Author:
Castillo M.,Lucey J.A.,Payne F.A.
Subject
Applied Microbiology and Biotechnology,Food Science
Reference33 articles.
1. Chemical and physical methods. Protein;Bradley,1992
2. Castillo, M. (2001). Cutting time prediction in cheese making by backscatter of near infrared radiation (in Spanish). Ph.D. thesis, University of Murcia, Spain.
3. Effect of protein and temperature on cutting time prediction in goats’ milk using an optical reflectance sensor;Castillo;Journal of Dairy Research,2003
4. Modelling casein aggregation and curd firming in goats’ milk from backscatter of infrared light;Castillo;Journal of Dairy Research,2003
5. Predicting cutting and clotting time of coagulating goat's milk using diffuse reflectance: Effect of pH, temperature and enzyme concentration;Castillo;International Dairy Journal,2000
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61 articles.
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