Potentiality of spectroscopic methods for the characterisation of dairy products. II. Mid infrared study of the melting temperature of cream triacylglycerols and of the solid fat content in cream
Open Access
- 1 January 1997
- journal article
- Published by EDP Sciences in Le Lait
- Vol. 77 (6), 671-681
- https://doi.org/10.1051/lait:1997648