Evaluating Mid-infrared Spectroscopy as a New Technique for Predicting Sensory Texture Attributes of Processed Cheese

✍ Scribed by C.C. Fagan; C. Everard; C.P. O’Donnell; G. Downey; E.M. Sheehan; C.M. Delahunty; D.J. O’Callaghan

• Book ID: 119933849
• Publisher: American Dairy Science Association
• Year: 2007
• Tongue: English
• Weight: 274 KB
• Volume: 90
• Category: Article
• ISSN: 0022-0302
• DOI: 10.3168/jds.s0022-0302(07)71598-9