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017 70$2N$a9783031143533
100   $a20240212d2023       |0itac50      ba
101   $aeng
102   $aCH
105   $a||||    |||||
181   $ai$b   e  
182   $ab
183   $acr
200 1 $aCareers in Food Science: From Undergraduate to Professional$feditors Richard W. Hartel, Christina Klawitter, Abbey Thiel
205   $a2. ed
210   $aCham$cSpringer$d2023
215   $aXII, 411 p.$c4 b/w illustrations, 1 illustrations in colour$d24 cm
620   $aCH$dCham$3VANL001889
676   $a540$cChimica generale$v22
676   $a641$cScienze degli alimenti$v22
702  1$aHartel$bRichard W.$3VANV079611
702  1$aKlawitter$bChristina$3VANV223278
702  1$aThiel$bAbbey$3VANV223279
712   $aSpringer <editore>$3VANV108073$4650
790  1$aHartel, R. W.$zHartel, Richard W.$3VANV103641
790  1$aHartel, R.W.$zHartel, Richard W.$3VANV210928
801   $aIT$bSOL$c20251121$gRICA
856 4 $uhttps://link.springer.com/book/10.1007/978-3-031-14353-3$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   $aVAN00271623
950   $aBIBLIOTECA DEL DIPARTIMENTO DI SCIENZE E TECNOLOGIE AMBIENTALI BIOLOGICHE E FARMACEUTICHE$d17CONS      e-book                  2309        $e17BIB2309/25   25      20240212            
996   $aCareers in food science$93085919
997   $aUNICAMPANIA