COMPOSITIONAL ANALYSIS OF WHEY POWDERS USING NEAR-INFRARED DIFFUSE REFLECTANCE SPECTROSCOPY

被引：17
作者：
BAER, RJ
FRANK, JF
LOEWENSTEIN, M
BIRTH, GS
机构：
[1] UNIV GEORGIA,DEPT ANIM & DAIRY SCI,ATHENS,GA 30602
[2] USDA SEA,RUSSELL RES CTR,ATHENS,GA 30602
来源：
JOURNAL OF FOOD SCIENCE | 1983年 / 48卷 / 03期
关键词：
D O I：
10.1111/j.1365-2621.1983.tb14940.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：959 / &
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