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EnglishMakhoul, S.; Yener, S.; Khomenko, I.; Capozzi, V.; Cappellin, L.; Aprea, E.; Scampicchio, M.; Gasperi, F.; Biasioli, F. (2015). Rapid non-invasive quality control of semi-finished products for the food industry by direct injection mass spectrometry headspace analysis: the case of milk powder and anhydrous milk fat. In: 4th MS-Food day, Foggia, 7-9 October 2015: 100-101. ISBN: 9788890932861. url: http://www.msfooday.darepuglia.it/wp-content/uploads/2015/12/Book-of-Abstracts_4%C2%B0-MS-FoodDAY.pdf handle: http://hdl.handle.net/10449/34397
| Citation: | Makhoul, S.; Yener, S.; Khomenko, I.; Capozzi, V.; Cappellin, L.; Aprea, E.; Scampicchio, M.; Gasperi, F.; Biasioli, F. (2015). Rapid non-invasive quality control of semi-finished products for the food industry by direct injection mass spectrometry headspace analysis: the case of milk powder and anhydrous milk fat. In: 4th MS-Food day, Foggia, 7-9 October 2015: 100-101. ISBN: 9788890932861. url: http://www.msfooday.darepuglia.it/wp-content/uploads/2015/12/Book-of-Abstracts_4%C2%B0-MS-FoodDAY.pdf handle: http://hdl.handle.net/10449/34397 |
| Internal authors: | |
| Organization unit: | Food Quality and Nutrition Department # CRI_2011-JAN2016 |
| Authors: | Makhoul, S.; Yener, S.; Khomenko, I.; Capozzi, V.; Cappellin, L.; Aprea, E.; Scampicchio, M.; Gasperi, F.; Biasioli, F. |
| Title: | Rapid non-invasive quality control of semi-finished products for the food industry by direct injection mass spectrometry headspace analysis: the case of milk powder and anhydrous milk fat |
| Issue Date: | 2015 |
| Scientific Disciplinary Area: | Settore CHIM/10 - Chimica Degli Alimenti |
| Language: | English |
| Nature of content: | Abstract in Atti di convegno/Conference abstract |
| URL: | http://www.msfooday.darepuglia.it/wp-content/uploads/2015/12/Book-of-Abstracts_4%C2%B0-MS-FoodDAY.pdf |
| Appears in Collections: | 03 - Conference object |
Files in This Item:
| File | Description | Type | License | |
|---|---|---|---|---|
| 2015 MS food 100-101.pdf | N/A | Tutti i diritti riservati (All rights reserved) | Open AccessView/Open |
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