Cite
HARVARD Citation
Prandi, B. et al. (n.d.). Mass spectrometry quantification of beef and pork meat in highly processed food: Application on Bolognese sauce. Food control. pp. 61-69. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Prandi, B. et al. (n.d.). Mass spectrometry quantification of beef and pork meat in highly processed food: Application on Bolognese sauce. Food control. pp. 61-69. [Online].