The Clarifying Reagent, or how to make the analysis of milk and dairy products easier

Autor: Jean-Luc Gaillard, Guy Linden, G. Humbert, Marie-France Guingamp

Publikováno v: Journal of Dairy Research
Journal of Dairy Research, Cambridge University Press (CUP), 2006, 73 (4), pp.464-471. ⟨10.1017/S0022029906001865⟩
Journal of Dairy Research 4 (73), 464-471. (2006)

Difficulties with the analysis of opaque milk and dairy products can be resolved by rendering the sample transparent. This allows direct photometric measurements of the reaction mixtures, and all sample pre-treatment steps become unnecessary. For thi

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https://hal.inrae.fr/hal-02664393/document