Hygienic quality evaluation of the egg product used as ingredient in fresh egg pasta (Englisch)
- Neue Suche nach: Alamprese, C.
- Neue Suche nach: Rossi, M.
- Neue Suche nach: Casiraghi, E.
- Neue Suche nach: Hidalgo, A.
- Neue Suche nach: Rauzzino, F.
- Neue Suche nach: Alamprese, C.
- Neue Suche nach: Rossi, M.
- Neue Suche nach: Casiraghi, E.
- Neue Suche nach: Hidalgo, A.
- Neue Suche nach: Rauzzino, F.
In:
Food Chemistry
;
87
, 2
;
313-319
;
2003
-
ISSN:
- Aufsatz (Zeitschrift) / Elektronische Ressource
-
Titel:Hygienic quality evaluation of the egg product used as ingredient in fresh egg pasta
-
Beteiligte:Alamprese, C. ( Autor:in ) / Rossi, M. ( Autor:in ) / Casiraghi, E. ( Autor:in ) / Hidalgo, A. ( Autor:in ) / Rauzzino, F. ( Autor:in )
-
Erschienen in:Food Chemistry ; 87, 2 ; 313-319
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Verlag:
- Neue Suche nach: Elsevier Ltd
-
Erscheinungsdatum:18.12.2003
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Format / Umfang:7 pages
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ISSN:
-
DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Elektronische Ressource
-
Sprache:Englisch
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Schlagwörter:
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Datenquelle:
Inhaltsverzeichnis – Band 87, Ausgabe 2
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