New article from CHIMSALB – Evaluation of the effect of factors related to preparation and composition of grated Parmigiano Reggiano cheese using NIR hyperspectral imaging

Our new article titled Evaluation of the effect of factors related to preparation and composition of grated Parmigiano Reggiano cheese using NIR hyperspectral imaging has been now published on Food Control. By accessing at this link before September 01, 2021 it is posible to freely read the article.