TY  - JOUR 
AU  - Salvador-Esteban, Javier
AU  - González Martín, María Inmaculada
AU  - Vivar Quintana, Ana María
AU  - Revilla Martín, Isabel
PY  - 2020
SN  - 0026-265X
UR  - http://hdl.handle.net/10366/159987
AB  - [EN] The fat composition is one of the factors which has the greatest influence on cheese. The fatty acids present in the
same influence sensory parameters such as color, texture, and flavor (rancid and pungent). They likewise in-
fluence the...
LA  - eng
PB  - Elsevier
KW  - Near infrared spectroscopy (NIR)
KW  - Cheese
KW  - Fatty acids
KW  - Ácidos grasos
KW  - Queso
KW  - Espectroscopía del infrarrojo cercano
TI  - The determination of fatty acids in cheeses of variable composition (cow, ewe's, and goat) by means of near infrared spectroscopy
DO  - 10.1016/j.microc.2020.104854
T2  - Microchemical Journal
VL  - 156
M2  - 104854
ER  -