Classification of Pecorino cheeses produced in Italy according to their ripening time and manufacturing technique using Fourier transform infrared spectroscopy.

Lerma-García, M J

Classification of Pecorino cheeses produced in Italy according to their ripening time and manufacturing technique using Fourier transform infrared spectroscopy. [electronic resource] - Journal of dairy science Oct 2010 - 4490-6 p. digital

Publication Type: Journal Article

1525-3198

10.3168/jds.2010-3199 doi


Cheese--analysis
Discriminant Analysis
Food Handling--methods
Food Technology
Italy
Spectroscopy, Fourier Transform Infrared
Time Factors