Document
type: Class

individual
rights: termsOfUse
date: 2026-08-25T15:06:55
publisher: Improving Near Infrared Transmittance spectroscopy (NIT) in the determination of moisture, fat, protein and NaCl in pecorino romano PDO cheese
type: Document
label: RDF description of Improving Near Infrared Transmittance spectroscopy (NIT) in the determination of moisture, fat, protein and NaCl in pecorino romano PDO cheese - http://irises.uniss.it/resource/item/37976

Continuant
type: Class

Entity
type: Class

Improving Near Infrared Transmittance spectroscopy (NIT) in the determination of moisture, fat, protein and NaCl in pecorino romano PDO cheese
type: Information Content Entity
type: Entity
related by: 940365
language: Inglese
type: Continuant
type: Thing
type: Document
most specific type: Conference Paper
type: Article
type: Generically Dependent Continuant
type: Conference Paper

Generically Dependent Continuant
type: Class

Article
type: Class

Information Content Entity
type: Class

Inglese
type: Language

Conference Paper
type: Class

940365
type: Entity
type: BFO_0000020
type: Authorship
type: Relationship
type: Continuant
type: Thing
relates: Improving Near Infrared Transmittance spectroscopy (NIT) in the determination of moisture, fat, protein and NaCl in pecorino romano PDO cheese