FoodOmics: Food to Life. The scientific forum where academic and industrial scientists involved in food and nutrition research will discuss about the most recent advances in the “omics” approach.
Influence of egg products and drying temperatures on egg pasta quality / Verardo, Vito; Riciputi, Ylenia; Messia, Maria Cristina; Marconi, Emanuele; Caboni, Maria. - ELETTRONICO. - (2015), pp. 45-46. (Intervento presentato al convegno 4th International Conference on Foodomics tenutosi a Cesena (FC) nel 8-9 Settembre 2015).
Influence of egg products and drying temperatures on egg pasta quality
VERARDO, VITO;RICIPUTI, YLENIA;CABONI, MARIA
2015
Abstract
FoodOmics: Food to Life. The scientific forum where academic and industrial scientists involved in food and nutrition research will discuss about the most recent advances in the “omics” approach.File in questo prodotto:
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