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Prediction of the type of milk and degree of ripening in cheeses by means of artificial neural networks with data concerning fatty acids and near infrared spectroscopy.
Talanta. 2013 Nov 15;116:50-5. doi: 10.1016/j.talanta.2013.04.043. Epub 2013 May 3.
Talanta. 2013.
PMID: 24148372
Determination of the percentage of milk (cow's, ewe's and goat's) in cheeses with different ripening times using near infrared spectroscopy technology and a remote reflectance fibre-optic probe.
González-Martín I, Hernández-Hierro JM, Morón-Sancho R, Salvador-Esteban J, Vivar-Quintana A, Revilla I.
González-Martín I, et al. Among authors: moron sancho r.
Anal Chim Acta. 2007 Dec 5;604(2):191-6. doi: 10.1016/j.aca.2007.10.014. Epub 2007 Oct 17.
Anal Chim Acta. 2007.
PMID: 17996542
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