A comparison and joint use of VIS-NIR and MIR spectroscopic methods for the determination of some chemical parameters in soft cheeses at external and central zones: A preliminary study

European Food Research and Technology

Volumn 223, Issue 3, 2006, Pages 363-371

  Karoui, Romdhane ^a   Mouazen, Abdul Mounem ^a   Dufour, Éric ^b   Schoonheydt, Robert ^a   De Baerdemaeker, Josse ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

^b ENITA de Clermont Ferrand   (France)

Author keywords

Mid infrared spectroscopy; Partial least square method; Soft cheese; Visible near infrared spectroscopy

Indexed keywords

EID: 33745108978     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-005-0213-9     Document Type: Article

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