Characterization of processed cheese by statistical analysis applied to H1 time domain NMR signals

Article

Characterization of processed cheese by statistical analysis applied to H1 time domain NMR signals: influence of dry matter and fat content

VACKIER, M.-C. ; LACOMBE, S. ; RUTLEDGE, D.-N.

1998
Aspen Publishers, Inc. New York, N.Y. (USA)

Localisation: CNUDST (TUN01)
Code de rangement: Br.BIB.826

Published in: Seminars in Food Analysis: vol. 3 (no 3), pp. 267-286

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Record created 2018-02-09, last modified 2018-02-09

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