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

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

Cite this