Multi-Elemental Composition Data Handled by Chemometrics for the Discrimination of High-Value Italian Pecorino Cheeses

The multi-elemental composition of three typical Italian Pecorino cheeses, Protected Designation of Origin (PDO) Pecorino Romano (PR), PDO Pecorino Sardo (PS) and Pecorino di Farindola (PF), was determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES). The ICP-OES method here...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: Francesca Di Donato, Martina Foschi, Nadia Vlad, Alessandra Biancolillo, Leucio Rossi, Angelo Antonio D’Archivio
Formato: article
Lenguaje:EN
Publicado: MDPI AG 2021
Materias:
Acceso en línea:https://doaj.org/article/bd2b0434af3a456bbc8b4674f2b8ca66
Etiquetas: Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!