Determination of the adulteration of butter fat by its triglyceride composition obtained by GC. A comparison of the suitability of PLS and neural networks
- 30 April 1996
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 55 (4) , 389-395
- https://doi.org/10.1016/0308-8146(95)00162-x
Abstract
No abstract availableKeywords
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