Near-Infrared Reflectance Spectroscopy for Rapid Analysis of Curds during Cheddar Cheese Making
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1997.tb04367.x/fullpdf
Reference17 articles.
1. Compositional Analysis of Whey Powders Using Near Infrared Diffuse Reflectance Spectroscopy
2. Near-Infrared Reflectance Measurement of Total Sugar Content of Breakfast Cereals
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