02103nam0 22004573i 450 VAN0025898520250722104147.400N978149392062420230605d2014 |0itac50 baengUS|||| |||||i e bcrˆThe ‰Microbiological Safety of Low Water Activity Foods and Spiceseditors Joshua B. Gurtler, Michael P. Doyle, Jeffrey L. KornackiNew YorkSpringer2014VII, 444 p.ill.24 cm001VAN001249772001 Food Microbiology and Food Safety210 ChamSpringer2006-USNew YorkVANL000011579Microbiologia22641Scienze degli alimenti22DoyleMichael P.VANV213378GurtlerJoshua B.VANV213375KornackiJeffrey L.VANV213381Springer <editore>VANV108073650Doyle, M.P.Doyle, Michael P.VANV213379Doyle, M. P.Doyle, Michael P.VANV213380Gurtler, J.B.Gurtler, Joshua B.VANV213376Gurtler, J. B.Gurtler, Joshua B.VANV213377Kornacki, Jeffrey LeeKornacki, Jeffrey L.VANV253599Kornacki, J.L.Kornacki, Jeffrey L.VANV253601Kornacki, J. L.Kornacki, Jeffrey L.VANV253600ITSOL20250919RICAhttps://link.springer.com/book/10.1007/978-1-4939-2062-4E-book - Accesso al full-text attraverso riconoscimento IP di Ateneo, proxy e/o ShibbolethBIBLIOTECA DEL DIPARTIMENTO DI SCIENZE E TECNOLOGIE AMBIENTALI BIOLOGICHE E FARMACEUTICHEIT-CE0101VAN17NVAN00258985BIBLIOTECA DEL DIPARTIMENTO DI SCIENZE E TECNOLOGIE AMBIENTALI BIOLOGICHE E FARMACEUTICHE17CONS e-book 2305 17BIB2305/213 213 20230605 BuonoMicrobiological Safety of Low Water Activity Foods and Spices3365365UNICAMPANIA