Nondestructive measurement of chemical compositions in Gouda and Cheddar cheeses during ripening by near-infrared spectroscopy

Theeraphat Charoensak. Food Technology Program; Sumaporn Kasemsamran. Kasetsart Agricultural and Agro-Industrial Product Improvement Institute; Pitiporn Ritthiruangdet. Food Technology Program E-mail:pitiporn@gmail.com

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:[email protected]

Ключевые слова АГРОВОК

cheddar cheese cheese chemical composition hard cheese infrared spectrophotometry nondestructive testing processing ripening soft cheese

Библиографическая информация

Опубликовано в

Warasan Witthayasat Mokho

ISSN 0125-2364

Нумерация страниц

pp. 239-248

Другие темы

Nondestructive measurement; Gouda cheese; Near-infrared (nir) spectroscopy; Chemical compositions

Язык

Тайский

Переведенный заголовок

เธเธฒเธฃเธงเธดเนเธเธฃเธฒเธฐเธซเนเธญเธเธเนเธเธฃเธฐเธเธญเธเธเธฒเธเนเธเธกเธตเนเธเธเนเธกเนเธเธณเธฅเธฒเธขเธเธฑเธงเธญเธขเนเธฒเธเธเธญเธเนเธเธขเนเธเนเธเนเธเธฒเธเธฒเนเธฅเธฐเนเธเธขเนเธเนเธเนเธเธเธเธฒเนเธเธฃเธฐเธซเธงเนเธฒเธเธเธฒเธฃเธเนเธกเนเธเธขเนเธเนเธชเนเธเธเนเธเธฃเธชเนเธเธเธตเธญเธดเธเธเธฃเธฒเนเธฃเธเธขเนเธฒเธเนเธเธฅเน

Тип

Summary; Non-Conventional

В АГРИСе с: 2016-08-15

Формат: AGRIS AP

Поставщик данных

Эту запись предоставил Thai National AGRIS Centre, Kasetsart University

Откройте коллекцию этого поставщика данных в AGRIS

Ссылки

http://www.champa.kku.ac.th/sci_journal/

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