Comparison of butter quality parameters available on the Czech market with the use of FT NIR technology
NIR spectroscopy offers very wide opportunities in the food quality control. This method allows measuring of the samples with minimal usage of chemicals. We used the NIR spectroscopy for the quality control of butters available on the Czech market. Creating a methodology to measure the butter, build...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2016-01-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=222331 |
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