Near- and mid-infrared determination of some quality parameters of cheese manufactured from the mixture of different milk species.

Ayvaz, Huseyin; Mortas, Mustafa; Dogan, Muhammed Ali; Atan, Mustafa; Yildiz Tiryaki, Gulgun; Karagul Yuceer, Yonca

Ayvaz, Huseyin; Mortas, Mustafa; Dogan, Muhammed Ali; Atan, Mustafa; Yildiz Tiryaki, Gulgun; Karagul Yuceer, Yonca.

Afiliação

Ayvaz H; Department of Food Engineering, Engineering Faculty, Canakkale Onsekiz Mart University, 17020 Canakkale, Turkey.
Mortas M; Department of Food Engineering, Engineering Faculty, Ondokuz Mayis University, Samsun, Turkey.
Dogan MA; Department of Food Engineering, Engineering Faculty, Canakkale Onsekiz Mart University, 17020 Canakkale, Turkey.
Atan M; Department of Food Engineering, Engineering Faculty, Canakkale Onsekiz Mart University, 17020 Canakkale, Turkey.
Yildiz Tiryaki G; Department of Food Engineering, Engineering Faculty, Canakkale Onsekiz Mart University, 17020 Canakkale, Turkey.
Karagul Yuceer Y; Department of Food Engineering, Engineering Faculty, Canakkale Onsekiz Mart University, 17020 Canakkale, Turkey.

J Food Sci Technol ; 58(10): 3981-3992, 2021 Oct.

Article em En | MEDLINE | ID: mdl-34471322

Palavras-chave

Cheese; Chemometrics; Dairy; Ezine; Mid-infrared; Near-infrared; Quality

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Revista: J Food Sci Technol Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Turquia

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