Método da espectroscopia no infravermelho para análise dos soros de queijos de minas padrão e prato

An electronic equipment based on the infrared spectroscopy was evaluated to measure the whey composition in "Minas padrão" and "prato" cheeses. The results for fat, protein, and total solids using infrared instrument based on filters and using standard methods were compared. Ther...

Full description

Bibliographic Details

Published in:	Arquivo Brasileiro de Medicina Veterinária e Zootecnia
Main Authors:	F.A. Pinto, L.M. Fonseca, L.R. Abreu, M.R. Souza, D.L.S. Oliveira, L.A. Clementino, E.H.P. Andrade
Format:	Article
Language:	English
Published:	Universidade Federal de Minas Gerais 2011-08-01
Subjects:	soro de queijo composição espectroscopia no IV
Online Access:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352011000400036&lng=en&tlng=en