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

Document Type

Article

Author

Falciano, A.; Masi, P.; Moresi, M.

Source

In: Foods. (Foods, February 2023, 12(4))

Subject

Language

English

ISSN

23048158

Online Access

Full Text (ProQuest Central) Full Text (Gale Academic Onefile) Open Access (EBSCO) Web of Science JCR 저널정보 Scopus Find it@PNU

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