Evaluation of Chemical Parameters in Soft Mold-Ripened Cheese During Ripening by Mid-Infrared Spectroscopy

2007

Martin del Campo Barba, Sandra Teresita | Picque, Daniel | Cosio-Ramirez, R. | Corrieu, Georges | Génie et Microbiologie des Procédés Alimentaires (GMPA) ; Institut National de la Recherche Agronomique (INRA)-AgroParisTech | Postgrado en Procesos Biotechni ; Universidad de Guadalajara


书目信息
出版者
HAL CCSD, American Dairy Science Association
其它主题
[sdv.sa]life sciences [q-bio]/agricultural sciences; Camembert cheese ripening; Principal components; Chemical parameter; Mid-infrared spectroscopy
语言
英语
ISBN
0002466032000
ISSN
0022-0302, 01195419
类型
Info:eu-Repo/semantics/article; Journal Articles
来源
ISSN: 0022-0302, Journal of Dairy Science, https://hal.science/hal-01195419, Journal of Dairy Science, 2007, 90 (6), pp.3018-3027. ⟨10.3168/jds.2006-656⟩

2023-10-18
Dublin Core