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100   $a20180531d2018----km-y0itay50------ba
101 0 $aeng
102   $aIT
105   $aa---m--------
200 1 $aDevelopment and optimization of phytosterols microencapsulation for the formulation of chocolate functional food$bTesi di dottorato$fstudent: Roberta Tolve$gcoordinator: Marco Borghetti$gtutor: Fernanda Galgano$gco-tutors: Maria Carmela Caruso, Fabio Favati
210   $a[Potenza]$d[2018]
215   $aIX, 169 p.$cill.$d30 cm.
328  1$aTesi di dottorato: Università della Basilicata, Dottorato di ricerca in Agricultural, forestry, food and environmental science, XXX ciclo
676   $a664.5$v(21. ed.)$9Tecnologia alimentare. Aromi e condimenti
700  1$aTolve,$bRoberta$0758793
801  0$aIT$bUniversità della Basilicata - B.I.A.$gREICAT$2unimarc
912   $a000044758
996   $aDevelopment and optimization of phytosterols microencapsulation for the formulation of chocolate functional food$91532977
997   $aUNIBAS
CAT   $aTTM$b30$c20180531$lBAS01$h1026
CAT   $aTTM$b30$c20180531$lBAS01$h1306
CAT   $aTTM$b30$c20180531$lBAS01$h1445
FMT   
Z30 -1$lBAS01$LBAS01$mBOOK$1BASA2$APolo Tecnico-Scientifico$2TDO$BTesi di Dottorato$3TDA.30c.TR1$644758-10$54475810$820180531$f98$FConsultazione