Cite
HARVARD Citation
Chiesa, L. et al. (2016). Authentication of Italian PDO lard using NIR spectroscopy, volatile profile and fatty acid composition combined with chemometrics. Food chemistry. pp. 296-304. [Online].
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Chiesa, L. et al. (2016). Authentication of Italian PDO lard using NIR spectroscopy, volatile profile and fatty acid composition combined with chemometrics. Food chemistry. pp. 296-304. [Online].