CONTACTLESS METHODS FOR QUALITY EVALUATION OF DAIRY PRODUCTS

CONTACTLESS METHODS FOR QUALITY EVALUATION OF DAIRY PRODUCTS

The aim of the report is to present a comparative analysis of the methods and technical means for assessment of the quality and safety of dairy products, particularly yellow cheese by spectral characteristics. As a result of the analysis are established appropriate methods for representation of t...

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Bibliographic Details
Main Authors: Zlatin Zlatev, Miroslav Vasilev
Format: Article
Language:English
Published: Trakia University 2016-07-01
Series:Applied Researches in Technics, Technologies and Education
Subjects:
Dairy products
Noncontact methods
Yellow cheese
Spectral analysis
Classification
Online Access:https://sites.google.com/a/trakia-uni.bg/artte/articles/artte-vol-4-no-1/Zlatev%20Zlatin%2C%20Vasilev%20Miroslav.%20CONTACTLESS%20METHODS%20FOR%20QUALITY%20EVALUATION%20OF%20DAIRY%20PRODUCTS.pdf?attredirects=0&d=1

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https://sites.google.com/a/trakia-uni.bg/artte/articles/artte-vol-4-no-1/Zlatev%20Zlatin%2C%20Vasilev%20Miroslav.%20CONTACTLESS%20METHODS%20FOR%20QUALITY%20EVALUATION%20OF%20DAIRY%20PRODUCTS.pdf?attredirects=0&d=1

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