Evaluation of on-line optical sensing techniques for monitoring curd moisture content and solids in whey during syneresis
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference16 articles.
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3. The use of colour parameters derived from an online fibre-optic sensor to monitor curd syneresis during cheese making;Everard;Journal Food Engineering,2009
4. On-line prediction of cheese making indices using backscatter of near infrared light;Fagan;International Dairy Journal,2008
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