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About this Agricultural and Biological Sciences article
Investigation at the Molecular Level of Soft Cheese Quality and Ripening by Infrared and Fluorescence Spectroscopies and Chemometrics—relationships with Rheology Properties by A. Kulmyrzaev; É. Dufour; Y. Noël; M. Hanafi; R. Karoui; E.M. Qannari; G. Mazerolles is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- A. Kulmyrzaev; É. Dufour; Y. Noël; M. Hanafi; R. Karoui; E.M. Qannari; G. Mazerolles
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0958-6946)
- Published
- 2005
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)