1.
Berardi G, Di Taranto A, Vita V, Marseglia C, Iammarino M. Effect of different cooking treatments on the residual level of sulphites in shrimps. Ital J Food Safety [Internet]. 2022 Sep. 1 [cited 2024 Jul. 15];11(3). Available from: https://www.pagepressjournals.org/ijfs/article/view/10029