Calibration models for determining moisture and fat content of processed cheese using near-infrared spectrometry

Adams, Michael J, Latham, Kay, Barnett, Neil W and Poynton, Allan J 1999, Calibration models for determining moisture and fat content of processed cheese using near-infrared spectrometry, Journal of the science of food and agriculture, vol. 79, no. 10, pp. 1232-1236, doi: 10.1002/(SICI)1097-0010(19990715)79:10<1232::AID-JSFA347>3.0.CO;2-R.

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Title Calibration models for determining moisture and fat content of processed cheese using near-infrared spectrometry
Author(s) Adams, Michael J
Latham, Kay
Barnett, Neil W
Poynton, Allan J
Journal name Journal of the science of food and agriculture
Volume number 79
Issue number 10
Start page 1232
End page 1236
Total pages 5
Publisher John Wiley & Sons
Place of publication Chichester, Eng.
Publication date 1999-07-15
ISSN 0022-5142
Keyword(s) cheese
near‐infrared spectrometry
moisture
fat
calibration models
Language eng
DOI 10.1002/(SICI)1097-0010(19990715)79:10<1232::AID-JSFA347>3.0.CO;2-R
Indigenous content off
Field of Research 07 Agricultural and Veterinary Sciences
09 Engineering
HERDC Research category C1.1 Refereed article in a scholarly journal
Copyright notice ©1999, Society of Chemical Industry
Persistent URL http://hdl.handle.net/10536/DRO/DU:30127675

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