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Reduction of deoxynivalenol during durum wheat processing and spaghetti cooking

✍ Scribed by Angelo Visconti; Edith Miriam Haidukowski; Michelangelo Pascale; Marco Silvestri

Book ID
119377955
Publisher
Elsevier Science
Year
2004
Tongue
English
Weight
115 KB
Volume
153
Category
Article
ISSN
0378-4274

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