LEADER 00971nam a2200277 i 4500
001 991000207579707536
005 20020509163654.0
008 010704s1972    it            ||| | ita  
035   $ab11325756-39ule_inst
035   $aPARLA204027$9ExL
040   $aDip.to Filosofia$bita
082 0 $a111.85
100 1 $aPlehanov, Georgij Valentinovic$0122277
245 10$aScritti di estetica /$cGeorgij V. Plechanov ; saggio introduttivo a cura di Gianlorenzo Pacini
260   $aRoma :$bLa nuova sinistra,$c[1972]
300   $a234 p. ;$c21 cm.
490 0 $aSaggistica ;$v37
650  4$aEstetica
650  4$aLetteratura
700 1 $aPacini, Gianlorenzo
907   $a.b11325756$b01-03-17$c01-07-02
912   $a991000207579707536
945   $aLE005IF XXXV A 21$g1$iLE005IFA-5794$lle005$o-$pE0.00$q-$rl$s-  $t0$u0$v0$w0$x0$y.i11497543$z01-07-02
996   $aScritti di estetica$9133766
997   $aUNISALENTO
998   $ale005$b01-01-01$cm$da  $e-$fita$git $h0$i1

LEADER 01111nam a2200313 i 4500
001 991003324779707536
005 20250630154641.0
008 031104s2002    enk           000 0 eng d
020   $a0854046151
035   $ab12410858-39ule_inst
040   $aBibl. Dip.le Aggr. DiSTeBA - Sez. Biologia$beng
082 04$a641.300154$222
100 1 $aCoultate, Tom P.$091203
245 10$aFood :$bthe chemistry of its components /$cT.P. Coultate
246 30$aFood the chemistry of its components
250   $a4th ed.
264  4$aCambridge :$bRoyal Society of Chemistry,$cc2002
300   $axi, 432 p. :$bill. ;$c22 cm
440  0$aRSC paperbacks
500   $aPrevious ed.: 1996
504   $aIncludes bibliographical references and index
650  0$aFood$xComposition
650  0$aFood$xAnalysis
907   $a.b12410858$b30-05-12$c04-11-03
912   $a991003324779707536
945   $aLE003 641 COU01.01 (ed. 2002)$g1$i2003000043037$lle003$o-$pE24.35$q-$rl$s-$t0$u1$v2$w1$x0$y.i1302596x$z14-11-03
996   $aFood$952991
997   $aUNISALENTO
998   $ale003$b04-11-03$cm$da$e-$feng$genk$h0$i1