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Foods2023, 12(4), 890;https://doi.org/10.3390/foods12040890

Journal: FoodsVolume: 12Number: 890

Article: Phenomenology of Neapolitan Pizza Baking in a Traditional Wood-Fired Oven

Authors:
Aniello Falciano^1,2,
Mauro Moresi^3,* and
Paolo Masi^1,2

Link: https://www.mdpi.com/2304-8158/12/4/890

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