Research Article
Long-Term Ripening Evaluation of Ewes’ Cheeses by Fourier-Transformed Infrared Spectroscopy under Real Industrial Conditions
Figure 2
Fourier transform infrared spectra (1700 to 1500 cm−1) of Pecorino (a), Gouda (b), and ewes’ ripe (c) cheese samples during ripening. M: months.
| (a) |
| (b) |
| (c) |