LEADER 01553nam0 2200349 i 450 
001 VAN0124596
005 20220310101349.853
017 70$2N$a9783319657394
100   $a20191022d2018       |0itac50      ba
101   $aeng
102   $aCH
105   $a||||    |||||
200 1 $aChemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses$fCaterina Barone ... [et al.]
210   $aCham$cSpringer$d2018
215   $aVI, 41 p.$cill.$d24 cm
410  1$1001VAN0123661$12001 $aChemistry of Foods$1210  $aCham$cSpringer$d2014-
620   $aCH$dCham$3VANL001889
676   $a612.3$cNutrizione umana$v22
676   $a540$cChimica generale$v22
676   $a641.3$cAlimenti$v22
676   $a620.192$cPolimeri$v22
676   $a658.4$cControllo di qualità$v22
702  1$aBarone$bCaterina$3VANV095308
712   $aSpringer <editore>$3VANV108073$4650
801   $aIT$bSOL$c20240614$gRICA
856 4 $uhttps://link.springer.com/book/10.1007/978-3-319-65739-4$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   $aVAN0124596
950   $aBIBLIOTECA DEL DIPARTIMENTO DI SCIENZE E TECNOLOGIE AMBIENTALI BIOLOGICHE E FARMACEUTICHE$d17CONS      e-book                  2112        $e17BIB2112/9    9       20191022            
996   $aChemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses$91565447
997   $aUNICAMPANIA