Using near infrared spectoscopy for the determination of total solids and protein content in cheese curd

Research output: Contribution to journal › Research article › Contributed › peer-review

Contributors

Details

Original languageEnglish
Pages (from-to)241-244
JournalInternational Journal of Dairy Technology
Volume60
Publication statusPublished - 2007
Peer-reviewedYes

External IDs

Scopus 35349020942

Keywords

Keywords

  • cheese, chemical composition, curd, infrared, NIR