Please use this identifier to cite or link to this item:
http://hdl.handle.net/2067/44659| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Cimini, Alessio | en |
| dc.contributor.author | Moresi, M. | en |
| dc.date.accessioned | 2021-11-02T17:33:50Z | - |
| dc.date.available | 2021-11-02T17:33:50Z | - |
| dc.date.issued | 2020 | en |
| dc.identifier.uri | http://hdl.handle.net/2067/44659 | - |
| dc.title | Innovative Rough Beer Conditioning Process Free from Diatomaceous Earth and Polyvinylpolypyrrolidone | en |
| dc.type | article | en |
| dc.identifier.doi | 10.3390/foods9091228 | en |
| dc.relation.issn | 2304-8158 | en |
| dc.relation.journal | FOODS | en |
| dc.relation.volume | 9 | en |
| dc.type.miur | 262 | en |
| local.miur.sync | false | en |
| item.cerifentitytype | Publications | - |
| item.openairetype | article | - |
| item.fulltext | No Fulltext | - |
| item.grantfulltext | none | - |
| item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
| crisitem.journal.journalissn | 2304-8158 | - |
| crisitem.journal.ance | E219147 | - |
| Appears in Collections: | A1. Articolo in rivista | |
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