Books by Caterina Barone
Quality Systems in the Food Industry
Traceability in the Dairy Industry in Europe
Thermal Treatments of Canned Foods
Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses
The Chemistry of Frozen Vegetables
Chemical Profiles of Industrial Cow’s Milk Curds
Chemistry and Food Safety in the EU
Food Packaging Hygiene
Microbial Toxins and Related Contamination in the Food Industry
The Influence of Chemistry on New Foods and Traditional Products
Le metamorfosi del fantasma
Le metamorfosi del fantasma