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...

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Bibliografiske detaljer
Udgivet i:J Food Sci Technol
Main Authors: Coitinho, Tatiane Barbosa, Cassoli, Laerte Dagher, Cerqueira, Pedro Henrique Ramos, da Silva, Helen Krystine, Coitinho, Juliana Barbosa, Machado, Paulo Fernando
Format: Artigo
Sprog:Inglês
Udgivet: Springer India 2017
Fag:
Original Article
Online adgang: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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