Application of infrared microspectroscopy and multivariate analysis for monitoring the effect of adjunct cultures during Swiss cheese ripening

Journal of Dairy Science

Volumn 92, Issue 8, 2009, Pages 3575-3584

  Chen, G ^a   Kocaoglu Vurma, N A ^a   Harper, W J ^a   Rodriguez Saona, L E ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

Adjunct culture; Chemometrics; Infrared; Swiss cheese

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS;

EID: 68949198023     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2008-1939     Document Type: Article

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