A comparison and joint use of mid infrared and fluorescence spectroscopic methods for differentiating between manufacturing processes and sampling zones of ripened soft cheeses

European Food Research and Technology

Volumn 226, Issue 4, 2008, Pages 861-870

  Karoui, Romdhane ^a   De Baerdemaeker, Josse ^b   Dufour, Eric ^a  

^a ENITA de Clermont Ferrand   (France)

^b UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Chemometry; Concatenation; Fluorescence; Mid infrared; Soft cheese

Indexed keywords

DISCRIMINANT ANALYSIS; FLUORESCENCE SPECTROSCOPY; FOOD PROCESSING; INFRARED SPECTROSCOPY; PRINCIPAL COMPONENT ANALYSIS; SAMPLING;

CHEMOMETRY; CONCATENATION; FACTORIAL DISCRIMINANT ANALYSIS (FDA); SOFT CHEESE;

DAIRY PRODUCTS;

EID: 38349150848     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-007-0608-x     Document Type: Article

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