[1]
Berardi, G., Di Taranto, A., Vita, V., Marseglia, C. and Iammarino, M. 2022. Effect of different cooking treatments on the residual level of sulphites in shrimps. Italian Journal of Food Safety. 11, 3 (Sep. 2022). DOI:https://doi.org/10.4081/ijfs.2022.10029.