PROTEIN-CONTENT IN MILK BY NEAR-INFRARED SPECTROSCOPY

被引：25

作者：

KAMISHIKIRYOYAMASHITA, H ^{[1
]}

ORITANI, Y ^{[1
]}

TAKAMURA, H ^{[1
]}

MATOBA, T ^{[1
]}

机构：

[1] NARA WOMENS UNIV,DEPT FOOD SCI & NUTR,NARA 630,JAPAN

来源：

JOURNAL OF FOOD SCIENCE | 1994年 / 59卷 / 02期

关键词：

MILK; PROTEIN; NEAR-INFRARED SPECTROSCOPY; EMULSIONS;

D O I：

10.1111/j.1365-2621.1994.tb06956.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A corrected equation for the determination of protein content in oil/water emulsions, developed previously, was applied for determination of protein content in milk and standard errors were satisfactory for the determination. This corrected equation can be used for determination of protein content in milk.

引用

页码：313 / 315

页数：3

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