Mass spectrometry quantification of beef and pork meat in...

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Food Control 2016 / 11

Mass spectrometry quantification of beef and pork meat in highly processed food: application on Bolognese sauce

Prandi, Barbara, Lambertini, Francesca, Faccini, Andrea, Suman, Michele, Leporati, Andrea, Tedeschi, Tullia, Sforza, Stefano
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Language:
english
Journal:
Food Control
DOI:
10.1016/j.foodcont.2016.11.032
Date:
November, 2016
File:
PDF, 1.65 MB
english, 2016
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