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001 VAN0241913
005 20220912114033.748
017 70$2N$a9783319240404
100   $a20220302d2016       |0itac50      ba
101   $aeng
102   $aCH
105   $a||||    |||||
200 1 $aEmerging and Traditional Technologies for Safe, Healthy and Quality Food$feditors Viktor Nedovi? ... [et al.]
210   $aCham$cSpringer$d2016
215   $aXVIII, 478 p.$cill.$d24 cm
410  1$1001VAN0123514$12001 $aFood Engineering Series$1210  $aNew York$cSpringer$d1996-
620   $aCH$dCham$3VANL001889
676   $a660.63$cBiochimica industriale. Ingegneria biochimica$v22
676   $a540$cChimica generale$v22
676   $a641.3$cAlimenti$v22
702  1$aNedovi?$bViktor$3VANV197936
712   $aSpringer <editore>$3VANV108073$4650
801   $aIT$bSOL$c20240614$gRICA
856 4 $uhttps://link.springer.com/book/10.1007/978-3-319-24040-4?page=2#toc$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   $aVAN0241913
950   $aBIBLIOTECA DEL DIPARTIMENTO DI SCIENZE E TECNOLOGIE AMBIENTALI BIOLOGICHE E FARMACEUTICHE$d17CONS      e-book                  2220        $e17BIB2220/69   69      20220302            
996   $aEmerging and Traditional Technologies for Safe, Healthy and Quality Food$92541137
997   $aUNICAMPANIA