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010   $a0-8247-8943-1
100   $a20030115d1995----km-y0itay0103----ba
101 0 $aeng
102   $aUS
200 1 $aEngineering properties of food$fedited by M. A. Rao, S. S. H. Rizvi
205   $a2. ed., revised and expanded
210   $aNew York; Basel$cMarcel Dekker$dc1995
215   $aVIII, 531 p.$cill.$d24 cm.
225 1 $aFood science and technology$v19
606   $aAlimenti$xAnalisi
606   $aIndustria alimentare
676   $a664$v(21. ed.)$9Tecnologia alimentare
702  1$aRao,$bM. Anandha
702  1$aRizvi,$bS. S. H.
801  0$aIT$bUniversità della Basilicata - B.I.A.$gRICA$2unimarc
912   $a000012048
996   $aEngineering properties of food$978295
997   $aUNIBAS
BAS   $aMONAGR
BAS   $aMONOGR
BAS   $aAGRARIA
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CAT   $aTORRE$b20$c20030115$lBAS01$h1655
CAT   $c20050601$lBAS01$h1754
CAT   $abatch$b01$c20050718$lBAS01$h1051
CAT   $c20050718$lBAS01$h1110
CAT   $c20050718$lBAS01$h1140
CAT   $c20050718$lBAS01$h1154
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Z30 -1$lBAS01$LBAS01$mBOOK$1BASA2$APolo Tecnico-Scientifico$2DID$BDidattica$3PTS/IND/03.18/21.99498$699498$5T99498$820030115$f04$FPrestabile Didattica
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