The mineral composition (Ca, P, Mg, K, Na) in cheeses (cow's, ewe's and goat's) with different ripening times using near infrared spectroscopy with a fibre-optic probe

  1. González-Martín, I.
  2. Hernández-Hierro, J.M.
  3. Revilla, I.
  4. Vivar-Quintana, A.
  5. Lobos Ortega, I.
Aldizkaria:
Food Chemistry

ISSN: 0308-8146

Argitalpen urtea: 2011

Alea: 127

Zenbakia: 1

Orrialdeak: 147-152

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2010.12.114 GOOGLE SCHOLAR
Datuen iturria: Scopus