Milk compounds characterization by optical spectroscopies and laser diffraction

In the food industry, the compounds characterization is a critical step to ensure the quality of the products or to provide information to customers which can be sensitive to allergies. In this application note, we showed how optical spectroscopies and laser diffraction can help for food compounds characterization, especially on a specific product, i.e. milks.

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AN04 - Milk compounds characterization
DescriptionMilk compounds characterization by optical spectroscopies and laser diffraction
Size 1.38 MB
FiletypePDF

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