Please use this identifier to cite or link to this item:
192.168.6.56/handle/123456789/4262Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Barone, Caterina | - |
| dc.contributor.author | Barbera, Marcella | - |
| dc.date.accessioned | 2018-09-24T13:39:57Z | - |
| dc.date.available | 2018-09-24T13:39:57Z | - |
| dc.date.issued | 2018 | - |
| dc.identifier.isbn | 978-3-319-65739-4 | - |
| dc.identifier.uri | http://10.6.20.12:80/handle/123456789/4262 | - |
| dc.language.iso | en | en_US |
| dc.publisher | Springer | en_US |
| dc.subject | Molecular Science | en_US |
| dc.title | Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses | en_US |
| dc.type | Book | en_US |
| Appears in Collections: | Chemistry | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Caterina Barone_2018.pdf | 1.23 MB | Adobe PDF | View/Open |
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