Prediction of sensory attributes of cheese by near-infrared spectroscopy

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

ISSN: 0308-8146

Argitalpen urtea: 2011

Alea: 127

Zenbakia: 1

Orrialdeak: 256-263

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2010.12.105 GOOGLE SCHOLAR
Datuen iturria: Scopus