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017 70$2N$a9783319954639
100   $a20191126d2018       |0itac50      ba
101   $aeng
102   $aCH
105   $a||||    |||||
200 1 $aChemistry of Maillard Reactions in Processed Foods$fSalvatore Parisi, Weihui Luo
210   $aCham$cSpringer$d2018
215   $aVI, 59 p.$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   $a547$cChimica organica$v22
676   $a641.3$cAlimenti$v22
700  1$aParisi$bSalvatore$3VANV095100$0767205
701  1$aLuo$bWeihui$3VANV097054$0768796
712   $aSpringer <editore>$3VANV108073$4650
801   $aIT$bSOL$c20240614$gRICA
856 4 $uhttps://link.springer.com/book/10.1007/978-3-319-95463-9$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   $aVAN0125628
950   $aBIBLIOTECA DEL DIPARTIMENTO DI SCIENZE E TECNOLOGIE AMBIENTALI BIOLOGICHE E FARMACEUTICHE$d17CONS      e-book                  2112        $e17BIB2112/229  229     20191126            
996   $aChemistry of Maillard Reactions in Processed Foods$91566677
997   $aUNICAMPANIA