NIR spectroscopy: A useful tool for rapid monitoring of processed cheeses manufacture

Journal of Food Engineering

Volumn 61, Issue 4, 2004, Pages 557-560

  Curda L ^a   Kukackova O ^b  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (Czech Republic)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Calibration; FT NIR spectroscopy; Partial least square method; Processed cheese

Indexed keywords

CALIBRATION; DAIRY PRODUCTS; INFRARED SPECTROSCOPY; LEAST SQUARES APPROXIMATIONS;

CHEESES;

FOOD PROCESSING;

EID: 8444223017     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(03)00215-2     Document Type: Conference Paper

References (7)

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