Cite
HARVARD Citation
Russo, G. et al. (2020). Volatile compounds, physicochemical and sensory characteristics of Colatura di Alici, a traditional Italian fish sauce. Journal of the science of food and agriculture. pp. 3755-3764. [Online].
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Russo, G. et al. (2020). Volatile compounds, physicochemical and sensory characteristics of Colatura di Alici, a traditional Italian fish sauce. Journal of the science of food and agriculture. pp. 3755-3764. [Online].