Application of Near and Mid-Infrared Spectroscopy to Determine Cheese Quality and Authenticity - Concepedia

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Application of Near and Mid-Infrared Spectroscopy to Determine Cheese Quality and Authenticity

162

Citations

55

References

2007

Year

Tony Woodcock, Colette C. Fagan, Colm P. O’Donnell, Gérard Downey

Food and Bioprocess Technology

Food AuthenticityFood AuthenticationInfrared SpectroscopySpectroscopyFood AnalysisFood SciencesFood QualityCheese QualityMid-infrared SpectroscopyFood SafetyHealth Sciences

References

	Year	Citations

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