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

关键词：

D O I：

暂无

中图分类号：

学科分类号：

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.

引用

页码：355 / 355

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