Food allergens: state of the art in Piedmont region in the period 2011-2012
Submitted: 12 May 2013
Accepted: 1 November 2013
Published: 6 June 2014
Accepted: 1 November 2013
Abstract Views: 1379
PDF - FULL TEXT IN ENG: 693
HTML: 223
HTML: 223
Publisher's note
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
Similar Articles
- Filomena Piccolo, Lucia Vollano, Giuseppe Base, Mariagrazia Girasole, Giorgio Smaldone, Maria Luisa Cortesi, Soybean and lactose in meat products and preparations sampled at retail , Italian Journal of Food Safety: Vol. 5 No. 3 (2016)
You may also start an advanced similarity search for this article.