Abstract
Every day, numerous analyses are carried out on food products to answer a host of problems, in modern food science. These analyses are ultimately aimed at the improvement of food quality, reduction in price, increase in production yield, the elimination of undesirable effects during preservation, and determining the correlation between the food and the frequency of some diseases. In addition, food scientists are requested to assess some kind of guarantee of food quality, with regard to its content, geographic origin and age.
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© 1984 Springer Science+Business Media Dordrecht
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Forina, M., Lanteri, S. (1984). Data Analysis in Food Chemistry. In: Kowalski, B.R. (eds) Chemometrics. NATO ASI Series, vol 138. Springer, Dordrecht. https://doi.org/10.1007/978-94-017-1026-8_12
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DOI: https://doi.org/10.1007/978-94-017-1026-8_12
Publisher Name: Springer, Dordrecht
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