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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Bibliographic Details
Published in:Ital J Food Saf
Main Authors: Ceniti, Carlotta, Britti, Domenico, Trimboli, Francesca, Morittu, Valeria Maria, Lopreiato, Vincenzo, Costanzo, Nicola
Format: Artigo
Language:Inglês
Published: PAGEPress Publications, Pavia, Italy 2019
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Article
Online Access: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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