Discriminant analysis of Olomouc curd cheese by Fourier transform near infrared spectroscopy.
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DOI: 10.17221/525/2012-cjfs
Abstract: Kralova M., Prochazkova Z., Svobodova V., Mařicova E., Janstova B., Vorlova L. ( 2014): Discriminant analysis of Olomouc curd cheese by Fourier transform near infrared spectroscopy. Czech J. Food Sci., 32: 31–36. We used the… read more here.
Keywords: samples stored; olomouc curd; spectroscopy; curd cheese ... See more keywords