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Using NIR spectroscopy for the prediction of free amino acids during cheese
ripening Guri Feten, Siv Skeie, Trygve Almøy, Hilde Østlie and Tomas Isaksson
Department of Chemistry, Biotechnology and Food Science,
Norwegian University of Life Sciences, 1432 Ås, Norway
ABSTRACT:
This article explores the correlation between the NIR spectra of grated cheese and the development of
selected free amino acids during ripening of Norvegia and Präst cheeses.
Keywords:
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