Prediction of sensory attributes of cheese by near-infrared spectroscopy

Food Chemistry, Vol. 127, Núm. 1, 2011, pp. 256-263

1. González-Martín, M.I.
2. Severiano-Pérez, P.
3. Revilla, I.
4. Vivar-Quintana, A.M.
5. Hernández-Hierro, J.M.
6. González-Pérez, C.
7. Lobos-Ortega, I.A.