A comparison and joint use of NIR and MIR spectroscopic methods for the determination of some parameters in European Emmental cheese

MLA

Karoui, Romdhane, et al. “A Comparison and Joint Use of NIR and MIR Spectroscopic Methods for the Determination of Some Parameters in European Emmental Cheese.” European Food Research & Technology, vol. 223, no. 1, May 2006, p. 44. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsggo&AN=edsgcl.154745473&authtype=sso&custid=ns315887.

APA

Karoui, R., Mouazen, A. M., Dufour, E., Pillonel, L., Schaller, E., Picque, D., De Baerdemaeker, J., & Bosset, J.-O. (2006). A comparison and joint use of NIR and MIR spectroscopic methods for the determination of some parameters in European Emmental cheese. European Food Research & Technology, 223(1), 44.

Chicago

Karoui, Romdhane, Abdul Mounem Mouazen, Eric Dufour, Laurent Pillonel, Emmanuelle Schaller, Daniel Picque, Josse De Baerdemaeker, and Jacques-Olivier Bosset. 2006. “A Comparison and Joint Use of NIR and MIR Spectroscopic Methods for the Determination of Some Parameters in European Emmental Cheese.” European Food Research & Technology 223 (1): 44. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsggo&AN=edsgcl.154745473&authtype=sso&custid=ns315887.