USE OF NEAR INFRARED SPECTROSCOPY WHIT FOURIER TRANSFORM TO ANALYSIS OF CURD CHEESE "OLOMOUCKÝCH TVARŮŽKŮ"

Bibliographic Details
Main Authors:	Bubeníčková, Aneta (Author), Šustová, Květoslava (Author), Kozelková, Monika (Author), Lužová, Táňa (Author)
Format:	Article
Language:	English

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