Authentication of Italian PDO lard using NIR spectroscopy, volatile profile and fatty acid composition combined with chemometrics

Published 2016 View Full Article

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Title
Authentication of Italian PDO lard using NIR spectroscopy, volatile profile and fatty acid composition combined with chemometrics
Authors
Keywords
Valle d’Aosta Arnad PDO lard, NIR, Volatile compounds, Fatty acids, Food authentication, Chemometrics
Journal
FOOD CHEMISTRY
Volume 212, Issue -, Pages 296-304
Publisher
Elsevier BV
Online
2016-06-01
DOI
10.1016/j.foodchem.2016.05.180

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