Towards on-line cheese monitoring: Exploration of semi-hard cheeses using NIR and 1H NMR spectroscopy
Author:
Funder
Grønt Udviklings- og Demonstrations Program
Miljø- og Fødevareministeriet
Innovationsfonden
Mejeribrugets ForskningsFond
Landbrugsstyrelsen
Publisher
Elsevier BV
Reference51 articles.
1. Interaction between sodium chloride and texture in semi-hard Danish cheese as affected by brining time, DL-starter culture, chymosin type and cheese ripening;Akkerman;International Dairy Journal,2017
2. Omics approaches to assess flavor development in cheese;Anastasiou;Foods,2022
3. Near- and mid-infrared determination of some quality parameters of cheese manufactured from the mixture of different milk species;Ayvaz;Journal of Food Science and Technology,2021
4. Process analytical technology in the food industry;van den Berg;Trends in Food Science and Technology,2013
5. Invited review: A comprehensive review of visible and near-infrared spectroscopy for predicting the chemical composition of cheese;Bittante;Journal of Dairy Science,2022
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