Analysis of the freezing point of milk by precision method and by Fourier Transform Infrared (FTIR) spectroscopy
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DOI: 10.1590/1678-4162-11961
Abstract: ABSTRACT A total of 480 milk samples were analyzed in four repetitions with four preservative treatments (no preservative, Bronopol, Bronolat and Brononata), three storage times at temperatures up to 4 °C (24, 48 and 72hours… read more here.
Keywords: freezing point; method fourier; spectroscopy; fourier transform ... See more keywords