Whey Changes during Processing Determined by Near Infrared Spectroscopy
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1997.tb04409.x/fullpdf
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1. Calibration Methods for NIRS Instruments: A Theoretical Evaluation and Comparisons by Data Splitting and Simulations
2. Anonymous . 1994 . ISI Training Manual, Perstorp Analytical, Silver Spring, MD 20904.
3. Reaction Kinetics of the Denaturation of Whey Proteins in Milk
4. Near Infrared Calibrations for Goat's Milk Components: Protein, Total Casein, αs-, β- and k-caseins, Fat and Lactose
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