Authentication of Italian PDO lard using NIR spectroscopy, volatile profile and fatty acid composition combined with chemometrics
| Autor: | Chiesa, L., Panseri, S., Bonacci, S., Procopio, A., Zecconi, A., Arioli, F., Cuevas, F.J., Moreno-Rojas, J.M. |
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| Zdroj: | In Food Chemistry 1 December 2016 212:296-304 |
| Databáze: | ScienceDirect |
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Full Text from ScienceDirect