Authors: FORLANI L GRILLENZONI S ORI E RESCA P

Citation: L. Forlani et al., NITRATE LEVELS IN VEGETABLES THAT MAY BE EATEN RAW, Italian journal of food sciences, 9(1), 1997, pp. 65-69

Authors: BARBIERI G BERGAMINI C ORI E RESCA P

Citation: G. Barbieri et al., DETERMINATION OF SULFONAMIDES IN MEAT AND MEAT-PRODUCTS, Industrie alimentari, 34(343), 1995, pp. 1273-1276

Authors: BARBIERI G BERGAMINI C ORI E

Citation: G. Barbieri et al., AFLATOXIN M(1) IN PARMESAN CHEESE - HPLC DETERMINATION, Journal of food science, 59(6), 1994, pp. 1313