Publication | Closed Access
Classification of traditional Chinese pork bacon based on physicochemical properties and chemometric techniques
28
Citations
22
References
2016
Year
NutritionMeat PackagingHealth SciencesFood AuthenticationMedicineChemometric TechniquesBioanalysisFood AnalysisAnalytical ChemistryMeat QualityFood QualityFood SafetyChromatographyPhysicochemical Properties
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