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    Analysis of Dairy Products by Near-Infrared Spectroscopy:  A Review
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    Instituto de Investigación y Análisis de Alimentos, Facultad de Veterinaria, 27002 Lugo, Spain, Laboratorio de Mouriscade, Diputación de Pontevedra, 36500 Lalín, Pontevedra, Spain, and Centro de Investigaciones Agrarias de Mabegondo, 15080 La Coruña, Spain
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    Journal of Agricultural and Food Chemistry

    Cite this: J. Agric. Food Chem. 1997, 45, 8, 2815–2819
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    https://doi.org/10.1021/jf960744p
    Published August 18, 1997
    Copyright © 1997 American Chemical Society

    Abstract

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    Near-infrared spectroscopy analysis of foodstuffs is a relatively recent technique. Its principal advantage is speed of analysis, and it does not require sample pretreatment either. In this paper we review its application to powder dairy products, liquid milk, cheese, butter, and fermented milk products, mainly from the analysis of the major components point of view and also for the detection of adulterations and other determinations as well.

    Keywords: Near-infrared spectroscopy; dairy products

    Copyright © 1997 American Chemical Society

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     Author to whom correspondence should be addressed (fax, 82251611).

     Instituto de Investigación y Análisis de Alimentos.

     Laboratorio de Mouriscade.

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     Centro de Investigaciones Agrarias de Mabegondo.

     Abstract published in Advance ACS Abstracts, July, 1; 1997.

    Cited By

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    Journal of Agricultural and Food Chemistry

    Cite this: J. Agric. Food Chem. 1997, 45, 8, 2815–2819
    Click to copy citationCitation copied!
    https://doi.org/10.1021/jf960744p
    Published August 18, 1997
    Copyright © 1997 American Chemical Society

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