Corrias, F.; Atzei, A.; Giglioli, A.; Pasquini, V.; Cau, A.; Addis, P.; Sarais, G.; Angioni, A.
Influence of the Technological Process on the Biochemical Composition of Fresh Roe and Bottarga from Liza ramada and Mugil cephalus. Foods 2020, 9, 1408.
https://doi.org/10.3390/foods9101408
AMA Style
Corrias F, Atzei A, Giglioli A, Pasquini V, Cau A, Addis P, Sarais G, Angioni A.
Influence of the Technological Process on the Biochemical Composition of Fresh Roe and Bottarga from Liza ramada and Mugil cephalus. Foods. 2020; 9(10):1408.
https://doi.org/10.3390/foods9101408
Chicago/Turabian Style
Corrias, Francesco, Alessandro Atzei, Angelica Giglioli, Viviana Pasquini, Alessandro Cau, Piero Addis, Giorga Sarais, and Alberto Angioni.
2020. "Influence of the Technological Process on the Biochemical Composition of Fresh Roe and Bottarga from Liza ramada and Mugil cephalus" Foods 9, no. 10: 1408.
https://doi.org/10.3390/foods9101408
APA Style
Corrias, F., Atzei, A., Giglioli, A., Pasquini, V., Cau, A., Addis, P., Sarais, G., & Angioni, A.
(2020). Influence of the Technological Process on the Biochemical Composition of Fresh Roe and Bottarga from Liza ramada and Mugil cephalus. Foods, 9(10), 1408.
https://doi.org/10.3390/foods9101408
