Prediction of the type of milk and degree of ripening in cheeses by means of artificial neural networks with data concerning fatty acids and near infrared spectroscopy

1. Soto-Barajas, M.C.
2. González-Martín, M.I.
3. Salvador-Esteban, J.
4. Hernández-Hierro, J.M.
5. Moreno-Rodilla, V.
6. Vivar-Quintana, A.M.
7. Revilla, I.
8. Ortega, I.L.
9. Morón-Sancho, R.
10. Curto-Diego, B.