SCOPUS 정보 검색 플랫폼

Journal of Food Composition and Analysis

Volumn 14, Issue 4, 2001, Pages 431-440

Quality control during processing of feta cheese - NIR application

(3) Adamopoulos, K G a Goula, A M a Petropakis, H J a

a ARISTOTLE UNIVERSITY OF THESSALONIKI (Greece)

Author keywords

Critical control point; Fat; Feta cheese; Moisture; NIR; On line method; Protein

Indexed keywords

FAT; PROTEIN;

ACCURACY; ANALYTICAL ERROR; ARTICLE; CALCULATION; CALIBRATION; CHEESE; COMPARATIVE STUDY; COMPUTER PROGRAM; CONTROLLED STUDY; FOOD ANALYSIS; FOOD INDUSTRY; FOOD PROCESSING; FOOD QUALITY; GREECE; INFORMATION PROCESSING; INFRARED SPECTROSCOPY; LIPID COMPOSITION; MOISTURE; ONLINE COMPUTER; PROTEIN ANALYSIS; QUALITY CONTROL; RELIABILITY;

EID: 0034746938 PISSN: 08891575 EISSN: None Source Type: Journal
DOI: 10.1006/jfca.2000.0976 Document Type: Article

Times cited : (70)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.