LEADER 01586nam0 2200361 i 450 
001 VAN0126227
005 20220309015429.99
017 70$2N$a9783030225568
100   $a20200117d2019       |0itac50      ba
101   $aeng
102   $aCH
105   $a||||    |||||
200 1 $aMaillard Reaction in Foods$eMitigation Strategies and Positive Properties$fSalvatore Parisi ... [et al.]
210   $aCham$cSpringer$d2019
215   $aVI, 52 p.$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   $a615.1$cFarmacologia. Farmaci. Farmacia$v22
676   $a615.9$cTossicologia$v22
676   $a664.001579$cMicrobiologia alimentare$v22
676   $a641.3$cAlimenti$v22
702  1$aParisi$bSalvatore$3VANV095100
712   $aSpringer <editore>$3VANV108073$4650
801   $aIT$bSOL$c20240614$gRICA
856 4 $uhttps://link.springer.com/book/10.1007/978-3-030-22556-8$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   $aVAN0126227
950   $aBIBLIOTECA DEL DIPARTIMENTO DI SCIENZE E TECNOLOGIE AMBIENTALI BIOLOGICHE E FARMACEUTICHE$d17CONS      e-book                  2113        $e17BIB2113/140  140     20200117            
996   $aMaillard Reaction in Foods$91570981
997   $aUNICAMPANIA