Analysis of butter quality by Near Infrared Spectroscopy
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F09%3A00002374" target="_blank" >RIV/62157124:16270/09:00002374 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Analysis of butter quality by Near Infrared Spectroscopy
Original language description
Near infrared spectroscopy is a simple, nondestructive technique for the rapid determination of food and agricultural product parameters, such as: content of water, saccharides, proteins, as well as conductivity, pH and various other quality parameters.
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2009
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
European Dairy magazine
ISSN
0936-6318
e-ISSN
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Volume of the periodical
21
Issue of the periodical within the volume
6
Country of publishing house
DE - GERMANY
Number of pages
4
Pages from-to
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UT code for WoS article
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EID of the result in the Scopus database
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