The Influence of Chemistry on New Foods and Traditional Products

The Influence of Chemistry on New Foods and Traditional Products
Caterina Barone, Giorgia Caruso, Zachary Ryan Conley, Arpan Bhagat, Giampiero Barbieri, Salvatore Parisi
Details
- OL Work ID
- OL20707078W
Subjects
Food, analysisFood, compositionNutritionMedical microbiologyChemistryMicrobiologyFood scienceAllergyFood ScienceAllergology