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

Acta Veterinaria Brno

Volumn 80, Issue 3, 2011, Pages 293-297

  Mlček, Jiří ^a   Rop, Otakar ^a   Dohnal, Vlastimil ^b   Šustová, Květoslava ^b  

^a TOMAS BATA UNIVERSITY IN ZLIN   (Czech Republic)

^b MENDEL UNIVERSITY IN BRNO   (Czech Republic)

Author keywords

Edam; NIR; Proteolysis; Tryptophan; Tyrosine

Indexed keywords

EID: 83255165487     PISSN: 00017213     EISSN: None     Source Type: Journal    
DOI: 10.2754/avb201180030293     Document Type: Article

References (19)

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