Utilisation of mid-infrared spectroscopy for determination of the geographic origin of Gruyère PDO and L'Etivaz PDO Swiss cheeses

Food Chemistry

Volumn 105, Issue 2, 2007, Pages 847-854

  Karoui, Romdhane ^a,d   Mazerolles, Gérard ^b   Bosset, Jacques Olivier ^c   de Baerdemaeker, Josse ^a   Dufour, Eric ^d  

^a UNIVERSITY OF LEUVEN   (Belgium)

^b SPO   (France)

^c AGROSCOPE LIEBEFELD POSIEUX RESEARCH STATION ALP   (Switzerland)

^d ENITA de Clermont Ferrand   (France)

Author keywords

Chemometric; Geographic origin; Gruy re PDO cheese; L'Etivaz PDO cheese; Mid infrared

Indexed keywords

ALTITUDE; ARTICLE; CHEESE; CHEMOMETRIC ANALYSIS; DISCRIMINANT ANALYSIS; FOOD ANALYSIS; FOOD INDUSTRY; GEOGRAPHY; INFRARED SPECTROSCOPY; PRINCIPAL COMPONENT ANALYSIS; REFLECTOMETRY; SPECTRUM; SWITZERLAND;

EID: 34447248557     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.01.051     Document Type: Article

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