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Al-Asmar, Asmaa (2020) Nanoreinforced and Crosslinked Hydrocolloid Films to Prevent the Formation of Toxic Products During Food Cooking and to Extend Food Shelf-Life. [Tesi di dottorato]
Al-Asmar, Asmaa (2020) Nanoreinforced and Crosslinked Hydrocolloid Films to Prevent the Formation of Toxic Products During Food Cooking and to Extend Food Shelf-Life. [Tesi di dottorato]
