Preliminary evaluation of an optical method for modeling the dilution of fat globules in whey during syneresis of cheese curd

M. Castillo, F.A. Payne, M.B. López, E. Ferrandini, J. Laencina

Research output: Contribution to journal › Article › Research

Original language	English
Pages (from-to)	265-269
Journal	Applied Engineering in Agriculture
Volume	21
Issue number	2
Publication status	Published - 1 Mar 2005

Cite this

@article{61dd242fa8c342b3931c3e4630d8677b,

title = "Preliminary evaluation of an optical method for modeling the dilution of fat globules in whey during syneresis of cheese curd",

author = "M. Castillo and F.A. Payne and M.B. L{\'o}pez and E. Ferrandini and J. Laencina",

year = "2005",

month = mar,

day = "1",

language = "English",

volume = "21",

pages = "265--269",

journal = "Applied Engineering in Agriculture",

issn = "0883-8542",

publisher = "American Society of Agricultural and Biological Engineers",

number = "2",

}

TY - JOUR

T1 - Preliminary evaluation of an optical method for modeling the dilution of fat globules in whey during syneresis of cheese curd

AU - Castillo, M.

AU - Payne, F.A.

AU - López, M.B.

AU - Ferrandini, E.

AU - Laencina, J.

PY - 2005/3/1

Y1 - 2005/3/1

M3 - Article

VL - 21

SP - 265

EP - 269

JO - Applied Engineering in Agriculture

JF - Applied Engineering in Agriculture

SN - 0883-8542

IS - 2

ER -