LEADER 01251nam0 2200325 i 450 
001 SUN0126905
005 20200218114355.700
010   $d0.00
017 70$2N$a9783030271343
100   $a20200218d2019       |0engc50      ba
101   $aeng
102   $aCH
105   $a||||    |||||
200 1 $a*Rheology of Semisolid Foods$fHelen S. Joyner editor
205   $aCham : Springer, 2019
210   $aIX$d413 p.$cill. ; 24 cm
215   $aPubblicazione in formato elettronico
410  1$1001SUN0123514$12001 $a*Food Engineering Series$1210  $aNew York$cSpringer.
620   $aCH$dCham$3SUNL001889
676   $a540$cChimica generale$v22
676   $a641.3$cAlimenti$v22
702  1$aJoyner$b, Helen S.$3SUNV098318
712   $aSpringer$3SUNV000178$4650
790  1$aJoyner, H. S.$zJoyner, Helen S.$3SUNV103904
801   $aIT$bSOL$c20200921$gRICA
856 4 $uhttps://link.springer.com/book/10.1007%2F978-3-030-27134-3#toc
912   $aSUN0126905
950   $aUFFICIO DI BIBLIOTECA DEL DIPARTIMENTO DI SCIENZE E TECNOLOGIE AMBIENTALI BIOLOGICHE E FARMACEUTICHE$d17CONS      e-book                  2113        $e17BIB2113      315     20200218            
996   $aRheology of Semisolid Foods$91732498
997   $aUNICAMPANIA