Application of Mid-Infrared Spectroscopy to the Prediction of Maturity and Sensory Texture Attributes of Cheddar Cheese
Article first published online: 31 MAR 2007
Journal of Food Science
Volume 72, Issue 3, pages E130–E137, April 2007
How to Cite
Fagan, C.C., O'Donnell, C.P., O'Callaghan, D.J., Downey, G., Sheehan, E.M., Delahunty, C.M., Everard, C., Guinee, T.P. and Howard, V. (2007), Application of Mid-Infrared Spectroscopy to the Prediction of Maturity and Sensory Texture Attributes of Cheddar Cheese. Journal of Food Science, 72: E130–E137. doi: 10.1111/j.1750-3841.2007.00309.x
- Issue published online: 31 MAR 2007
- Article first published online: 31 MAR 2007
- MS 20060523 Submitted 9/20/2006, Accepted 1/11/2007
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