Research Article
Long-Term Ripening Evaluation of Ewes’ Cheeses by Fourier-Transformed Infrared Spectroscopy under Real Industrial Conditions
Figure 3
Fourier transform infrared spectra (3000 to 2800 cm−1 and 1765 to 1730 cm−1) of Pecorino (a), Gouda (b), and ewes’ ripe (c) cheese samples during ripening. M: months.
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