Visible-near infrared spectroscopy sensor for predicting curd and whey composition during cheese processing

C.C. Fagan, M. Castillo, D.J. O'Callaghan, F. A. Payne, C.P. O'Donnell

Research output: Contribution to journal › Article › Research

17 Citations (Scopus)

Original language	English
Pages (from-to)	62-69
Journal	Sensing and Instrumentation for Food Quality and Safety
Volume	3
Issue number	1
DOIs	https://doi.org/10.1007/s11694-009-9073-5
Publication status	Published - 1 Jan 2009

Cite this

@article{e9c91994ccbf467f9c7b75bc22751b12,

title = "Visible-near infrared spectroscopy sensor for predicting curd and whey composition during cheese processing",

author = "C.C. Fagan and M. Castillo and D.J. O'Callaghan and Payne, {F. A.} and C.P. O'Donnell",

year = "2009",

month = jan,

day = "1",

doi = "10.1007/s11694-009-9073-5",

language = "English",

volume = "3",

pages = "62--69",

number = "1",

}