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Authentication of Italian PDO lard using NIR spectroscopy, volatile profile and fatty acid composition combined with

L Chiesa1, S Panseri1, S Bonacci2

  • 1Department of Health, Animal Science and Food Safety, University of Milan, Via Celoria 10, 20133 Milan, Italy.

Food Chemistry
|July 5, 2016
PubMed

Keywords:
ChemometricsFatty acidsFood authenticationNIRValle d’Aosta Arnad PDO lardVolatile compounds

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