A comparative study of the analysis of free fatty acids in cheeses (Cow's, Ewe's and Goat's) with different ripening times using NIRS: Intact samples and fat extracts

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