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

International Journal of Dairy Technology

Volumn 60, Issue 4, 2007, Pages 241-244

  Sultaneh, Ali ^a   Rohm, Harald ^a  

^a DRESDEN UNIVERSITY OF TECHNOLOGY   (Germany)

Author keywords

Cheese; Chemical composition; Curd; Infrared; NIR

Indexed keywords

EID: 35349020942     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2007.00347.x     Document Type: Article

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