Nondestructive measurement of chemical compositions in Gouda and Cheddar cheeses during ripening by near-infrared spectroscopy
2010
Theeraphat Charoensak(Mahidol University. Kanchanaburi Campus, Kanchanaburi (Thailand). Food Technology Program) | Sumaporn Kasemsamran(Kasetsart University, Bangkok (Thailand). Kasetsart Agricultural and Agro-Industrial Product Improvement Institute) | Pitiporn Ritthiruangdet(Mahidol University. Kanchanaburi Campus, Kanchanaburi (Thailand). Food Technology Program) E-mail:pitiporn@gmail.com
AGROVOC Keywords
Bibliographic information
Warasan Witthayasat Mokho
ISSN
0125-2364
Pagination
pp. 239-248
Other Subjects
Near-infrared (nir) spectroscopy; Nondestructive measurement; Chemical compositions; Gouda cheese
Language
Thai
Translated Title
เธเธฒเธฃเธงเธดเนเธเธฃเธฒเธฐเธซเนเธญเธเธเนเธเธฃเธฐเธเธญเธเธเธฒเธเนเธเธกเธตเนเธเธเนเธกเนเธเธณเธฅเธฒเธขเธเธฑเธงเธญเธขเนเธฒเธเธเธญเธเนเธเธขเนเธเนเธเนเธเธฒเธเธฒเนเธฅเธฐเนเธเธขเนเธเนเธเนเธเธเธเธฒเนเธเธฃเธฐเธซเธงเนเธฒเธเธเธฒเธฃเธเนเธกเนเธเธขเนเธเนเธชเนเธเธเนเธเธฃเธชเนเธเธเธตเธญเธดเธเธเธฃเธฒเนเธฃเธเธขเนเธฒเธเนเธเธฅเน
Type
Summary; Non-Conventional
2016-08-15
AGRIS AP
Data Provider
This bibliographic record has been provided by Thai National AGRIS Centre, Kasetsart University
If you notice any incorrect information relating to this record, please contact us at agris@fao.org
