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Application of near infrared spectroscopy to estimate selected free amino acids and soluble nitrogen during cheese ripening

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Citace článku v časopise:
MLČEK, Jiří, Otakar ROP, Vlastimil DOHNAL a Květoslava ŠUSTOVÁ. Application of near infrared spectroscopy to estimate selected free amino acids and soluble nitrogen during cheese ripening. Acta Veterinaria Brno [online]. 2011, vol. 80, iss. 3, s. 293-297. [cit. 2019-06-17]. ISSN 0001-7213. Dostupné z: http://actavet.vfu.cz/pdf/201180030293.pdf.

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