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100   $a20030515d1983----km-y0itay0103----ba
101 0 $aeng
102   $aGB
200 1 $aRancidity in foods$fedited by J. C. Allen and R. J. Hamilton
210   $aLondon ; New York$cApplied Science Publishers$dc1983
215   $aX, 199 p.$cill.$d23 cm.
606   $aAlimenti
676   $a641.3$v(21. ed.)$9Cibi e bevande. Alimenti
702  1$aAllen,$bJ. C.
702  1$aHamilton,$bR. J.
801  0$aIT$bUniversità della Basilicata - B.I.A.$gRICA$2unimarc
912   $a000013381
996   $aRancidity in foods$980916
997   $aUNIBAS
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CAT   $abatch$b01$c20050718$lBAS01$h1051
CAT   $c20050718$lBAS01$h1111
CAT   $c20050718$lBAS01$h1141
CAT   $c20050718$lBAS01$h1155
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