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HYGIEN AND TECHNOLOGY OF SMOKED SALMON’S PRODUCTION: COMPARISON BETWEEN STANDARD HEALTLY REFERENCE OF EUROPEAN LEGISLATION AND AN EXTRACOMUNITY ONE
Published: 13 September 2009681PDF: 1209 -
THE “OLIVA ASCOLANA DEL PICENO DOP”: PRODUCTION ASPECTS AND SELF-CONTROL PROGRAMS IN FACTORIES OF MARCHE REGION
Published: 13 September 2009620PDF: 985
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