Identifying cheese whey an adulterant in milk: Limited contribution of a sensometric approach

Título:

Identifying cheese whey an adulterant in milk: Limited contribution of a sensometric approach

Autor:

Adriana Cristina de Oliveira Silva

Ano:

2014

DOI:

10.1016/j.foodres.2014.03.001

Revista:

Food Research International

ISSN:

09639969

Tags:

quantitative descriptive analysis

chemometric methods

Idioma:

Inglês

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