Relationship between sensory scores and near infrared absorptions in characterising Bittop an Italian protected denomination of origin cheese

Journal of Near Infrared Spectroscopy

Volumn 16, Issue 3, 2008, Pages 173-178

  Cattaneo, Tiziana M P ^a   Tornelli, Cristina ^a   Erini, Selene ^b   Panarelli, Elena Veronica ^a  

^a ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

^b Consorzio per la Tutela dei Formaggi Valtellina Casera e Bitto ^*  (Italy)

Author keywords

Characterisation; FT NIR analysis; PDO cheese; Sensory analysis; Taste and flavour

Indexed keywords

EID: 49649088211     PISSN: 09670335     EISSN: None     Source Type: Journal    
DOI: 10.1255/jnirs.775     Document Type: Conference Paper

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