Cheeses Made from Raw and Pasteurized Cow’s Milk Analysed by an Electronic Nose and an Electronic Tongue

Cheese prepared from whole milk, raw and pasteurized, were analysed by an electronic nose based on piezoelectric quartz crystals and an electronic tongue based on potentiometric sensors, immediately after their preparation and along ripening (after 7 and 21 days). Whey was also analysed by the poten...

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Detalles Bibliográficos
Autores principales: Valente, Nuno I. P., Rudnitskaya, Alisa, Oliveira, João A. B. P., Gaspar, Elvira M. M., Gomes, M. Teresa S. R.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6112048/
https://www.ncbi.nlm.nih.gov/pubmed/30044422
http://dx.doi.org/10.3390/s18082415

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6112048/
https://www.ncbi.nlm.nih.gov/pubmed/30044422
http://dx.doi.org/10.3390/s18082415

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