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Unpublished conference/Abstract (Scientific congresses and symposiums)
Improving taste and flavor in dairy product through milk analysis of free fatty by mid-infrared (MIR) spectrometry
Christophe, Octave; Reding, Romain; Leblois, Julie et al.
2022 • ICAR/Interbull Annual Conference 2022
Editorial reviewed
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https://hdl.handle.net/2268/303386
 

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Keywords :
Infrared; MIR; Lipolysis; Free fatty acids
Research Center/Unit :
Centres wallon de recherches agronomiques
Disciplines :
Engineering, computing & technology: Multidisciplinary, general & others
Author, co-author :
Christophe, Octave ;  Université de Liège - ULiège > TERRA Research Centre
Reding, Romain;  Convis, luxembourg
Leblois, Julie;  Elevéo asbl, AWE group
Pittois, Dennis;  LIST - Luxembourg Institute of Science and Technology [LU] > Department Environmental Research & Innovation (ERIN)
Guignard, Cédric;  LIST - Luxembourg Institute of Science and Technology [LU] > Department Environmental Research & Innovation (ERIN)
Dehareng, Frédéric  ;  Centre wallon de Recherches agronomiques (CRA-W)
Language :
English
Title :
Improving taste and flavor in dairy product through milk analysis of free fatty by mid-infrared (MIR) spectrometry
Publication date :
2022
Number of pages :
1
Event name :
ICAR/Interbull Annual Conference 2022
Event organizer :
ICAR comity/Lactanet
Event place :
Montréal, Canada
Event date :
Du 30 mai 2022 au 3 juin 2022
Audience :
International
Peer reviewed :
Editorial reviewed
Available on ORBi :
since 31 May 2023

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