Discrimination of grated cheeses by Fourier transform infrared spectroscopy coupled with chemometric techniques
Alessandro Gori(University of Bologna), María Fiorenza Caboni(Research Centre for Cereal and Industrial Crops), Rubén M. Maggio(National University of Rosario), Marco Nocetti(Consorzio del Formaggio Parmigiano-Reggiano), Lorenzo Cerretani(University of Bologna)
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