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.
Zdroj:	In Journal of Food Engineering 2007 80(4):1068-1077
Databáze:	ScienceDirect
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect