University of Kentucky-ko ikertzaileekin lankidetzan egindako argitalpenak (6)

2005

  1. Optical monitoring of milk coagulation and inline cutting time prediction in Murcian al Vino cheese

    Applied Engineering in Agriculture, Vol. 21, Núm. 3, pp. 465-471

  2. Optical sensor technology for measuring whey fat concentration in cheese making

    Journal of Food Engineering, Vol. 71, Núm. 4, pp. 354-360

2003

  1. Effect of protein and temperature on cutting time prediction in goats' milk using an optical reflectance sensor

    Journal of Dairy Research, Vol. 70, Núm. 2, pp. 205-215

  2. Modelling casein aggregation and curd firming in goats' milk from backscatter of infrared light

    Journal of Dairy Research, Vol. 70, Núm. 3, pp. 335-348

2002

  1. Effect of calcium and enzyme in cutting time prediction of coagulating goats' milk using a light scattering sensor

    International Dairy Journal, Vol. 12, Núm. 12, pp. 1019-1023

2000

  1. Predicting cutting and clotting time of coagulating goat's milk using diffuse reflectance: Effect of pH, temperature and enzyme concentration

    International Dairy Journal, Vol. 10, Núm. 8, pp. 551-562