Acta Vet. Brno 2011, 80: 293-297

https://doi.org/10.2754/avb201180030293

Application of near infrared spectroscopy to estimate selected free amino acids and soluble nitrogen during cheese ripening

Jiří Mlček1, Otakar Rop1, Vlastimil Dohnal2, Květoslava Šustová2

1Tomas Bata University, Faculty of Technology, Department of Food Technology and Microbiology, Zlín, Czech Republic
2Mendel University in Brno, Faculty of Agronomy, Department of Food Technology, Brno, Czech Republic

References

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