LEADER 01463nam0 2200337 i 450 
001 VAN0126905
005 20220309092008.540
017 70$2N$a9783030271343
100   $a20200218d2019       |0itac50      ba
101   $aeng
102   $aCH
105   $a||||    |||||
200 1 $aRheology of Semisolid Foods$fHelen S. Joyner editor
210   $aCham$cSpringer$d2019
215   $aIX, 413 p.$cill.$d24 cm
410  1$1001VAN0123514$12001 $aFood Engineering Series$1210  $aNew York$cSpringer$d1996-
620   $aCH$dCham$3VANL001889
676   $a540$cChimica generale$v22
676   $a641.3$cAlimenti$v22
702  1$aJoyner$bHelen S.$3VANV098318
712   $aSpringer <editore>$3VANV108073$4650
790  1$aJoyner, H. S.$zJoyner, Helen S.$3VANV103904
790  1$aJoyner, H.S.$zJoyner, Helen S.$3VANV214407
801   $aIT$bSOL$c20240614$gRICA
856 4 $uhttps://link.springer.com/book/10.1007/978-3-030-27134-3$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   $aVAN0126905
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996   $aRheology of Semisolid Foods$91732498
997   $aUNICAMPANIA