Fröhlich-Wyder M. T., Bachmann H.-P., Schmidt R.

Classification of cheese varieties from Switzerland using machine learning methods: Free volatile carboxylic acids.

LWT-Food Science and Technology, 184, 2023, 1-9.

Téléchargement anglais (3531 kB)

Digital Object Identifier (DOI): https://doi.org/10.1016/j.lwt.2023.115095
ID publication (Code web): 53683 Envoyer par e-mail

Facebook X Xing LinkedIn