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Infrared and Raman Spectroscopic Study of Casein in Cheese: Effect of Freezing and Frozen Storage
infrared Raman cheese from ewes freezing
2008/3/18
The secondary structure of caseins in cheeses from ewe milk was studied by means of Fourier transform infrared spectroscopy and Raman spectroscopy in the 1720 to 1550 cm–1 region. For this study, lyop...