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001 SUN0125628
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010   $d0.00
017 70$2N$a9783319954639
100   $a20191126d2018       |0engc50      ba
101   $aeng
102   $aCH
105   $a||||    |||||
200 1 $a*Chemistry of Maillard Reactions in Processed Foods$fSalvatore Parisi, Weihui Luo
205   $aCham : Springer, 2018
210   $aVI$d59 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   $a547$cChimica organica$v22
676   $a641.3$cAlimenti$v22
700  1$aParisi$b, Salvatore$3SUNV095100$0767205
701  1$aLuo$b, Weihui$3SUNV097054$0768796
712   $aSpringer$3SUNV000178$4650
801   $aIT$bSOL$c20200921$gRICA
856 4 $uhttps://link.springer.com/book/10.1007%2F978-3-319-95463-9#toc
912   $aSUN0125628
950   $aUFFICIO DI BIBLIOTECA DEL DIPARTIMENTO DI SCIENZE E TECNOLOGIE AMBIENTALI BIOLOGICHE E FARMACEUTICHE$d17CONS      e-book                  2112        $e17BIB2112      229     20191126            
996   $aChemistry of Maillard Reactions in Processed Foods$91566677
997   $aUNICAMPANIA