Sampling Technique for Cheese Analysis by FTIR Spectroscopy-Reference-Cited by-同舟云学术

Sampling Technique for Cheese Analysis by FTIR Spectroscopy

Published:1998-01 Issue:1 Volume:63 Page:96-99
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

CHEN MANXIANG,IRUDAYARAJ JOSEPH

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1998.tb15684.x/fullpdf

Reference19 articles.

1. Use of Fourier transform infrared spectroscopy for quantitative analysis: a comparative study of different detection methods

2. The potential of Fourier transform infrared spectroscopy for the analysis of confectionery products

3. D.A. Biggs, 1979 . Applications of infrared instrumentation in cheese analysis . InProc. 1st Bienn. Marschall Int. Cheese Conf., p. 409 -414 . Marschall Dairy Ingred. Div., Miles Lab., Inc., Madison, WI.

4. Factors affecting molecular characteristics of whey protein gelation

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