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001 VAN0241607
005 20220509092426.12
017 70$2N$a9783319146874
100   $a20220228d2015       |0itac50      ba
101   $aeng
102   $aCH
105   $a||||    |||||
200 1 $aTechnology of Breadmaking$fStanley Cauvain
205   $a3. ed
210   $aCham$cSpringer$d2015
215   $aXX, 408 p.$cill.$d24 cm
620   $aCH$dCham$3VANL001889
676   $a540$cChimica generale$v22
676   $a641.3$cAlimenti$v22
700  1$aCauvain$bStanley$3VANV197668$0440364
712   $aSpringer <editore>$3VANV108073$4650
801   $aIT$bSOL$c20240614$gRICA
856 4 $uhttps://rd.springer.com/book/10.1007/978-3-319-14687-4$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   $aVAN0241607
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996   $aTechnology of Breadmaking$92088431
997   $aUNICAMPANIA