LEADER 01185nam--2200409---450- 001 990000395960203316 005 20090430100832.0 010 $a0-406-02509-6 035 $a0039596 035 $aUSA010039596 035 $a(ALEPH)000039596USA01 035 $a0039596 100 $a20010406d1993----km-y0itay0103----ba 101 $aeng 102 $aGB 105 $a||||||||001yy 200 1 $aLabour law$emanagement decisions and workers' rights Steven D. Anderman$fSteven D. Anderman 205 $a2 ed 210 $aLondon$cButterworths$d1993 215 $aXXXIX, 335 p.$d22 cm 410 $12001 461 1$1001-------$12001 606 0 $aDiritto del lavoro 676 $a344.7301 700 1$aANDERMAN,$bSteven D.$0280908 801 0$aIT$bsalbc$gISBD 912 $a990000395960203316 951 $aXXV.2.F 5 (iRA 1 241)$b76601 EC$ciRA 1$d00204591 959 $aBK 969 $aECO 979 $aPATTY$b90$c20010406$lUSA01$h1436 979 $c20020403$lUSA01$h1647 979 $aPATRY$b90$c20040406$lUSA01$h1627 979 $aRSIAV2$b90$c20090408$lUSA01$h0937 979 $aRSIAV3$b90$c20090430$lUSA01$h1008 996 $aLabour law$9874316 997 $aUNISA LEADER 01400nam0 2200349 i 450 001 SUN0124596 005 20200324091757.610 010 $d0.00 017 70$2N$a9783319657394 100 $a20191022d2018 |0engc50 ba 101 $aeng 102 $aCH 105 $a|||| ||||| 200 1 $a*Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses$fCaterina Barone ... [et al.] 205 $aCham : Springer, 2018 210 $aVI$d41 p.$cill. ; 24 cm 215 $aPubblicazione in formato elettronico 410 1$1001SUN0123661$12001 $a*Chemistry of Foods$1210 $aCham$cSpringer. 620 $aCH$dCham$3SUNL001889 676 $a612.3$cNutrizione umana$v22 676 $a540$cChimica generale$v22 676 $a641.3$cAlimenti$v22 676 $a620.192$cPolimeri$v22 676 $a658.4$cControllo di qualità$v22 702 1$aBarone$b, Caterina$3SUNV095308 712 $aSpringer$3SUNV000178$4650 801 $aIT$bSOL$c20200921$gRICA 856 4 $uhttps://link.springer.com/book/10.1007%2F978-3-319-65739-4#toc 912 $aSUN0124596 950 $aUFFICIO DI BIBLIOTECA DEL DIPARTIMENTO DI SCIENZE E TECNOLOGIE AMBIENTALI BIOLOGICHE E FARMACEUTICHE$d17CONS e-book 2112 $e17BIB2112 9 20191022 996 $aChemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses$91565447 997 $aUNICAMPANIA