Discriminant analysis of Olomouc curd cheese by Fourier...

Czech Journal of Food Sciences 2014 / 02 Vol. 32; Iss. No. 1

Discriminant analysis of Olomouc curd cheese by Fourier transform near infrared spectroscopy

Králová, M., Procházková, Z., Svobodová, V., Mařicová, E., Janštová, B., Vorlová, L.
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Volume:
32
Journal:
Czech Journal of Food Sciences
DOI:
10.17221/525/2012-cjfs
Date:
February, 2014
File:
PDF, 328 KB
2014
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