Application of the MIR for the determination of some chemical parameters in European Emmental cheeses produced during summer

European Food Research and Technology

Volumn 222, Issue 1-2, 2006, Pages 165-170

  Karoui, Romdhane ^a   Mouazen, Abdul Mounem ^a   Dufour, Éric ^b   Pillonel, Laurent ^c   Picque, Daniel ^d   De Baerdemaeker, Josse ^a   Bosset, Jacques Olivier ^c  

^a UNIVERSITY OF LEUVEN   (Belgium)

^b ENITA de Clermont Ferrand   (France)

^c AGROSCOPE LIEBEFELD POSIEUX RESEARCH STATION ALP   (Switzerland)

^d CEMAGREF   (France)

Author keywords

Calibration models; Emmental cheese; Mid infrared spectroscopy; Partial least square method

Indexed keywords

EID: 28644444533     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-005-0134-7     Document Type: Article

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