Rapid prediction of composition and flavor quality of cheddar cheese using ATR-FTIR spectroscopy

Journal of Food Science

Volumn 74, Issue 3, 2009, Pages

  Subramanian, A ^a   Harper, W J ^a   Rodriguez Saona, L E ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

Cheddar cheese; Infrared spectroscopy; Rapid analysis

Indexed keywords

FAT; SODIUM CHLORIDE; WATER;

ARTICLE; CHEESE; INFRARED SPECTROSCOPY; METHODOLOGY; PH; REGRESSION ANALYSIS; TASTE;

CHEESE; FATS; HYDROGEN-ION CONCENTRATION; REGRESSION ANALYSIS; SODIUM CHLORIDE; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; TASTE; WATER;

EID: 64049098318     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01111.x     Document Type: Article

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