1.THE “OLIVA ASCOLANA DEL PICENO DOP”: PRODUCTION ASPECTS AND SELF-CONTROL PROGRAMS IN FACTORIES OF MARCHE REGION

作　　者：G. Morganti ;F Barchiesi ;E.M. Mannocchi 等

出　　处：Italian Journal of Food Safety. 2009 ;AIVI - September 2009(5):83-84.doi:10.4081/ijfs.2009.1149

出版社：PAGEPress Publications

文章 ID：233888765

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2.HYGIEN AND TECHNOLOGY OF SMOKED SALMON’S PRODUCTION: COMPARISON BETWEEN STANDARD HEALTLY REFERENCE OF EUROPEAN LEGISLATION AND AN EXTRACOMUNITY ONE

作　　者：E.M. Mannocchi

出　　处：Italian Journal of Food Safety. 2009 ;AIVI - September 2009(5):89-90.doi:10.4081/ijfs.2009.1152

出版社：PAGEPress Publications

文章 ID：233888768

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3.THE “OLIVA ASCOLANA DEL PICENO DOP”: PRODUCTION ASPECTS AND SELF-CONTROL PROGRAMS IN FACTORIES OF MARCHE REGION

作　　者：G. Morganti ;F Barchiesi ;E.M. Mannocchi 等

出　　处：Italian Journal of Food Safety. 2012 ;1(5):83-84.doi:10.4081/ijfs.2009.5.83

出版社：PAGEPress Publications

文章 ID：198264021

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4.HYGIEN AND TECHNOLOGY OF SMOKED SALMON’S PRODUCTION: COMPARISON BETWEEN STANDARD HEALTLY REFERENCE OF EUROPEAN LEGISLATION AND AN EXTRACOMUNITY ONE

作　　者：E.M. Mannocchi

出　　处：Italian Journal of Food Safety. 2012 ;1(5):89-90.doi:10.4081/ijfs.2009.5.89

出版社：PAGEPress Publications

文章 ID：198264025

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	E.M. Mannocchi	4篇
	F Barchiesi	2篇
	G. Morganti	2篇
	M. Pacioni	2篇

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	2012	2篇
	2009	2篇