Determination of the percentage of milk (cow's, ewe's and goat's) in cheeses with different ripening times using near infrared spectroscopy technology and a remote reflectance fibre-optic probe

1. González-Martín, I.
2. Hernández-Hierro, J.M.
3. Morón-Sancho, R.
4. Salvador-Esteban, J.
5. Vivar-Quintana, A.
6. Revilla, I.