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Please use this identifier to cite or link to this item: http://hdl.handle.net/2067/38046
DC FieldValueLanguage
dc.contributor.authorLanaen
dc.contributor.authorA.en
dc.contributor.authorLongoen
dc.contributor.authorV.en
dc.contributor.authorDalmassoen
dc.contributor.author(. ).en
dc.contributor.authorBotteroen
dc.contributor.authorM. T.en
dc.contributor.authorZolla, Lelloen
dc.date.accessioned2020-10-20T23:00:48Z-
dc.date.available2020-10-20T23:00:48Z-
dc.date.issued2016en
dc.identifier.urihttp://hdl.handle.net/2067/38046-
dc.titleOmics integrating physical techniques: Aged Piedmontese meat analysisen
dc.typearticleen
dc.identifier.doi10.1016/j.foodchem.2014.09.146en
dc.identifier.scopus2-s2-84908389439en
dc.identifier.isi0en
dc.type.miur262en
item.fulltextNo Fulltext-
item.openairetypearticle-
item.cerifentitytypePublications-
item.grantfulltextnone-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
Appears in Collections:A1. Articolo in rivista
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