Application of class-modelling techniques to infrared spectra for analysis of pork adulteration in beef jerkys
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-015-1882-4.pdf
Reference39 articles.
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5. Bendini A, Cerretani L, Di Virgilio F, Belloni P, Bonoli-Carbognin M, Lercker G (2007) Preliminary evaluation of the application of the FTIR spectroscopy to control the geographic origin and quality of virgin olive oils. J Food Qual 30:424–437
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