The use of near infrared spectroscopy to predict selected free amino acids during cheese ripening

✍ Scribed by Siv Skeie; Guri Feten; Trygve Almøy; Hilde Østlie; Tomas Isaksson

• Book ID: 116539883
• Publisher: Elsevier Science
• Year: 2006
• Tongue: English
• Weight: 200 KB
• Volume: 16
• Category: Article
• ISSN: 0958-6946
• DOI: 10.1016/j.idairyj.2005.03.008