LEADER 01470nam0 2200361 i 450 
001 SUN0125897
005 20191217093948.630
010   $d0.00
017 70$2N$a9783030047771
100   $a20191217d2018       |0engc50      ba
101   $aeng
102   $aCH
105   $a||||    |||||
200 1 $aThe *Maillard Reaction in Food Chemistry$eCurrent Technology and Applications$fDongliang Ruan, Hui Wang, Faliang Cheng
205   $aCham : Springer, 2018
210   $aXXIII$d84 p.$cill. ; 24 cm
215   $aPubblicazione in formato elettronico
410  1$1001SUN0123250$12001 $a*SpringerBriefs in Molecular Science$1210  $aCham$cSpringer.
620   $aCH$dCham$3SUNL001889
676   $a612.3$cNutrizione umana$v22
676   $a540$cChimica generale$v22
676   $a543$cChimica analitica$v22
676   $a641.3$cAlimenti$v22
700  1$aRuan$b, Dongliang$3SUNV097303$0769475
701  1$aWang$b, Hui$3SUNV097304$0426970
701  1$aCheng$b, Faliang$3SUNV097305$0769476
712   $aSpringer$3SUNV000178$4650
801   $aIT$bSOL$c20200921$gRICA
856 4 $uhttps://link.springer.com/book/10.1007%2F978-3-030-04777-1#toc
912   $aSUN0125897
950   $aUFFICIO DI BIBLIOTECA DEL DIPARTIMENTO DI SCIENZE E TECNOLOGIE AMBIENTALI BIOLOGICHE E FARMACEUTICHE$d17CONS      e-book                  2112        $e17BIB2112      331     20191217            
996   $aMaillard Reaction in Food Chemistry$91568694
997   $aUNICAMPANIA