https://doi.org/10.4081/ijfs.2009.1413
“LA COLATURA DI ALICI CETARESE”: EVALUATION OF PHYSICO-CHEMICAL PARAMETERS DURING PRODUCTION PROCESS
Submitted: 21 February 2013
Accepted: 21 February 2013
Published: 21 March 2009
Accepted: 21 February 2013
Abstract Views: 742
PDF: 1339
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All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
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How to Cite
1.
Panzardi M, Marrone R, Vollano L, Colarusso G, D’Antonio M, Mercogliano R. “LA COLATURA DI ALICI CETARESE”: EVALUATION OF PHYSICO-CHEMICAL PARAMETERS DURING PRODUCTION PROCESS. Ital J Food Safety [Internet]. 2009 Mar. 21 [cited 2024 Jul. 19];1(3):15-8. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2008.3.15
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