Prediction of maturity and sensory attributes of Cheddar cheese using near-infrared spectroscopy

✍ Scribed by G. Downey; E. Sheehan; C. Delahunty; D. O’Callaghan; T. Guinee; V. Howard

• Book ID: 116539739
• Publisher: Elsevier Science
• Year: 2005
• Tongue: English
• Weight: 335 KB
• Volume: 15
• Category: Article
• ISSN: 0958-6946
• DOI: 10.1016/j.idairyj.2004.06.013