Adulteration identification in raw milk using Fourier transform infrared spectroscopy

Adulteration of milk is a common practice that concerns regulatory agencies, industry, and the population. Despite the growing need for checking adulteration, the current methods employed generally have low performance and are highly dependent on manual labor. This study aims to calibrate and valida...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Argitaratua izan da:J Food Sci Technol
Egile Nagusiak: Coitinho, Tatiane Barbosa, Cassoli, Laerte Dagher, Cerqueira, Pedro Henrique Ramos, da Silva, Helen Krystine, Coitinho, Juliana Barbosa, Machado, Paulo Fernando
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: Springer India 2017
Gaiak:
Original Article
Sarrera elektronikoa:https://ncbi.nlm.nih.gov/pmc/articles/PMC5502033/
https://ncbi.nlm.nih.gov/pubmed/28740297
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2680-y
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