Near- and mid-infrared determination of some quality parameters of cheese manufactured from the mixture of different milk species.

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作者： Huseyin,Ayvaz ^[1] ; Mustafa,Mortas ^[2] ; Muhammed Ali,Dogan ^[1] ; Mustafa,Atan ^[1] ; Gulgun,Yildiz Tiryaki ^[1] ; Yonca,Karagul Yuceer ^[1]

作者单位： Department of Food Engineering, Engineering Faculty, Canakkale Onsekiz Mart University, 17020 Canakkale, Turkey. ^[1] Department of Food Engineering, Engineering Faculty, Ondokuz Mayis University, Samsun, Turkey. ^[2]

关键词 Cheese Chemometrics Dairy Ezine Mid-infrared Near-infrared Quality

DOI 10.1007/s13197-020-04861-0

PMID 34471322

发布时间 2022-10-03

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Journal of food science and technology

2021年58卷10期

3981-3992页

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Near- and mid-infrared determination of some quality parameters of cheese manufactured from the mixture of different milk species.

Journal of food science and technology

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Journal of food science and technology

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Near- and mid-infrared determination of some quality parameters of cheese manufactured from the mixture of different milk species.

Journal of food science and technology

相似文献

Journal of food science and technology

相关期刊

检索历史清除