Potential of near infrared spectroscopy for the analysis of...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2014 / 03 Vol. 55; Iss. 2

Potential of near infrared spectroscopy for the analysis of volatile components in cheeses

González-Martín, I., Hernández-Hierro, J.M., González-Pérez, C., Revilla, I., Vivar-Quintana, A., Lobos Ortega, I.
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Volume:
55
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2013.10.008
Date:
March, 2014
File:
PDF, 555 KB
english, 2014
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