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Please use this identifier to cite or link to this item: http://publications.jrc.ec.europa.eu/repository/handle/111111111/10336

Title: Determination of the Adulteration of Butter Fat by its Triglyceride Composition Obtained by GC. A Comparison of the Suitability of PLS and Neural Networks
Authors: LIPP Markus
Citation: Food Chemistry vol. 55 no. 4 p. 389-395
Publisher: Elsevier Sc.
Publication Year: 1996
JRC Publication N°: JRC12185
URI: http://publications.jrc.ec.europa.eu/repository/handle/111111111/10336
Type: Articles in Journals
Appears in Collections:Joint Research Centre Historical Collection

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