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Using NIR Spectroscopy for the Prediction of Free Amino Acids during Cheese Ripening

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International Council for Near Infrared Spectroscopy

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Research article

First published online February, 2007

Using NIR Spectroscopy for the Prediction of Free Amino Acids during Cheese Ripening

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Volume 18, Issue 1

https://doi.org/10.1255/nirn.1001

Abstract

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References

1.

Skeie

S.

Feten

G.

Almøy

T.

Østlie

H.

Isaksson

T.

, “The use of near infrared spectroscopy to predict selected free amino acids during cheese ripening”, Int. Dairy J. 16, 236–242 (2006).

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