LEADER 01563nam0 2200385 i 450 
001 SUN0126402
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010   $d0.00
017 70$2N$a9783642416095
100   $a20200127d2019       |0engc50      ba
101   $aeng
102   $aDE
105   $a||||    |||||
200 1 $a*Handbook of Food Chemistry$fPeter Chi Keung Cheung, Bhavbhuti M. Mehta editors
205   $aBerlin : Springer, 2019
210   $a[s.n.p.]$cill. ; 24 cm
215   $aPubblicazione in formato elettronico
620   $dBerlin$3SUNL000066
676   $a612.3$cNutrizione umana$v22
676   $a572$cBiochimica. Citochimica. Istochimica$v22
676   $a540$cChimica generale$v22
676   $a641.3$cAlimenti$v22
702  1$aCheung$b, Peter C. K.$3SUNV097797
702  1$aMehta$b, Bhavbhuti M.$3SUNV097798
712   $aSpringer$3SUNV000178$4650
790  1$aCheung, Peter Chi Keung$zCheung, Peter C. K.$3SUNV100375
790  1$aCheung, P. C. K.$zCheung, Peter C. K.$3SUNV103861
790  1$aCheung, Peter Chi K.$zCheung, Peter C. K.$3SUNV103862
790  1$aMehta, B. M.$zMehta, Bhavbhuti M.$3SUNV103863
801   $aIT$bSOL$c20200921$gRICA
856 4 $uhttps://link.springer.com/referencework/10.1007%2F978-3-642-41609-5#toc
912   $aSUN0126402
950   $aUFFICIO DI BIBLIOTECA DEL DIPARTIMENTO DI SCIENZE E TECNOLOGIE AMBIENTALI BIOLOGICHE E FARMACEUTICHE$d17CONS      e-book                  2113        $e17BIB2113      180     20200127            
996   $aHandbook of Food Chemistry$91576461
997   $aUNICAMPANIA