LEADER 01616nam0 2200361 i 450 
001 VAN0125897
005 20220311094214.548
017 70$2N$a9783030047771
100   $a20191217d2018       |0itac50      ba
101   $aeng
102   $aCH
105   $a||||    |||||
200 1 $aˆThe ‰Maillard Reaction in Food Chemistry$eCurrent Technology and Applications$fDongliang Ruan, Hui Wang, Faliang Cheng
210   $aCham$cSpringer$d2018
215   $aXXIII, 84 p.$cill.$d24 cm
410  1$1001VAN0123250$12001 $aSpringerBriefs in Molecular Science$1210  $aCham$cSpringer
620   $aCH$dCham$3VANL001889
676   $a612.3$cNutrizione umana$v22
676   $a540$cChimica generale$v22
676   $a543$cChimica analitica$v22
676   $a641.3$cAlimenti$v22
700  1$aRuan$bDongliang$3VANV097303$0769475
701  1$aCheng$bFaliang$3VANV097305$0769476
701  1$aWang$bHui$3VANV097304$0426970
712   $aSpringer <editore>$3VANV108073$4650
801   $aIT$bSOL$c20240614$gRICA
856 4 $uhttps://link.springer.com/book/10.1007/978-3-030-04777-1$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   $aVAN0125897
950   $aBIBLIOTECA DEL DIPARTIMENTO DI SCIENZE E TECNOLOGIE AMBIENTALI BIOLOGICHE E FARMACEUTICHE$d17CONS      e-book                  2112        $e17BIB2112/331  331     20191217            
996   $aMaillard Reaction in Food Chemistry$91568694
997   $aUNICAMPANIA