Rapid prediction of composition and flavor quality of cheddar cheese using ATR-FTIR spectroscopy

Rapid prediction of composition and flavor quality of cheddar cheese using ATR-FTIR spectroscopy

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Detalles Bibliográficos
Publicado en:	Journal of food science
Autor principal:	Subramanian, A.
Otros Autores:	Harper, W. J., Rodríguez-Saona, L. E.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 74, no. 2 (2009), p. C292-C297
Materias:	Alimentos Productos lácteos Queso Calidad Sabor Espectrometría Espectroscopía infrarroja Espectroscopía
Publicación relacionada:	Contenido en: Journal of food science

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