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method of partial least squares

• Rapid assessment of selected free amino acids during Edam cheese ripening by near infrared spectroscopy

  Jiří Mlček, Květoslava Šustová, Otakar Rop, Tünde Juríková, Petr Humpolíček, Štefan Balla

  2013, Vol. 82, Issue 2, pp. 191-196

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