Método da espectroscopia no infravermelho para análise dos soros de queijos de minas padrão e prato
An electronic equipment based on the infrared spectroscopy was evaluated to measure the whey composition in "Minas padrão" and "prato" cheeses. The results for fat, protein, and total solids using infrared instrument based on filters and using standard methods were compared. There were differences b...
Сохранить в:
| Главные авторы: | , , , , , , |
|---|---|
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Universidade Federal de Minas Gerais, Escola de Veterinária
2011-08-01
|
| Серии: | Arquivo Brasileiro de Medicina Veterinária e Zootecnia |
| Предметы: | |
| Online-ссылка: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352011000400036&lng=en&tlng=en |
| Метки: |
Нет меток, Требуется 1-ая метка записи!
|