Phenomenology of Neapolitan Pizza Baking in a Traditional Wood-Fired Oven

Clicks: 36
ID: 277331
2023
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falciano2023phenomenologyfoods Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Falciano, A.
Journal foods
Year 2023
DOI
10.3390/foods12040890
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