Solberg, L.E.; Wold, J.P.; Dankel, K.; Øyaas, J.; Måge, I.
In-Line Near-Infrared Spectroscopy Gives Rapid and Precise Assessment of Product Quality and Reveals Unknown Sources of Variation—A Case Study from Commercial Cheese Production. Foods 2023, 12, 1026.
https://doi.org/10.3390/foods12051026
AMA Style
Solberg LE, Wold JP, Dankel K, Øyaas J, Måge I.
In-Line Near-Infrared Spectroscopy Gives Rapid and Precise Assessment of Product Quality and Reveals Unknown Sources of Variation—A Case Study from Commercial Cheese Production. Foods. 2023; 12(5):1026.
https://doi.org/10.3390/foods12051026
Chicago/Turabian Style
Solberg, Lars Erik, Jens Petter Wold, Katinka Dankel, Jorun Øyaas, and Ingrid Måge.
2023. "In-Line Near-Infrared Spectroscopy Gives Rapid and Precise Assessment of Product Quality and Reveals Unknown Sources of Variation—A Case Study from Commercial Cheese Production" Foods 12, no. 5: 1026.
https://doi.org/10.3390/foods12051026
APA Style
Solberg, L. E., Wold, J. P., Dankel, K., Øyaas, J., & Måge, I.
(2023). In-Line Near-Infrared Spectroscopy Gives Rapid and Precise Assessment of Product Quality and Reveals Unknown Sources of Variation—A Case Study from Commercial Cheese Production. Foods, 12(5), 1026.
https://doi.org/10.3390/foods12051026