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Results: 2
EFFECTS OF ULTRA-HIGH HYDROSTATIC-PRESSURE TREATMENTS ON THE QUALITY OF TOMATO JUICE
Authors:
PORRETTA S BIRZI A GHIZZONI C VICINI E
Citation:
S. Porretta et al., EFFECTS OF ULTRA-HIGH HYDROSTATIC-PRESSURE TREATMENTS ON THE QUALITY OF TOMATO JUICE, Food chemistry, 52(1), 1995, pp. 35-41
COMPOSITION OF VOLATILE FRACTION OF INDUSTRIAL CHOCOLATE
Authors:
GHIZZONI C DELPOPOLO F COLOMBO E PORRETTA S
Citation:
C. Ghizzoni et al., COMPOSITION OF VOLATILE FRACTION OF INDUSTRIAL CHOCOLATE, Industrie alimentari, 1995, pp. 3-13
Risultati:
1-2
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