Monitoring on the presence of 12 dyes in fresh meat preparations and meat products as a contribution to risk assessment

Authors
Publication date
Publisher

Abstract

Abstract is not available.

    Similar works

    Full text

    thumbnail-image

    Available Versions

    Archivio Istituzionale della Ricerca- Università degli Studi di Foggia

    redirect
    oaioai:fair.unifg.it:11369/374489
    Last time updated on 03/09/2019