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100   $a20021120d2001----km-y0itay0103----ba
101 0 $aeng
102   $aDE
200 1 $aCommon fragrance and flavor materials$epreparation, properties and uses$fKurt Bauer, Dorothea Garbe, Horst Surburg
205   $a4., complet. rev. ed.
210   $aWeinheim...[etc]$cWiley-VCH$dc2001
215   $aXII, 293 p.$d25 cm.
606   $aEssenze
676   $a664.52$v21. ed.$9Tecnologia alimentare. Aromi e spezie
700  1$aBauer,$bKurt$0440950
701  1$aGarbe,$bDorothea$0440951
701  1$aSurburg,$bHorst$093427
801  0$aIT$bUniversità della Basilicata - B.I.A.$gRICA$2unimarc
912   $a000011951
996   $aCommon fragrance and flavor materials$978413
997   $aUNIBAS
BAS   $aMONSCI
BAS   $aMONOGR
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CAT   $aTORRE$b20$c20021120$lBAS01$h1136
CAT   $aTORRE$b20$c20021120$lBAS01$h1141
CAT   $c20050601$lBAS01$h1754
CAT   $abatch$b01$c20050718$lBAS01$h1051
CAT   $c20050718$lBAS01$h1110
CAT   $c20050718$lBAS01$h1140
CAT   $c20050718$lBAS01$h1154
FMT   
Z30 -1$lBAS01$LBAS01$mBOOK$1BASA2$APolo Tecnico-Scientifico$2DID$BDidattica$3PTS.c3.p4.26$699322$5S99322$820021120$f98$FConsultazione