This work was presented in part at the American Dairy Science Association Annual Meeting, June 25–28, 1995, Ithaca, NY and at the Specialist Meeting of the International Circle of Dairy Research Leaders, October 23–25, 1995, Poligny, France.
Whey Changes during Processing Determined by Near Infrared Spectroscopy
Version of Record online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 3, pages 475–479, May 1997
How to Cite
POULIOT, M., PAQUIN, P., MARTEL, R., GAUTHIER, S. F. and POULIOT, Y. (1997), Whey Changes during Processing Determined by Near Infrared Spectroscopy. Journal of Food Science, 62: 475–479. doi: 10.1111/j.1365-2621.1997.tb04409.x
This research was supported by Natural Sciences and Engineering Research Council of Canada (NSERC-Grants), le Centre Québécois de Valorisation de la Biomasse (CQVB), Wyeth-Ayerst Canada Inc. and Groupe Lactel.
We thank Perstop Analytical and NIR Systems Inc. for technical support and for making available the equipment.
- Issue online: 20 JUL 2006
- Version of Record online: 20 JUL 2006
- Ms received 8/9/96; revised 11/5/96; accepted 11/22/96.
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