A comparative study of the analysis of free fatty acids in cheeses (Cow's, Ewe's and Goat's) with different ripening times using NIRS: Intact samples and fat extracts

  1. González-Martín, I.
  2. Hernández-Hierro, J.M.
  3. Revilla, I.
  4. Vivar-Quintana, A.
  5. Morónsancho, R.
  6. Salvador-Esteban, J.
Zeitschrift:
Czech Journal of Food Sciences

ISSN: 1212-1800

Datum der Publikation: 2009

Ausgabe: 27

Nummer: SPEC. ISS.

Art: Konferenz-Beitrag

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Datenquelle: Scopus