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

Acta Veterinaria Brno

Volumn 82, Issue 2, 2013, Pages 191-196

  Mlček, Jiří ^a   Šustová, Květoslava ^b   Rop, Otakar ^c   Juríková, Tünde ^d   Humpolíček, Petr ^a   Balla, Štefan ^d  

^a TOMAS BATA UNIVERSITY IN ZLIN   (Czech Republic)

^b MENDEL UNIVERSITY IN BRNO   (Czech Republic)

^c Department of Gastronomy   (Czech Republic)

^d Department of Ethics and Aesthetics   (Slovakia)

Author keywords

Method of partial least squares; NIR; Proteolysis; Ripeness of cheese

Indexed keywords

EID: 84882261403     PISSN: 00017213     EISSN: 18017576     Source Type: Journal    
DOI: 10.2754/avb201382020191     Document Type: Article

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