Improving Near Infrared Transmittance spectroscopy (NIT) in the determination of moisture, fat, protein and NaCl in pecorino romano PDO cheese
Contributo in Atti di convegno
Data di Pubblicazione:
2008
Citazione:
Improving Near Infrared Transmittance spectroscopy (NIT) in the determination of moisture, fat, protein and NaCl in pecorino romano PDO cheese / Pilo, C; Pischedda, G; Murittu, G; Meneghesso, M; Banni, S; DE SANTIS, Enrico Pietro Luigi. - In: INTERNATIONAL DAIRY FEDERATION SPECIAL ISSUE. - ISSN 1025-8515. - (2008), pp. 298-301. (Intervento presentato al convegno 5TH INTERNATIONAL SYMPOSIUM ON THE CHALLENGE TO SHEEP AND GOATS MILK SECTORS tenutosi a Alghero/Sardinia, Italy nel 18-20 April, 2007).
Tipologia CRIS:
4.1 Contributo in Atti di convegno
Keywords:
Near Infrared Transmittance spectroscopy ; Pecorino Romano PDO cheese; Composition
Elenco autori:
Pilo, C; Pischedda, G; Murittu, G; Meneghesso, M; Banni, S; DE SANTIS, Enrico Pietro Luigi
Link alla scheda completa:
Titolo del libro:
Proceedings of 5TH INTERNATIONAL SYMPOSIUM ON THE CHALLENGE TO SHEEP AND GOATS MILK SECTORS
Pubblicato in: