Spectroscopic characterization of low- and non-fat cream cheeses

International Dairy Journal

Volumn 20, Issue 1, 2010, Pages 32-39

  Andersen, Charlotte M ^a   Frøst, Michael B ^a   Viereck, Nanna ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

[No Author keywords available]

Indexed keywords

CHEMOMETRIC MODELS; CREAM CHEESE; DESIGN PARAMETERS; FAT CONTENTS; HIGH PH; NUCLEAR MAGNETIC RESONANCE RELAXOMETRY; NUMBER OF COMPONENTS; SALT CONCENTRATION; SALT CONTENT; SPECTROSCOPIC CHARACTERIZATION; SPECTROSCOPIC MEASUREMENTS; SPECTROSCOPIC METHOD; WATER MOBILITY;

FLUORESCENCE SPECTROSCOPY; FOURIER TRANSFORM INFRARED SPECTROSCOPY; INFRARED DEVICES; NEAR INFRARED SPECTROSCOPY; NUCLEAR MAGNETIC RESONANCE; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; RESONANCE; SPECTROSCOPIC ANALYSIS;

WATER CONTENT;

EID: 70450270862     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2009.07.006     Document Type: Article

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