[Considerations about ammoniacal residues in baked products and a new dosage method. Pt.1]
1980
Finzi, M. (Bologna Univ. (Italy). Istituto di Scienza della'Alimentazione)
Bibliographic information
Industrie Alimentari (Italy)
Volume
19
Issue
10
Pagination
pp. 735-738
Language
Italian
Note
7 ref.
1981-06-15
AGRIS AP
Data Provider
This bibliographic record has been provided by European Union
If you notice any incorrect information relating to this record, please contact us at agris@fao.org
