Blar i NOFIMA vitenarkiv på emneord "Cheese production"
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In-Line Near-Infrared Spectroscopy Gives Rapid and Precise Assessment of Product Quality and Reveals Unknown Sources of Variation—A Case Study from Commercial Cheese Production
(Peer reviewed; Journal article, 2023)Abstract: Quality testing in the food industry is usually performed by manual sampling and at/offline laboratory analysis, which is labor intensive, time consuming, and may suffer from sampling bias. For many quality ...