Near-Infrared Analysis of Fat, Protein, and Casein in Cow's Milk-Reference-Cited by-同舟云学术

Near-Infrared Analysis of Fat, Protein, and Casein in Cow's Milk

Published:1999-06-18 Issue:7 Volume:47 Page:2600-2605
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Laporte Marie-France¹,Paquin Paul¹

Affiliation:

1. Centre de Recherche en Sciences et Technologie du Lait, Département de Science et Technologie des Aliments et Nutrition, Faculté des Sciences de l'Agriculture et de l'Alimentation, Pavillon Paul Comtois, Université Laval, Ste-Foy, Québec, Canada G1K 7P4

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf980929r

Reference38 articles.

1. A comparison of the quality of Cheddar cheese produced from seasonal and standardized milk

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