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Trends in chemometrics and meat products
P. Putnik
, D. Granato
, A. Gomes Da Cruz
, O. Ye Rodionova
, A. Pomerantsev
, G. Rocchetti
, L. Lucini
, D. Bursac Kovacevic
University of Zagreb
Universidade Estadual de Ponta Grossa
Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro
RAS - N.N. Semenov Institute of Chemical Physics
Catholic University of the Sacred Heart
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Food Science
Antioxidant
50%
Bioactive Compound
100%
Food Fraud
50%
Health Benefits
50%
Meat Processing
50%
Multivariate Analysis of Variance
50%