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017 70$2N$a9783319106779
100   $a20220308d2015       |0itac50      ba
101   $aeng
102   $aCH
105   $a||||    |||||
200 1 $aMinimally Processed Foods$eTechnologies for Safety, Quality, and Convenience$feditors Mohammed Wasim Siddiqui, Mohammad Shafiur Rahman
210   $aCham$cSpringer$d2015
215   $aXII, 306 p.$cill.$d24 cm
410  1$1001VAN00123514$12001 $aFood Engineering Series$1210  $aNew York$cSpringer$d1996-
620   $aCH$dCham$3VANL001889
676   $a660.63$cBiochimica industriale. Ingegneria biochimica$v22
676   $a540$cChimica generale$v22
676   $a641.3$cAlimenti$v22
702  1$aRahman$bMohammad S.$3VANV095656
702  1$aSiddiqui$bMohammed W.$3VANV197762
712   $aSpringer <editore>$3VANV108073$4650
790  1$aRahman, Mohammad Shafiur$zRahman, Mohammad S.$3VANV100118
790  1$aRahman, M. S.$zRahman, Mohammad S.$3VANV103616
790  1$aRahman, M.S.$zRahman, Mohammad S.$3VANV201054
790  1$aSiddiqui, Mohammed Wasim$zSiddiqui, Mohammed W.$3VANV197763
790  1$aSiddiqui, M. W.$zSiddiqui, Mohammed W.$3VANV197764
790  1$aSiddiqui, M.W.$zSiddiqui, Mohammed W.$3VANV200754
801   $aIT$bSOL$c20240906$gRICA
856 4 $uhttps://rd.springer.com/book/10.1007/978-3-319-10677-9$zE-book - Accesso al full-text attraverso riconoscimento IP di Ateneo, proxy e/o Shibboleth
899   $aBIBLIOTECA DEL DIPARTIMENTO DI SCIENZE E TECNOLOGIE AMBIENTALI BIOLOGICHE E FARMACEUTICHE$1IT-CE0101$2VAN17
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