Evaluation of the quality of local butters: A new approach...

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Food Science and Technology International 2019 / 08

Evaluation of the quality of local butters: A new approach based on Raman spectroscopy and supported by the classical pycnometer method

Iordache, Stefan-Marian, Gatin, Eduard, Iordache, Ana-Maria, Luculescu, Catalin
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Language:
english
Journal:
Food Science and Technology International
DOI:
10.1177/1082013219871188
Date:
August, 2019
File:
PDF, 665 KB
english, 2019
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