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001 VAN0243350
005 20220913104801.724
017 70$2N$a9781489976628
100   $a20220321d2016       |0itac50      ba
101   $aeng
102   $aUS
105   $a||||    |||||
200 1 $aFunctional Properties of Traditional Foods$feditors Kristberg Kristbergsson, Semih Ötles
210   $aNew York$cSpringer$d2016
215   $aXXVII, 384 p.$cill.$d24 cm
410  1$1001VAN0242205$12001 $aIntegrating Food Science and Engineering Knowledge Into the Food Chain$1210  $aNew York$cSpringer$d2008-$v12
620   $aUS$dNew York$3VANL000011
676   $a612.3$cNutrizione umana$v22
676   $a540$cChimica generale$v22
676   $a664.001579$cMicrobiologia alimentare$v22
676   $a641.3$cAlimenti$v22
702  1$aKristbergsson$bKristberg$3VANV198102
702  1$aÖtles$bSemih$3VANV198860
712   $aSpringer <editore>$3VANV108073$4650
801   $aIT$bSOL$c20240614$gRICA
856 4 $uhttps://link.springer.com/book/10.1007/978-1-4899-7662-8$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   $aVAN0243350
950   $aBIBLIOTECA DEL DIPARTIMENTO DI SCIENZE E TECNOLOGIE AMBIENTALI BIOLOGICHE E FARMACEUTICHE$d17CONS      e-book                  2220        $e17BIB2220/302  302     20220321            
996   $aFunctional Properties of Traditional Foods$92524472
997   $aUNICAMPANIA