Prediction of processed cheese instrumental texture and meltability by mid-infrared spectroscopy coupled with chemometric tools
| Autor: | Fagan, C.C., Everard, C., O’Donnell, C.P., Downey, G., Sheehan, E.M., Delahunty, C.M., O’Callaghan, D.J., Howard, V. |
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| Zdroj: | In Journal of Food Engineering 2007 80(4):1068-1077 |
| Databáze: | ScienceDirect |
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