“LA COLATURA DI ALICI CETARESE”: EVALUATION OF PHYSICO-CHEMICAL PARAMETERS DURING PRODUCTION PROCESS. Italian Journal of Food Safety, [S. l.], v. 1, n. 3, p. 15–18, 2009. DOI: 10.4081/ijfs.2009.1413. Disponível em: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2008.3.15. Acesso em: 5 jun. 2026.