| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542492 | Food Chemistry | 2011 | 8 Pages |
Abstract
⺠The development of a fast method to determine sensory attributes of cheeses. ⺠The use of near infrared spectroscopy to determine these sensory attributes. ⺠The use of cheese samples with minimal sample pre-treatment. ⺠The use of a fibre optic probe to record these spectra.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
M.I. González-MartÃn, P. Severiano-Pérez, I. Revilla, A.M. Vivar-Quintana, J.M. Hernández-Hierro, C. González-Pérez, I.A. Lobos-Ortega,