Infrared spectroscopy combined with chemometrics as a convenient method to detect adulterations in cooking/stretching process in commercial cheese
1984 ◽
Vol 42
◽
pp. 576-577
1978 ◽
Vol 36
(1)
◽
pp. 120-121
1981 ◽
Vol 39
◽
pp. 550-551
Keyword(s):
1997 ◽
Vol 103
(1)
◽
pp. 204
Keyword(s):
2009 ◽
Vol 404
(23-24)
◽
pp. 4549-4551
Keyword(s):
1917 ◽
Vol 83
(2147supp)
◽
pp. 128-128
Keyword(s):
Keyword(s):