LEADER 01035cam0-22003611i-4500 001 990005869680403321 005 20170302163201.0 010 $a88-8319-158-7 035 $a000586968 035 $aFED01000586968 035 $a(Aleph)000586968FED01 035 $a000586968 100 $a20000421d1998----km-y0itay50------ba 101 0 $aita 102 $aIT 105 $ay-------001cy 200 1 $aChe cos'è il classicismo$fa cura di Roberto Cardini e Mariangela Regoliosi 210 $aRoma$cBulzoni$d1998 215 $aVIII, 118 p.$d23 cm 225 1 $aHumanistica$v18 225 1 $aStrumenti$v4 610 0 $aClassicismo 676 $a809.9142$v21$zita 702 1$aCardini,$bRoberto 702 1$aRegoliosi,$bMariangela 801 0$aIT$bUNINA$gRICA$2UNIMARC 901 $aBK 912 $a990005869680403321 952 $a809.9142 CAR 1$bBibl.29620$fFLFBC 952 $aP2B-320-C.C.E.C.-1998$bBibl. 30273$fFLFBC$m10-577 959 $aFLFBC 996 $aChe cos'è il classicismo$9564763 997 $aUNINA LEADER 01307nam0 2200313 450 001 000019768 005 20070308160443.0 010 $a88-08-07149-9 100 $a20070308d2004----km-y0itaa50------ba 101 1 $aita 102 $aIT 200 1 $a<> chimica degli alimenti$fTom P. Coultate 210 $aBologna$cZanichelli$d2004 215 $aIX, 390 p.$d24 cm. 300 $aTit. orig.: Food. The chemistry of its components 300 $aTrad. di Andrea Antonelli 606 1 $aChimica bromatologica 676 $a664.001547$v(21. ed.)$9Tecnologia alimentare. Chimica organica 700 1$aCoultate,$bTom P.$091203 801 0$aIT$bUniversità della Basilicata - B.I.A.$gRICA$2unimarc 912 $a000019768 996 $aChimica degli alimenti$986611 997 $aUNIBAS BAS $aSCIENZE CAT $aTTM$b30$c20070308$lBAS01$h1604 FMT Z30 -1$lBAS01$LBAS01$mBOOK$1BASA2$APolo Tecnico-Scientifico$2DID$BDidattica$3PTS.s4.p38.6$6105432$5T105432$820070314$f98$FConsultazione Z30 -1$lBAS01$LBAS01$mBOOK$1BASA2$APolo Tecnico-Scientifico$2DID$BDidattica$3PTS.s4.p38.6A$6105433$5T105433$820070314$f04$FPrestabile Didattica Z30 -1$lBAS01$LBAS01$mBOOK$1BASA2$APolo Tecnico-Scientifico$2DID$BDidattica$3PTS.s4.p38.6B$6105436$5T105436$820070314$f04$FPrestabile Didattica