The determination of fatty acids in cheeses of variable composition (cow, ewe's, and goat) by means of near infrared spectroscopy
I. González-Martı́n, Ana María Vivar Quintana, İsabel Revilla, Javier Salvador-Esteban
Topics & Concepts
Food scienceComposition (language)FlavorChemistryFatty acidRipeningPolyunsaturated fatty acidBiochemistryPhilosophyLinguisticsMeat and Animal Product QualityProbiotics and Fermented FoodsAnimal Nutrition and Physiology