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001 VAN00274676
005 20251030101244.656
017 70$2N$a9783031274435
100   $a20240409d2023       |0itac50      ba
101   $aeng
102   $aCH
105   $a||||    |||||
200 1 $aPlant-Based Foods: Ingredients, Technology and Health Aspects$feditor Alev Yüksel Aydar
210   $aCham$cSpringer$d2023
215   $aXV, 180 p.$cill.$d24 cm
620   $aCH$dCham$3VANL001889
676   $a543$cChimica analitica$v22
676   $a664.001579$cMicrobiologia alimentare$v22
676   $a641$cScienze degli alimenti$v22
702  1$aAydar$bAlev Y.$3VANV227124
712   $aSpringer <editore>$3VANV108073$4650
790  1$aAydar, Alev Yüksel$zAydar, Alev Y.$3VANV227125
790  1$aAydar, A.Y.$zAydar, Alev Y.$3VANV227126
790  1$aAydar, A. Y.$zAydar, Alev Y.$3VANV227127
801   $aIT$bSOL$c20251031$gRICA
856 4 $uhttps://link.springer.com/book/10.1007/978-3-031-27443-5$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   $aVAN00274676
950   $aBIBLIOTECA DEL DIPARTIMENTO DI SCIENZE E TECNOLOGIE AMBIENTALI BIOLOGICHE E FARMACEUTICHE$d17CONS      e-book                  2309        $e17BIB2309/280  280     20240409            
996   $aPlant-based foods$93419441
997   $aUNICAMPANIA