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001 VAN00290954
005 20250612024847.77
017 70$2N$a9783030578626
100   $a20250408d2021       |0itac50      ba
101   $aeng
102   $aCH
105   $a||||    |||||
181   $ai$b   e  
182   $ab
183   $acr
200 1 $aTsukemono$eDecoding the Art and Science of Japanese Pickling$fOle G. Mouritsen, Klavs Styrbęk
210   $aCham$cSpringer$d2021
215   $aXI, 174 p.$cill.$d24 cm
620   $aCH$dCham$3VANL001889
676   $a664.001579$cMicrobiologia alimentare$v22
700  1$aMouritsen$bOle G.$3VANV148108$049442
701  1$aStyrbęk$bKlavs$3VANV245273$01803450
712   $aSpringer <editore>$3VANV108073$4650
790  1$aMouritsen, O. G.$zMouritsen, Ole G.$3VANV245274
790  1$aMouritsen, O.G.$zMouritsen, Ole G.$3VANV245275
801   $aIT$bSOL$c20250613$gRICA
856 4 $uhttps://link.springer.com/book/10.1007/978-3-030-57862-6$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   $aVAN00290954
950   $aBIBLIOTECA DEL DIPARTIMENTO DI SCIENZE E TECNOLOGIE AMBIENTALI BIOLOGICHE E FARMACEUTICHE$d17CONS      e-book                  189         $e17BIB189/361   361     20250408            
996   $aTsukemono$94350500
997   $aUNICAMPANIA