Use of near and mid infra-red spectroscopy for analysis of protein, fat, lactose and total solids in raw cow and camel milk
Huda Mohamed, P. Nagy, Jelena Agbaba, Afaf Kamal‐Eldin
Topics & Concepts
LactoseTotal dissolved solidsGlobules of fatFood scienceChemistryCaseinCow milkMilk proteinCamel milkMilk fatLinseed oilEngineeringEnvironmental engineeringAnimal Diversity and Health StudiesBee Products Chemical AnalysisMeat and Animal Product Quality