Mid-infrared spectrometry: A tool for the determination of chemical parameters in Emmental cheeses produced during winter

Lait

Volumn 86, Issue 1, 2006, Pages 83-97

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

^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; Emmental cheese; Mid infrared spectroscopy; Partial least square method

Indexed keywords

EID: 32944467065     PISSN: 00237302     EISSN: None     Source Type: Journal    
DOI: 10.1051/lait:2005040     Document Type: Article

References (41)

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