Prediction of sensory attributes of cheese by near-infrared...

Food Chemistry 2011 Vol. 127; Iss. 1

Prediction of sensory attributes of cheese by near-infrared spectroscopy

M.I. González-Martín, P. Severiano-Pérez, I. Revilla, A.M. Vivar-Quintana, J.M. Hernández-Hierro, C. González-Pérez, I.A. Lobos-Ortega
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Volume:
127
Year:
2011
Language:
english
Pages:
8
DOI:
10.1016/j.foodchem.2010.12.105
File:
PDF, 250 KB
english, 2011
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