Cite
HARVARD Citation
Rinaldi, M. et al. (2020). Effect of different atmospheric and subatmospheric cooking techniques on qualitative properties and microstructure of artichoke heads. Food research international. p. . [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Rinaldi, M. et al. (2020). Effect of different atmospheric and subatmospheric cooking techniques on qualitative properties and microstructure of artichoke heads. Food research international. p. . [Online].