Application of near-infrared spectroscopy in food analysis quantification of fat protein and dry matter in cheese.
2009
KISR Report
Technical Report
Contributor(s):
Hauser, A.
Subject(s):
Near infrared spectroscopy
,
Biotechnology.
,
الاشعة تحت الحمراء ذات المدى القريب ; لنسبة المئوية للبروتين ; الدهون ; نسبة الرطوبة ; المواد الجافة
,
near-infrared ; quantification of total fat ; total proteins ; dry matter in cheese
Project(s):
Application of Near-Infrared Spectroscopy in Food Analysis Quantification of Fat Protein & Dry Matter in Cheese
Project code:
CAL GEN
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