LEADER 01608nam0 22003733i 450 001 VAN00243676 005 20241203121846.823 017 70$2N$a9783030429430 100 $a20220323d2020 |0itac50 ba 101 $aeng 102 $aCH 105 $a|||| ||||| 181 $ai$b e 182 $ab 200 1 $aChemicals in the Food Industry$eToxicological Concerns and Safe Use$fRachid Chaib, Michele Barone 210 $aCham$cSpringer$d2020 215 $aXII, 70 p.$cill.$d24 cm 410 1$1001VAN00123661$12001 $aChemistry of Foods$1210 $aCham$cSpringer$d2014- 620 $aCH$dCham$3VANL001889 676 $a658.5$cIngegneria industriale - Gestione della produzione$v22 676 $a612.3$cNutrizione umana$v22 676 $a540$cChimica generale$v22 676 $a641.3$cAlimenti$v22 700 1$aChaib$bRachid$3VANV199065$0929723 701 1$aBarone$bMichele$3VANV097574$0770190 712 $aSpringer $3VANV108073$4650 801 $aIT$bSOL$c20241206$gRICA 856 4 $uhttps://rd.springer.com/book/10.1007/978-3-030-42943-0$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 912 $fN 912 $aVAN00243676 950 $aBIBLIOTECA DEL DIPARTIMENTO DI SCIENZE E TECNOLOGIE AMBIENTALI BIOLOGICHE E FARMACEUTICHE$d17CONS e-book 2221 $e17BIB2221/68 68 20220323 996 $aChemicals in the Food Industry$92803440 997 $aUNICAMPANIA