01463nam0 2200337 i 450 VAN012690520220309092008.540N978303027134320200218d2019 |0itac50 baengCH|||| |||||Rheology of Semisolid FoodsHelen S. Joyner editorChamSpringer2019IX, 413 p.ill.24 cm001VAN01235142001 Food Engineering Series210 New YorkSpringer1996-CHChamVANL001889540Chimica generale22641.3Alimenti22JoynerHelen S.VANV098318Springer <editore>VANV108073650Joyner, H. S.Joyner, Helen S.VANV103904Joyner, H.S.Joyner, Helen S.VANV214407ITSOL20240614RICAhttps://link.springer.com/book/10.1007/978-3-030-27134-3E-book - Accesso al full-text attraverso riconoscimento IP di Ateneo, proxy e/o ShibbolethBIBLIOTECA DEL DIPARTIMENTO DI SCIENZE E TECNOLOGIE AMBIENTALI BIOLOGICHE E FARMACEUTICHEIT-CE0101VAN17NVAN0126905BIBLIOTECA DEL DIPARTIMENTO DI SCIENZE E TECNOLOGIE AMBIENTALI BIOLOGICHE E FARMACEUTICHE17CONS e-book 2113 17BIB2113/315 315 20200218 Rheology of Semisolid Foods1732498UNICAMPANIA