Laser-backscattering imaging for characterising the dairy matrix in different phases during curd processing

2021

Verdú, Samuel | Perez, Alberto J. | Barat, José M. | Grau, Raúl


书目信息
Food control
128 页码 108193 ISSN 0956-7135
出版者
Elsevier Ltd
其它主题
Variance; Cheese production; Nondestructive methods; Non-destructive technique; Curdling process; Phase change; Characterisation; Laser backscattering imaging
语言
英语
类型
Journal Article; Text

2024-02-27
MODS