Thermal and optical sensing techniques for use in objective detection of curd cutting time in cheesemaking
By: by Eugene Mulholland.
Contributors: University College Dublin. Department of Agricultural and Food Engineering.
Publisher: University College Dublin
Published: 1996
Place of publication: Dublin
Language: eng
Number of pages: 172
Subjects: Cheese industry -- Equipment and supplies.; Milk -- Curdling.; Food processing machinery.
Notes: Thesis submitted to the Department of Agricultural and Food Engineering.

Thesis (M.Eng.Sc.) - University College Dublin, 1996.