Cheese-Matrix Characteristics During Heating and Cheese Melting Temperature Prediction by Synchronous Fluorescence and Mid-infrared Spectroscopies

标题
Cheese-Matrix Characteristics During Heating and Cheese Melting Temperature Prediction by Synchronous Fluorescence and Mid-infrared Spectroscopies
作者
关键词
-
出版物
Food and Bioprocess Technology
Volume 5, Issue 1, Pages 273-284
出版商
Springer Nature
发表日期
2010-03-10
DOI
10.1007/s11947-010-0337-1

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