Spectroscopic techniques for monitoring changes in the quality of milk and other dairy products during processing and storage-Reference-Cited by-同舟云学术

Spectroscopic techniques for monitoring changes in the quality of milk and other dairy products during processing and storage

Author:

Loudiyi Mohammed¹,Temiz Havva Tümay²,Sahar Amna³,Haseeb Ahmad Muhammad⁴,Boukria Oumayma⁵,Hassoun Abdo⁶,Aït-Kaddour Abderrahmane¹^ORCID

Affiliation:

1. Université Clermont Auvergne, INRAE, UMRF, Aurillac, France

2. Department of Food Engineering, Bingol University, Bingol, Turkey

3. Department of Food Engineering/National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan

4. Department of Food Science, Govt. College University, Faisalabad, Pakistan

5. Applied Organic Chemistry Laboratory, Sciences and Techniques Faculty, Sidi Mohamed Ben Abedallah University, Fez, Morocco

6. Nofima, Norwegian Institute of Food, Norway Tromsø

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

Reference161 articles.

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