Near-Infrared Reflectance Spectroscopy for Rapid Analysis of Curds during Cheddar Cheese Making
- 1 January 1997
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 62 (1) , 53-56
- https://doi.org/10.1111/j.1365-2621.1997.tb04367.x
Abstract
No abstract availableKeywords
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