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NIR Spectroscopy for Discriminating and Predicting the Sensory Profile of Dry-Cured Beef "Cecina".
- Published in:
- Sensors (14248220), 2020, v. 20, n. 23, p. 6892, doi. 10.3390/s20236892
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- Article
Prediction of Sensory Parameters of Cured Ham: A Study of the Viability of the Use of NIR Spectroscopy and Artificial Neural Networks.
- Published in:
- Sensors (14248220), 2020, v. 20, n. 19, p. 5624, doi. 10.3390/s20195624
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- Article
Conjugated Linoleic Acid Contents in Cheeses of Different Compositions During Six Months of Ripening.
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- Czech Journal of Food Sciences, 2012, v. 30, n. 3, p. 220, doi. 10.17221/415/2010-cjfs
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- Article
Study of Polyunsaturated Fatty Acids in Cheeses Using Near-Infrared Spectroscopy: Influence of Milk from Different Ruminant Species.
- Published in:
- Food Analytical Methods, 2021, v. 14, n. 5, p. 933, doi. 10.1007/s12161-020-01928-8
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- Article