FIBER OPTIC SENSOR RESPONSE TO LOW LEVELS OF FAT IN SKIM MILK
Author:
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4530.2000.tb00509.x/fullpdf
Reference11 articles.
1. PREDICTING THE CUTTING TIME OF COTTAGE CHEESE USING LIGHT BACKSCATTER MEASUREMENTS
2. Optical fibre methods for measuring the diffuse reflectance of fluids
3. Automatic Control of Coagulum Cutting in Cheese Manufacturing
4. LIGHT BACKSCATTER OF MILK PRODUCTS FOR TRANSITION SENSING USING OPTICAL FIBERS
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