Determination of the percentage of milk (cow's, ewe's and goat's) in cheeses with different ripening times using near infrared spectroscopy technology and a remote reflectance fibre-optic probe

  1. González-Martín, I.
  2. Hernández-Hierro, J.M.
  3. Morón-Sancho, R.
  4. Salvador-Esteban, J.
  5. Vivar-Quintana, A.
  6. Revilla, I.
Aldizkaria:
Analytica Chimica Acta

ISSN: 0003-2670

Argitalpen urtea: 2007

Alea: 604

Zenbakia: 2

Orrialdeak: 191-196

Mota: Artikulua

DOI: 10.1016/J.ACA.2007.10.014 GOOGLE SCHOLAR