Influence of Processing and Storage Time on the Lipidic Fraction of Taralli
Version of Record online: 13 OCT 2009
© 2009 Institute of Food Technologists®
Journal of Food Science
Volume 74, Issue 9, pages C701–C706, November/December 2009
How to Cite
Caponio, F., Summo, C., Pasqualone, A., Paradiso, V. M. and Gomes, T. (2009), Influence of Processing and Storage Time on the Lipidic Fraction of Taralli. Journal of Food Science, 74: C701–C706. doi: 10.1111/j.1750-3841.2009.01357.x
- Issue online: 9 NOV 2009
- Version of Record online: 13 OCT 2009
- MS 20090507 Submitted 6/4/2009, Accepted 8/17/2009.
Options for accessing this content:
- If you are a society or association member and require assistance with obtaining online access instructions please contact our Journal Customer Services team.
- Login via other institutional login options http://onlinelibrary.wiley.com/login-options.
- You can purchase online access to this Article for a 24-hour period (price varies by title)
- New Users: Please register, then proceed to purchase the article.
Login via OpenAthens
Search for your institution's name below to login via Shibboleth.
Registered Users please login:
- Access your saved publications, articles and searches
- Manage your email alerts, orders and subscriptions
- Change your contact information, including your password
Please register to:
- Save publications, articles and searches
- Get email alerts
- Get all the benefits mentioned below!