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017 70$2N$a9783319424576
100   $a20220228d2016       |0itac50      ba
101   $aeng
102   $aCH
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200 1 $aNovel Food Fermentation Technologies$feditors K. Shikha Ojha, Brijesh K. Tiwari
210   $aCham$cSpringer$d2016
215   $aIX, 340 p.$cill.$d24 cm
410  1$1001VAN00123514$12001 $aFood Engineering Series$1210  $aNew York$cSpringer$d1996-
620   $aCH$dCham$3VANL001889
676   $a660.6$cBiotecnologia. Microbiologia applicata$v22
676   $a540$cChimica generale$v22
676   $a547$cChimica organica$v22
676   $a641.3$cAlimenti$v22
702  1$aOjha$bK. Shikha$3VANV197655
702  1$aTiwari$bBrijesh K.$3VANV197656
712   $aSpringer <editore>$3VANV108073$4650
790  1$aOjha, K.S.$zOjha, K. Shikha$3VANV201974
790  1$aOjha, K. S.$zOjha, K. Shikha$3VANV201975
790  1$aTiwari, B. K.$zTiwari, Brijesh K.$3VANV201976
790  1$aTiwari, B.K.$zTiwari, Brijesh K.$3VANV201977
790  1$aTiwari, Brijesh Kumar$zTiwari, Brijesh K.$3VANV214604
801   $aIT$bSOL$c20240906$gRICA
856 4 $uhttps://link.springer.com/book/10.1007/978-3-319-42457-6$zE-book - Accesso al full-text attraverso riconoscimento IP di Ateneo, proxy e/o Shibboleth
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