The use of infrared reflectance spectroscopy for the automatic continuous monitoring and control of whey ultrafiltration processes

Author:

Kennedy John F.,White Charles A.,Browne Anthony J.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference7 articles.

1. The chemist and food R and D;Hitchcock;Chem. Brit.,1983

2. Comparison of various methods for the extraction of total lipids, fatty acids, cholesterol and other sterols from food products;Hubbard;J. Amer. Oil Chemistrs Soc.,1977

3. Application of infrared reflectance spectroscopy to the analysis of milk and dairy products;Kennedy;Food Chem.,1985

4. Determination of reducing sugars by means of Fehling solution with methylene blue as internal indicator;Lane;J. Soc. Chem. Ind.,1923

5. Methods in food analysis, physical, chemical and instrumental methods;Lillevik,1970

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