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Hygienic quality evaluation of the egg product used as ingredient in fresh egg pasta
C. Alamprese, M. Rossi, E. Casiraghi, A. Hidalgo, F. RauzzinoVolume:
87
Year:
2004
Language:
english
Pages:
7
DOI:
10.1016/j.foodchem.2003.12.030
File:
PDF, 180 KB
english, 2004