Evaluating mid-infrared spectroscopy as a new technique for predicting sensory texture attributes of processed cheese

Journal of Dairy Science

Volumn 90, Issue 3, 2007, Pages 1122-1132

  Fagan, C C ^a   Everard, C ^a   O'Donnell, C P ^a   Downey, G ^b   Sheehan, E M ^c   Delahunty, C M ^d   O'Callaghan, D J ^e  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

^b ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^c UNIVERSITY COLLEGE CORK   (Ireland)

^d UNIVERSITY OF OTAGO   (New Zealand)

^e TEAGASC FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Chemometrics; Descriptive sensory analysis; Mid infrared spectroscopy; Processed cheese

Indexed keywords

EID: 35748985849     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(07)71598-9     Document Type: Article

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