The use of near infrared spectroscopy to predict selected...

International Dairy Journal 2006 Vol. 16; Iss. 3

The use of near infrared spectroscopy to predict selected free amino acids during cheese ripening

Siv Skeie, Guri Feten, Trygve Almøy, Hilde Østlie, Tomas Isaksson
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Volume:
16
Year:
2006
Language:
english
DOI:
10.1016/j.idairyj.2005.03.008
File:
PDF, 200 KB
english, 2006
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