BERARDI, G.; DI TARANTO, A.; VITA, V.; MARSEGLIA, C.; IAMMARINO, M. Effect of different cooking treatments on the residual level of sulphites in shrimps. Italian Journal of Food Safety, [S. l.], v. 11, n. 3, 2022. DOI: 10.4081/ijfs.2022.10029. Disponível em: https://www.pagepressjournals.org/ijfs/article/view/10029. Acesso em: 15 jul. 2024.