The mineral composition (Ca, P, Mg, K, Na) in cheeses (cow's, ewe's and goat's) with different ripening times using near infrared spectroscopy with a fibre-optic probe

Food Chemistry

Volumn 127, Issue 1, 2011, Pages 147-152

  Gonzalez Martin I ^a   Hernandez Hierro J M ^a   Revilla, I ^a   Vivar Quintana, A ^a   Lobos Ortega, I ^a  

^a UNIVERSITY OF SALAMANCA   (Spain)

Author keywords

Cheeses; Determination; Mineral composition; Near infrared spectroscopy

Indexed keywords

CALIBRATION MODEL; DETERMINATION; FIBRE-OPTIC PROBE; MINERAL COMPOSITION; MODIFIED PARTIAL LEAST SQUARES; MULTIPLE CORRELATION COEFFICIENTS; NEAR INFRARED; NUMBER OF SAMPLES; REGRESSION METHOD; STANDARD ERRORS;

INFRARED DEVICES; LEAST SQUARES APPROXIMATIONS; MAGNESIUM; MINERALS; NEAR INFRARED SPECTROSCOPY; PHOSPHORUS; POTASSIUM; PROBES; SILICATE MINERALS; SODIUM;

CALCIUM;

CALCIUM; MAGNESIUM; PHOSPHORUS; POTASSIUM; SODIUM;

ARTICLE; CALIBRATION; CHEESE; CHEESE RIPENING; CORRELATION COEFFICIENT; COW; EWE; EXTERNAL VALIDITY; FEMALE; FIBER OPTICS; GOAT; MILK; NEAR INFRARED SPECTROSCOPY; NONHUMAN; PREDICTION;

CAPRA HIRCUS;

EID: 79951511493     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.12.114     Document Type: Article

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