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 N°: JRC12185
URI: http://publications.jrc.ec.europa.eu/repository/handle/JRC12185
Type: Articles in periodicals and books
Abstract: Abstract not available
JRC Directorate:Joint Research Centre Historical Collection

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