The use of colour parameters derived from an online fibre-optic sensor to monitor curd syneresis during cheesemaking

Manuel Castillo Zambudio, C.D. Everard, D.J. O'Callaghan, M.J. Mateo, C.P. O'Donnell

Research output: Contribution to journalArticleResearch

5 Citations (Scopus)
Original languageEnglish
Pages (from-to)1-6
JournalJournal of Food Engineering
Volume94
Issue number1
DOIs
Publication statusPublished - 1 Sep 2009

Cite this

Castillo Zambudio, M., Everard, C. D., O'Callaghan, D. J., Mateo, M. J., & O'Donnell, C. P. (2009). The use of colour parameters derived from an online fibre-optic sensor to monitor curd syneresis during cheesemaking. Journal of Food Engineering, 94(1), 1-6. https://doi.org/10.1016/j.jfoodeng.2008.11.015