Rondanelli, M., Daglia, M., Meneghini, S., Di Lorenzo, A., Peroni, G., Faliva, M. A., & Perna, S. (2017). Nutritional advantages of sous‐vide cooking compared to boiling on cereals and legumes: Determination of ashes and metals content in ready‐to‐eat products. Food Sci Nutr.

Rondanelli, Mariangela, Maria Daglia, Silvia Meneghini, Arianna Di Lorenzo, Gabriella Peroni, Milena Anna Faliva, ja Simone Perna. "Nutritional Advantages of Sous‐vide Cooking Compared to Boiling On Cereals and Legumes: Determination of Ashes and Metals Content in Ready‐to‐eat Products." Food Sci Nutr 2017.

Rondanelli, Mariangela, et al. "Nutritional Advantages of Sous‐vide Cooking Compared to Boiling On Cereals and Legumes: Determination of Ashes and Metals Content in Ready‐to‐eat Products." Food Sci Nutr 2017.