Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Giovanardi, G. L."'
Autor:
Binkin, N., Scuderi, G., Novaco, F., Giovanardi, G. L., Paganelli, G., Ferrari, G., Cappelli, O., Ravaglia, L., Zilioli, F., Amadei, V., Magliani, W., Viani, I., Riccò, D., Borrini, B., Magri, M., Alessandrini, A., Bursi, G., Barigazzi, G., Fantasia, M., Filetici, E., Salmaso, S.
Publikováno v:
Epidemiology and Infection, 1993 Apr 01. 110(2), 227-237.
Externí odkaz:
https://www.jstor.org/stable/3863946
Publikováno v:
Scopus-Elsevier
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::47b5771ed6dd6d42b3b695b969f50f95
http://www.scopus.com/inward/record.url?eid=2-s2.0-33847750348&partnerID=MN8TOARS
http://www.scopus.com/inward/record.url?eid=2-s2.0-33847750348&partnerID=MN8TOARS
Publikováno v:
Epidemiology & Infection; May1993, Vol. 110 Issue 3, pb1-b8, 1p
Publikováno v:
Epidemiology & Infection; Mar1993, Vol. 110 Issue 2, pb1-b6, 1p
Food quality has traditionally been assessed in terms of wholesomeness, acceptability and adulteration. Yet, this traditional methodology for food analysis has increasingly proved to be inadequate. During the recent pasthowever, new analytical approa