FTIR analysis of physiochemical changes in raw skim milk upon concentration
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference33 articles.
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3. Comparison between genetic parameters of cheese yield and nutrient recovery or whey loss traits measured from individual model cheese-making methods or predicted from unprocessed bovine milk samples using Fourier-transform infrared spectroscopy;Bittante;Journal of Dairy Science,2014
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