Please use this identifier to cite or link to this item:
https://thuvienso.bvu.edu.vn/handle/TVDHBRVT/17684Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Caterina Barone | |
| dc.contributor.author | Marcella Barebera | |
| dc.contributor.author | Michele Barone | |
| dc.contributor.author | Salvatore Parisi | |
| dc.contributor.author | Aleardo Zaccheo | |
| dc.date.accessioned | 2018-02-01T07:39:08Z | - |
| dc.date.available | 2018-02-01T07:39:08Z | - |
| dc.date.issued | 2018 | |
| dc.identifier.isbn | 978-3-319-65739-4 | |
| dc.identifier.uri | http://thuvienso.bvu.edu.vn/handle/TVDHBRVT/17684 | - |
| dc.language.iso | en | |
| dc.publisher | Springer | |
| dc.subject | Chemistry | |
| dc.title | Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses | |
| dc.title.alternative | SpringerBriefs in Molecular Science | |
| dc.type | ebook | |
| Appears in Collections: | Chemistry | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 978-3-319-65739-4.pdf | 1,23 MB | Adobe PDF |  Sign in to read |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.