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005 20190529131428.0
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100   $a20021010d1992----km-y0itay50------ba
101 0 $aita
200 1 $aCharacterization of the 12% trichloroacetic acid - insoluble oligopeptides of parmigiano-reggiano cheese$fFrancescoAddeo, Lina Chianese, Antonio Salzano, Raffele Sacchi.
210   $as.l.$c...$d1992.
215   $ap. 401-411$d29 cm
300   $aEstr. da: Journal of dairy research, 59,1992.
610 0 $aFormaggio
610 0 $aParmigiano reggiano
676   $a637.3
702  1$aAddeo,$bFrancesco
702  1$aChianese,$bLina
702  1$aSacchi,$bRaffaele$f<1962- >
702  1$aSalzano,$bAntonio
801  0$aIT$bUNINA$gRICA$2UNIMARC
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952   $a60 OP. 154/8$fFAGBC
959   $aFAGBC
996   $aCHARACTERIZATION of the 12% trichloroacetic acid - insoluble oligopeptides of parmigiano-reggiano cheese$9412396
997   $aUNINA
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