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Evaluation of freezing point in milk from buffalos reared in Calabria, Italy
Evaluation of freezing point is one of the most common technique used to detect milk adulteration such as addition of external water to increase volume. The aim of this study was to evaluate the freezing point of buffalo milk using infrared spectroscopy and to assess how it is influenced by other mi...
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| Publicado en: | Ital J Food Saf |
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| Autores principales: | , , , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
PAGEPress Publications, Pavia, Italy
2019
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6554593/ https://ncbi.nlm.nih.gov/pubmed/31218213 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.4081/ijfs.2019.7895 |
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