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 : 1981
- Languages : French
- Source: DGRST - 79.7.0185; 26 p.
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- Author(s) : STANLEY G.
- Date : 1983
- Languages : French
- Source: Tech. lait. - n. 977
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- Date : 1997/12
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 32 - n. 6
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COATED FROZEN CHEESE GRANULES.
- Author(s) : KIELSMEIER L. O., BARZ R. L., ALLEN W. J.
- Date : 1990
- Languages : English
- Source: US Pat. - US 4 894 245; 5 p.
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- Author(s) : TRSIC-MILANOVIC N., KODZIC A., BARAS J., et al.
- Date : 2001
- Languages : English
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