[1]
L. Cosmai, F. Caponio, C. Summo, V. M. Paradiso, A. Cassone, and A. Pasqualone, “NEW FORMULATIONS OF OLIVE-BASED PÂTÉ: DEVELOPMENT AND QUALITY”, Ital. J. Food Sci., vol. 29, no. 2, Jan. 2017, doi: 10.14674/1120-1770/ijfs.v449.