Effect of the thermal treatment due to home cooking on food security of packaged fresh egg pasta

P. 355-363

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  • Effect of the thermal treatment due to home cooking on food security of packaged fresh egg pasta

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• Informazioni

  Codice DOI: 10.12871/00021857201746

  ISSN: 2283-5431

  Permalink: https://digital.casalini.it/10.12871/00021857201746

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