Application of FT-NIR spectroscopy on the determination of the fat and protein contents of lyophilized cheeses

Acta Alimentaria

Volumn 41, Issue 3, 2012, Pages 351-362

  Lenart J ^a   Szigedi, T ^a   Dernovics, M ^a   Fodor, M ^a  

^a Institute of Data Analytics and Information Systems   (Hungary)

Author keywords

cheese; fat; freeze drying; FT NIR; lyophilisation; protein

Indexed keywords

EID: 84865203991     PISSN: 01393006     EISSN: 15882535     Source Type: Journal    
DOI: 10.1556/AAlim.41.2012.3.7     Document Type: Article

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