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The mineral composition (Ca, P, Mg, K, Na) in cheeses (cow’s, ewe’s and goat’s) with different ripening times using near infrared spectroscopy with a fibre-optic probe
I. González-Martín, J.M. Hernández-Hierro, I. Revilla, A. Vivar-Quintana, I. Lobos OrtegaVolume:
127
Year:
2011
Language:
english
Pages:
6
DOI:
10.1016/j.foodchem.2010.12.114
File:
PDF, 312 KB
english, 2011