LEADER 00893nam0-22003131i-450- 001 990005118070403321 005 20061116110830.0 035 $a000511807 035 $aFED01000511807 035 $a(Aleph)000511807FED01 035 $a000511807 100 $a19990604g19479999km-y0itay50------ba 101 0 $aeng 102 $aGB 105 $ay---a---001yy 200 1 $aEnglish constitutional history$fS. B. Chrimes 210 $aLondon [etc.]$cOxford University Press$d1947. 215 $a201 p.$d17 cm 225 1 $a<>home university library of modern knowledge$v199 610 0 $aDiritto$aInghilterra 676 $a344.094 700 1$aChrimes,$bS.B.$0204700 801 0$aIT$bUNINA$gRICA$2UNIMARC 901 $aBK 912 $a990005118070403321 952 $a344.094 CHR 1$bs.i.$fFLFBC 959 $aFLFBC 996 $aEnglish constitutional history$9533951 997 $aUNINA LEADER 01538nam0 22003613i 450 001 VAN00256269 005 20251113101713.493 017 70$2N$a9781461456568 100 $a20230327d2013 |0itac50 ba 101 $aeng 102 $aUS 105 $a|||| ||||| 181 $ai$b e 182 $ab 183 $acr 200 1 $aBacterial Communication in Foods$fMarco Gobbetti, Raffaella Di Cagno 210 $aNew York$cSpringer$d2013 215 $aX, 77 p.$cill.$d24 cm 410 1$1001VAN00123281$12001 $aSpringerBriefs in Food, Health, and Nutrition$1210 $aCham$cSpringer 620 $aUS$dNew York$3VANL000011 676 $a579$cMicrobiologia$v22 676 $a641$cScienze degli alimenti$v22 700 1$aGobbetti$bMarco$3VANV206440$0288663 701 1$aDi Cagno$bRaffaella$3VANV209633$0521384 712 $aSpringer $3VANV108073$4650 801 $aIT$bSOL$c20251114$gRICA 856 4 $uhttps://link.springer.com/openurl?genre=book&isbn=978-1-4614-5656-8$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 $aVAN00256269 950 $aBIBLIOTECA DEL DIPARTIMENTO DI SCIENZE E TECNOLOGIE AMBIENTALI BIOLOGICHE E FARMACEUTICHE$d17CONS e-book 2304 $e17BIB2304/132 132 20230327 $sBuono 996 $aBacterial communication in foods$9833311 997 $aUNICAMPANIA