First tests of standardized biocrystallization on milk and milk products

被引：0
|
作者：
Johannes Kahl
Nicolaas Busscher
Paul Doesburg
Gaby Mergardt
Machteld Huber
Angelika Ploeger
机构：
[1] University of Kassel,Department of Organic Food Quality and Food Culture
[2] Louis Bolk Instituut,Department of Healthcare and Nutrition
来源：
European Food Research and Technology | 2009年 / 229卷
关键词：
Food quality; Biocrystallization; Milk; Butter;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
The biocrystallization method has been standardized for plant products. The standardized biocrystallization method is tested on milk and butter samples from controlled feeding trials. When computerized image analysis is applied, samples from different origins (feeding regimes) can be distinguished significantly.
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收藏
页码：175 / 178
页数：3
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