Pages 449–452 from the book:

Near Infrared Spectroscopy: Proceedings of the 14th International Conference

ISBN: 978-1-906715-03-8

Sensory characteristics of Bitto, a PDO italian cheese, by NIR spectroscopy

L. Monti, L. Marinoni, S. Negri, C. Tornielli and T.M.P. Cattaneo

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