ShareANALYSIS OF BLUE CHEESE USING INFRARED REFLECTANCE SPECTROSCOPY.
Author(s) : GIANGIACOMO R.
Type of article: Article
Summary
REFLECTANCE SPECTRA IN THE NIR WERE RECORDED FOR COMMERCIAL BLUE CHEESE, PREVIOUSLY FREEZE-DRIED AND POWDERED. THE CORRELATION WITH THE CHEMICAL VALUES GAVE GOOD RESULTS FOR SEVERAL COMPONENTS.
Details
- Original title: ANALYSIS OF BLUE CHEESE USING INFRARED REFLECTANCE SPECTROSCOPY.
- Record ID : 1982-0173
- Languages: English
- Source: Atti IVTPA - vol. 2
- Publication date: 1979
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Milk and dairy products
- Keywords: Infrared; Freeze-drying; Chemical analysis; Blue cheese; Spectroscopy; Dairy product
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- Date : 2002/04
- Languages : English
- Source: Ital. J. Food Sci. - vol. 67 - n. 3
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- Author(s) : ALONSO L.
- Date : 1987/10
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 22 - n. 5
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ACCELERATION OF LOW-FAT CHEESE RIPENING USING L...
- Author(s) : SODA M. el-
- Date : 1991
- Languages : English
- Source: Milchwissenschaft - vol. 46 - n. 6
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DAIRY STARTERS REVIEWED.
- Date : 1983
- Languages : English
- Source: Dairy Ind. int. - vol. 48 - n. 1
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AMELIORATION DES FABRICATIONS FROMAGERES DANS L...
- Author(s) : DEVOYOD J. J.
- Date : 1981
- Languages : French
- Source: DGRST - 79.7.0185; 26 p.
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