed dedication. ¶ ⚑ Auto-translated via Google Translate.

Condición: As New. ~ Brochura original ~ 239+[1]p ~ 25x19x2cm. ~ Como novo ~ LANGUAGE: Português / Portuguese Literature / Modernism / Avant-garde // We accept PayPal & EU bank transfer in EUROS //. Magazines & Periodicals.

rústica ilustrada bien conservada 17 láminas, desplegable. .

Condición: Acceptable. SHIPS FAST. RESCUED + REPAIRED. Features a small coffee mishap, plus a reinforced binding, secured cover, and light annotations or highlighting-a durable, fully readable working copy brought back to life at a great value by our Book Sustainability Project. No access codes or CDs.…

Condición: New.

Condición: New.

Condición: As New. Unread book in perfect condition.

Condición: New.

Condición: As New. Unread book in perfect condition.

Hardback. Condición: New. This book, written by experts, aims to provide a detailed overview of recent advances in oenology. Book chapters include the latest progress in the chemistry and biochemistry of winemaking, stabilisation, and ageing, covering the impact of phenolic compounds and their transformation products on wine sensory characteristics, emerging non-thermal technologies, fermentation with non-Saccharomyces yeasts, pathways involved in aroma compound synthesis, the effect of wood chips use on wine quality, the chemical changes occurring during Port wine ageing, sensory mechanisms of astringency, physicochemical wine instabilities and defects, and the role of cork stoppers in wine bottle ageing. It is highly recommended to academic researchers, practitioners in wine industries, as well as graduate and PhD students in oenology and food science.…

Hardback. Condición: New. This book, written by experts, aims to provide a detailed overview of recent advances in oenology. Book chapters include the latest progress in the chemistry and biochemistry of winemaking, stabilisation, and ageing, covering the impact of phenolic compounds and their transformation products on wine sensory characteristics, emerging non-thermal technologies, fermentation with non-Saccharomyces yeasts, pathways involved in aroma compound synthesis, the effect of wood chips use on wine quality, the chemical changes occurring during Port wine ageing, sensory mechanisms of astringency, physicochemical wine instabilities and defects, and the role of cork stoppers in wine bottle ageing. It is highly recommended to academic researchers, practitioners in wine industries, as well as graduate and PhD students in oenology and food science.…

Hardcover. Condición: Brand New. 148 pages. 7.00x0.54x10.00 inches. In Stock.

4to. 11 pp. Ilustrado con dibujos y 4 láminas fuera del texto. Encuadernación editorial. Muy buen estado.

66 p. : il. (17 e um mapa desdob. em extratexto) : (25 cm) : broch. Bom exemplar, capa de brochura empoeirada. Muito ilustrada, com uma dedicatória autógrafa.

60 p. : il. (8 extratexto) : (25 cm) : broch. Muito bom exemplar. Profusamente ilustrado no texto e à parte. Com dedicatória de Abel Viana.

[2], 117, [1] p. : il. : (25 cm) : broch. Muito bom exemplar. Profusamente ilustrado. Com dedicatória autógrafa.

33, [6] p. : il. (XXXVI est.) : (28 cm) : broch. Muito bom exemplar. Profusamente ilustrado no texto e à parte. Com dedicatória autógrafa.

Soft Cover. Condición: Good. NUNES RIBEIRO. (Fernando) O BRONZE MERIDIONAL PORTUGUÊS. Minerva Comercial de Beja. Beja. 1965. De 27x19 cm. Com 33 pags. Brochado. Ilustrado com xxxlvi [36] estampas com uma recapitulação gráfica de todas as tipologias dos objectos da produção material das culturas do inicio da idade do metal, incluindo: cerâmica, estoques, e a reprodução das inscrições das estelas com as primeiras escritas conhecidas na Península Ibérica. Edição subsidiada pela Junta Distrital de Beja. Language: Português / Portuguese Location/localizacao: I-30-B-7.…

HRD. Condición: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

HRD. Condición: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Buch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -This book, written by experts, aims to provide a detailed overview of recent advances in oenology. Book chapters include the latest progress in the chemistry and biochemistry of winemaking, stabilisation, and ageing, covering the impact of phenolic compounds and their transformation products on wine sensory characteristics, emerging non-thermal technologies, fermentation with non-Saccharomyces yeasts, pathways involved in aroma compound synthesis, the effect of wood chips use on wine quality, the chemical changes occurring during Port wine ageing, sensory mechanisms of astringency, physicochemical wine instabilities and defects, and the role of cork stoppers in wine bottle ageing. It is highly recommended to academic researchers, practitioners in wine industries, as well as graduate and PhD students in oenology and food science. 256 pp. Englisch.…

Buch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware 148 pp. Englisch.

Buch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware 122 pp. Englisch.

Buch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - This book, written by experts, aims to provide a detailed overview of recent advances in oenology. Book chapters include the latest progress in the chemistry and biochemistry of winemaking, stabilisation, and ageing, covering the impact of phenolic compounds and their transformation products on wine sensory characteristics, emerging non-thermal technologies, fermentation with non-Saccharomyces yeasts, pathways involved in aroma compound synthesis, the effect of wood chips use on wine quality, the chemical changes occurring during Port wine ageing, sensory mechanisms of astringency, physicochemical wine instabilities and defects, and the role of cork stoppers in wine bottle ageing. It is highly recommended to academic researchers, practitioners in wine industries, as well as graduate and PhD students in oenology and food science.…

Buch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - This book, written by experts, aims to provide a comprehensive overview of the impact of global warming on grape mycotoxins and physicochemical parameters, offering insights into low-alcohol wines, sparkling wine production, and innovative practices in winemaking. It offers valuable information and practical solutions to ensure the sustainability and resilience of grape cultivation and wine production in the face of climate change. It addresses key topics such as sugar levels in grapes, dealcoholization treatments, and the effects of climate change on grape products. With chapters on mitigating strategies, emerging challenges, and innovative practices, this comprehensive guide is highly recommended for academic researchers, practitioners in the wine industries, as well as graduate and Ph.D. students in enology and food science.…

Hardback. Condición: New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days.

Buch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - This book provides an overview of contemporary developments in food additives, bridging scientific principles, real-world applications, and regulatory frameworks. It explores key innovations such as clean-label ingredients, plant-based antioxidants, natural sweeteners, wine tartaric stabilizers, and advanced technologies, including nanoencapsulation and smart packaging systems. Special attention is given to the role of food additives in enhancing nutritional value, extending shelf life, improving food safety, and reducing waste across the supply chain. By examining both emerging technologies and their practical implementation, the book highlights the scientific, technological, and market-driven factors shaping the future of food additives, ensuring a balanced understanding of both opportunities and challenges in this rapidly evolving field. An essential resource for graduate and doctoral students, researchers, food scientists, technologists, and industry professionals seeking to understand the future direction of food additives, this book offers valuable insights into the field's evolving landscape and its global impact.…

Gebunden. Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. KlappentextrnrnThis book, written by experts, aims to provide a detailed overview of recent advances in oenology. Book chapters include the latest progress in the chemistry and biochemistry of winemaking, stabilisation, and ageing, covering the .…

Buch. Condición: Neu. This item is printed on demand - Print on Demand Titel. Neuware -This book, written by experts, aims to provide a detailed overview of recent advances in oenology. Book chapters include the latest progress in the chemistry and biochemistry of winemaking, stabilisation, and ageing, covering the impact of phenolic compounds and their transformation products on wine sensory characteristics, emerging non-thermal technologies, fermentation with non-Saccharomyces yeasts, pathways involved in aroma compound synthesis, the effect of wood chips use on wine quality, the chemical changes occurring during Port wine ageing, sensory mechanisms of astringency, physicochemical wine instabilities and defects, and the role of cork stoppers in wine bottle ageing. It is highly recommended to academic researchers, practitioners in wine industries, as well as graduate and PhD students in oenology and food science.Books on Demand GmbH, Überseering 33, 22297 Hamburg 256 pp. Englisch.…

Buch. Condición: Neu. This item is printed on demand - Print on Demand Titel. Neuware -This book, written by experts, aims to provide a comprehensive overview of the impact of global warming on grape mycotoxins and physicochemical parameters, offering insights into low-alcohol wines, sparkling wine production, and innovative practices in winemaking. It offers valuable information and practical solutions to ensure the sustainability and resilience of grape cultivation and wine production in the face of climate change. It addresses key topics such as sugar levels in grapes, dealcoholization treatments, and the effects of climate change on grape products. With chapters on mitigating strategies, emerging challenges, and innovative practices, this comprehensive guide is highly recommended for academic researchers, practitioners in the wine industries, as well as graduate and Ph.D. students in enology and food science.Books on Demand GmbH, Überseering 33, 22297 Hamburg 148 pp. Englisch.…