Lerma-García, M J <br/><br/>
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 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1525-3198 
<br/><br/><label>Standard No.: </label>10.3168/jds.2010-3199  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cheese--analysis<br/>Discriminant Analysis<br/>Food Handling--methods<br/>Food Technology<br/>Italy<br/>Spectroscopy, Fourier Transform Infrared<br/>Time Factors