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Potentiality of spectroscopic methods for the characterisation of dairy products. II. Mid infrared study of the melting temperature of cream triacylglycerols and of the solid fat content in cream
Intérêt des méthodes spectroscopiques pour la caractérisation des produits laitiers. II. Étude de la température de fusion des triglycérides de la crème et du taux de lipides solides au moyen de la spectroscopie moyen infrarouge

E. Dufour and A. Riaublanc

Lait, 77 6 (1997) 671-681

Accepted: 13 May 1997

DOI: https://doi.org/10.1051/lait:1997648

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