000921262 000__ 01325cam\a2200397Ia\4500 000921262 001__ 921262 000921262 005__ 20230306150709.0 000921262 006__ m\\\\\o\\d\\\\\\\\ 000921262 007__ cr\un\nnnunnun 000921262 008__ 191227s2019\\\\sz\\\\\\o\\\\\000\0\eng\d 000921262 020__ $$a9783030309190$$q(electronic book) 000921262 020__ $$a3030309193$$q(electronic book) 000921262 020__ $$z3030309185 000921262 020__ $$z9783030309183 000921262 035__ $$aSP(OCoLC)on1133277856 000921262 035__ $$aSP(OCoLC)1133277856 000921262 040__ $$aYDX$$beng$$cYDX$$dGW5XE 000921262 049__ $$aISEA 000921262 050_4 $$aQR115 000921262 08204 $$a641.3001/579$$223 000921262 1001_ $$aWeidenbörner, Martin,$$d1959- 000921262 24510 $$aMycotoxins in animal products :$$bmilk and milk products, and meat /$$cMartin Weidenbörner. 000921262 2463_ $$aMilk and milk products, and meat 000921262 260__ $$aCham :$$bSpringer,$$cc2019. 000921262 300__ $$a1 online resource 000921262 336__ $$atext$$btxt$$2rdacontent 000921262 337__ $$acomputer$$bc$$2rdamedia 000921262 338__ $$aonline resource$$bcr$$2rdacarrier 000921262 506__ $$aAccess limited to authorized users. 000921262 650_0 $$aMycotoxins. 000921262 650_0 $$aFood$$xMicrobiology. 000921262 77608 $$iPrint version: $$z3030309185$$z9783030309183$$w(OCoLC)1112142378 000921262 852__ $$bebk 000921262 85640 $$3SpringerLink$$uhttps://univsouthin.idm.oclc.org/login?url=http://link.springer.com/10.1007/978-3-030-30919-0$$zOnline Access$$91397441.1 000921262 909CO $$ooai:library.usi.edu:921262$$pGLOBAL_SET 000921262 980__ $$aEBOOK 000921262 980__ $$aBIB 000921262 982__ $$aEbook 000921262 983__ $$aOnline 000921262 994__ $$a92$$bISE