Correction to: Quality traits of raw and cooked cupped oysters

被引：0
|
作者：
A. Felici
S. Vittori
M. C. T. Meligrana
Alessandra Roncarati
机构：
[1] University of Camerino,School of Biosciences and Veterinary Medicine
[2] University of Camerino,School of Pharmacy
来源：
European Food Research and Technology | 2020年 / 246卷
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摘要：
The article “Quality traits of raw and cooked cupped oysters”, written by A. Felici, S. Vittori, M. C. T. Meligrana, Alessandra Roncarati was originally published electronically on the publisher’s internet portal (currently SpringerLink) on 21 July, 2019 without open access.
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页码：355 / 355
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