Understanding New Foods: Water Quality
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-12358-0_13
Reference52 articles.
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3. Barukčić, I., Jakopović, K. L., & Božanić, R. (2019). Whey and buttermilk—neglected sources of valuable beverages. In Natural beverages (pp. 209–242). Elsevier.
4. Cai, T., Park, S. Y., & Li, Y. (2013). Nutrient recovery from wastewater streams by microalgae: Status and prospects. Renewable and Sustainable Energy Reviews, 19, 360–369.
5. Carducci, A., Fiore, M., Azara, A., Bonaccorsi, G., Bortoletto, M., Caggiano, G., & Ferrante, M. (2019). Environment and health: Risk perception and its determinants among Italian university students. Science of the Total Environment, 691, 1162–1172. https://doi.org/10.1016/j.scitotenv.2019.07.201
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