01968nam0 22004333i 450 VAN024223120220909014816.643N978364236605520220304d2015 |0itac50 baengDE|||| |||||Handbook of Food Chemistryeditor-in-chief Peter C.K. Cheungeditor Bhavbhuti M. MehtaBerlinSpringer2015XXIII, 1173 p.ill.24 cmBerlinVANL000066612.3Nutrizione umana22572Biochimica. Citochimica. Istochimica22540Chimica generale22641.3Alimenti22661Chimica organica applicata22CheungPeter C. K.VANV097797MehtaBhavbhuti M.VANV097798Springer <editore>VANV108073650Cheung, Peter Chi KeungCheung, Peter C. K.VANV100375Cheung, P. C. K.Cheung, Peter C. K.VANV103861Cheung, Peter Chi K.Cheung, Peter C. K.VANV103862Cheung, Peter C.K.Cheung, Peter C. K.VANV201052Cheung, P.C.K.Cheung, Peter C. K.VANV201053Mehta, B. M.Mehta, Bhavbhuti M.VANV103863Mehta, B.M.Mehta, Bhavbhuti M.VANV203590ITSOL20240614RICAhttps://rd.springer.com/referencework/10.1007/978-3-642-36605-5E-book - Accesso al full-text attraverso riconoscimento IP di Ateneo, proxy e/o ShibbolethBIBLIOTECA DEL DIPARTIMENTO DI SCIENZE E TECNOLOGIE AMBIENTALI BIOLOGICHE E FARMACEUTICHEIT-CE0101VAN17NVAN0242231BIBLIOTECA DEL DIPARTIMENTO DI SCIENZE E TECNOLOGIE AMBIENTALI BIOLOGICHE E FARMACEUTICHE17CONS e-book 2219 17BIB2219/103 103 20220304 Handbook of Food Chemistry1576461UNICAMPANIA