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Estimating dry matter and fat content in Blocks of Swiss cheese during production using on-line near infrared spectroscopy

dc.contributor.authorEskildsen, Carl Emil Aae
dc.contributor.authorSanden, Karen Wahlstrøm
dc.contributor.authorWubshet, Sileshi Gizachhew
dc.contributor.authorAndersen, Petter Vejle
dc.contributor.authorØyaas, Jorun
dc.contributor.authorWold, Jens Petter
dc.date.accessioned2020-02-10T12:51:35Z
dc.date.available2020-02-10T12:51:35Z
dc.date.created2019-08-09T12:12:42Z
dc.date.issued2019
dc.identifier.citationJournal of Near Infrared Spectroscopy. 2019, 27 (4), 293-301.
dc.identifier.issn0967-0335
dc.identifier.urihttp://hdl.handle.net/11250/2640748
dc.language.isoeng
dc.titleEstimating dry matter and fat content in Blocks of Swiss cheese during production using on-line near infrared spectroscopy
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionpublishedVersion
dc.source.pagenumber293-301
dc.source.volume27
dc.source.journalJournal of Near Infrared Spectroscopy
dc.source.issue4
dc.identifier.doi10.1177/0967033519855436
dc.identifier.cristin1715026
dc.relation.projectNofima AS: 11649
dc.relation.projectNofima AS: 201702
dc.relation.projectNorges forskningsråd: 702392
dc.relation.projectNorges forskningsråd: 262308
cristin.unitcode7543,3,2,0
cristin.unitnameRåvare og prosess
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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