Publication | Closed Access
Mass spectrometry quantification of beef and pork meat in highly processed food: Application on Bolognese sauce
51
Citations
39
References
2016
Year
Bolognese SauceFood AuthenticationFood QualityFood AnalysisBioanalysisMass SpectrometryAnalytical ChemistryBiostatisticsPork MeatMicrobiologyMeat QualityChromatographyMedicineMeat ScienceMass Spectrometry QuantificationFood SafetyHealth Sciences
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