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                                       Details for article 16 of 17 found articles
 
 
  Relations Between Spectral and Physicochemical Properties of Cheese, Milk, and Whey Examined Using Multidimensional Analysis
 
 
Title: Relations Between Spectral and Physicochemical Properties of Cheese, Milk, and Whey Examined Using Multidimensional Analysis
Author: Kulmyrzaev, A. A.
Dufour, É.
Appeared in: Food and bioprocess technology
Paging: Volume 3 (2008) nr. 2 pages 247-256
Year: 2008
Contents:
Publisher: Springer-Verlag, New York
Source file: Elektronische Wetenschappelijke Tijdschriften
 
 

                             Details for article 16 of 17 found articles
 
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 Koninklijke Bibliotheek - National Library of the Netherlands