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Effectiveness of mid-infrared spectroscopy for prediction of the contents of calcium and phosphorus, and titratable acidity of milk and their relationship with milk quality and coagulation properties

NutritionEngineeringFood AnalysisAgricultural EconomicsMilk QualityAnalytical ChemistryCoagulation PropertiesPrecision DairyFood QualityMid-infrared SpectroscopyFood TechnologyHealth Sciences