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 journalArticleResearch

17 Citations (Scopus)
Original languageEnglish
Pages (from-to)62-69
JournalSensing and Instrumentation for Food Quality and Safety
Volume3
Issue number1
DOIs
Publication statusPublished - 1 Jan 2009

Cite this

Fagan, C. C., Castillo, M., O'Callaghan, D. J., Payne, F. A., & O'Donnell, C. P. (2009). Visible-near infrared spectroscopy sensor for predicting curd and whey composition during cheese processing. Sensing and Instrumentation for Food Quality and Safety, 3(1), 62-69. https://doi.org/10.1007/s11694-009-9073-5