Article ID Journal Published Year Pages File Type
10542492 Food Chemistry 2011 8 Pages PDF
Abstract
► The development of a fast method to determine sensory attributes of cheeses. ► The use of near infrared spectroscopy to determine these sensory attributes. ► The use of cheese samples with minimal sample pre-treatment. ► The use of a fibre optic probe to record these spectra.
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Authors
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