Application of near-infrared spectroscopy as an alternative to chemical and color analysis to discriminate the production chains of Asiago d'Allevo cheese

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 24, 2009, Pages 11449-11454

  Cozzi, Giulio ^a   Ferlito, Jacopo ^a   Pasini, Gabriella ^a   Contiero, Barbara ^a   Gottardo, Flaviana ^a  

^a UNIVERSITY OF PADOVA   (Italy)

Author keywords

Asiago d'Allevo cheese; Discriminant analysis; Near infrared spectroscopy; Production chain

Indexed keywords

FATTY ACID;

ANIMAL; ARTICLE; CHEESE; CLASSIFICATION; COMPARATIVE STUDY; ECONOMICS; FOOD HANDLING; METHODOLOGY; NEAR INFRARED SPECTROSCOPY; PIGMENTATION; QUALITY CONTROL; SEASON;

ANIMALS; CHEESE; FATTY ACIDS; FOOD HANDLING; FOOD TECHNOLOGY; PIGMENTATION; QUALITY CONTROL; SEASONS; SPECTROSCOPY, NEAR-INFRARED;

EID: 73349141366     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9018905     Document Type: Article

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