The use of near infrared spectroscopy to predict selected free amino acids during cheese ripening
| Autor: | Skeie, Siv, Feten, Guri, Almøy, Trygve, Østlie, Hilde, Isaksson, Tomas |
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| Zdroj: | In International Dairy Journal 2006 16(3):236-242 |
| Databáze: | ScienceDirect |
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