Risk of Cross-Contact for Gluten-Free Pizzas in Shared-Production Restaurants in Relation to Oven Cooking Procedures.

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第一作者： Olimpia,Vincentini

第一单位： Unit of Human Nutrition and Health, Istituto Superiore di Sanità, Viale Regina Elena 299, 00161 Roma, Italy.

作者： Olimpia,Vincentini ^[1] ; Martina,Izzo ^[2] ; Francesca,Maialetti ^[1] ; Elena,Gonnelli ^[1] ; Susanna,Neuhold ^[2] ; Marco,Silano ^[1]

作者单位： Unit of Human Nutrition and Health, Istituto Superiore di Sanità, Viale Regina Elena 299, 00161 Roma, Italy. ^[1] Italian Coeliac Association-Associazione Italiana Celiachia, Via Caffaro 10, 16124 Genova, Italy. ^[2]

关键词 Celiac disease Cross-contact Gluten Gluten-free

主题词烹饪(Cooking);膳食, 无麸质(Diet, Gluten-Free);谷蛋白类(Glutens);人类(Humans);意大利(Italy);餐馆(Restaurants)

DOI 10.4315/0362-028X.JFP-15-538

PMID 28221929

发布时间 2023-03-07

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Journal of food protection

2016年79卷9期

1642-1646页

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Risk of Cross-Contact for Gluten-Free Pizzas in Shared-Production Restaurants in Relation to Oven Cooking Procedures.

Journal of food protection

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Risk of Cross-Contact for Gluten-Free Pizzas in Shared-Production Restaurants in Relation to Oven Cooking Procedures.

Journal of food protection

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Journal of food protection

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