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001 VAN0254672
005 20230215093923.392
017 70$2N$a9781461432999
100   $a20230215d2012       |0itac50      ba
101   $aeng
102   $aUS
105   $a||||    |||||
200 1 $aBecoming a Food Scientist$eTo Graduate School and Beyond$fRobert L. Shewfelt
210   $aNew York$cSpringer$d2012
215   $aXI, 162 p.$cill.$d24 cm
620   $aUS$dNew York$3VANL000011
700  1$aShewfelt$bRobert L.$3VANV094917$0319794
712   $aSpringer <editore>$3VANV108073$4650
790  1$aShewfelt, R. L.$zShewfelt, Robert L.$3VANV103522
790  1$aShewfelt, R.L.$zShewfelt, Robert L.$3VANV208617
801   $aIT$bSOL$c20240614$gRICA
856 4 $uhttps://link.springer.com/openurl?genre=book&isbn=978-1-4614-3299-9$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   $aVAN0254672
950   $aBIBLIOTECA DEL DIPARTIMENTO DI SCIENZE E TECNOLOGIE AMBIENTALI BIOLOGICHE E FARMACEUTICHE$d17CONS      e-book                  2303        $e17BIB2303/124  124     20230215            
996   $aBecoming a Food Scientist$93008236
997   $aUNICAMPANIA