Naviglio Daniele et al. Determination of Egg Number Added to Special Pasta by Means of Cholesterol Contained in Extracted Fat Using GC-FID. (2018) FOODS 2304-8158 7 9
[Citation relation:28035620]

Object type
Citation
Id
28035620
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Validated
Published
Yes
Unhandled tickets
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Last modified
2019-03-09T07:34:03.806+0000
Created
2019-03-09T16:48:19.099+0000
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2019-03-09T16:48:19.066+0000
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Publication
Egressy-Molnár O. Development of a GC-based method for the determination of egg content in dried pasta with the focus on method validation. (2011) ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE 0139-3006 1588-2535 40 Suppl 23-32
Publication MTMT ID
2743504
Related
Naviglio Daniele et al. Determination of Egg Number Added to Special Pasta by Means of Cholesterol Contained in Extracted Fat Using GC-FID. (2018) FOODS 2304-8158 7 9
Citing publication MTMT ID
30529511
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WoS XML
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Label
Naviglio Daniele et al. Determination of Egg Number Added to Special Pasta by Means of Cholesterol Contained in Extracted Fat Using GC-FID. (2018) FOODS 2304-8158 7 9
2020-09-27 22:44