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Potentiality of spectroscopic methods for the characterisation of dairy products. I. Front-face fluorescence study of raw, heated and homogenised milks
Intérêts des méthodes spectroscopiques pour la caractérisation des produits laitiers. I. Utilisation de la fluorescence frontale pour la caractérisation de laits natif, chauffé et homogénéisé

E. Dufour and A. Riaublanc

Lait, 77 6 (1997) 657-670

Accepted: 13 May 1997

DOI: https://doi.org/10.1051/lait:1997647

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