The determination of fatty acids in cheeses of variable composition (cow, ewe's, and goat) by means of near infrared spectroscopy

  1. González-Martín, M.I.
  2. Vivar-Quintana, A.M.
  3. Revilla, I.
  4. Salvador-Esteban, J.
Zeitschrift:
Microchemical Journal

ISSN: 0026-265X

Datum der Publikation: 2020

Ausgabe: 156

Art: Artikel

DOI: 10.1016/J.MICROC.2020.104854 GOOGLE SCHOLAR
Datenquelle: Scopus