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The use of colour parameters derived from an online fibre-optic sensor to monitor curd syneresis during cheese making

C.D. Everard, D.J. O’Callaghan, M.J. Mateo, et al.
Journal of Food Engineering 94 (1) 1 (2009)
DOI: 10.1016/j.jfoodeng.2008.11.015
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Infrared Spectroscopy for Food Quality Analysis and Control

C.C Fagan, C.P O'Donnell, L Rudzik and E Wüst
Infrared Spectroscopy for Food Quality Analysis and Control 241 (2009)
DOI: 10.1016/B978-0-12-374136-3.00010-9
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Sensory Analysis of Foods of Animal Origin

Romdhane Karoui
Sensory Analysis of Foods of Animal Origin 413 (2010)
DOI: 10.1201/b10822-28
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Technology of Cheesemaking

T. Janhøj and K. B. Qvist
Technology of Cheesemaking 130 (2010)
DOI: 10.1002/9781444323740.ch4
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Comparison between red-green-blue imaging and visible-near infrared reflectance as potential process analytical tools for monitoring syneresis

M.J. Mateo, D.J. O’Callaghan and C.P. O’Donnell
Journal of Dairy Science 93 (5) 1882 (2010)
DOI: 10.3168/jds.2009-2777
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Application of Near and Mid-Infrared Spectroscopy to Determine Cheese Quality and Authenticity

Tony Woodcock, Colette C. Fagan, Colm P. O’Donnell and Gerard Downey
Food and Bioprocess Technology 1 (2) 117 (2008)
DOI: 10.1007/s11947-007-0033-y
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Application of Image Texture Analysis for Online Determination of Curd Moisture and Whey Solids in a Laboratory-Scale Stirred Cheese Vat

C.C. Fagan, C.-J. Du, C.P. O'Donnell, et al.
Journal of Food Science 73 (6) E250 (2008)
DOI: 10.1111/j.1750-3841.2008.00814.x
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