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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
Discrimination of seasonality in cheeses by near-infrared technology.
González-Martín I, Hernández-Hierro JM, Salvador-Esteban J, González-Pérez C, Revilla I, Vivar-Quintana A.
González-Martín I, et al. Among authors: salvador esteban j.
J Sci Food Agric. 2011 Apr;91(6):1064-9. doi: 10.1002/jsfa.4283. Epub 2011 Feb 15.
J Sci Food Agric. 2011.
PMID: 21328355
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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: salvador esteban j.
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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