Application of Near-Infrared Spectroscopy as an Alternative to Chemical and Color Analysis To Discriminate the Production Chains of Asiago d’Allevo Cheese

Giulio Cozzi, Jacopo Ferlito, Gabriella Pasini, Barbara Contiero, Flaviana Gottardo
  • Journal of Agricultural and Food Chemistry, December 2009, American Chemical Society (ACS)
  • DOI: 10.1021/jf9018905