Defining the environmental and functional characteristics of the buildings used to produce prickly pear dried puree in terms of food hygiene and safety
| Autor: | Strano, L., Russo, P., Lanteri, P., Tomaselli, G. |
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| Zdroj: | In Food Control September 2012 27(1):170-177 |
| Databáze: | ScienceDirect |
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Full Text from ScienceDirect