Discrimination of grated cheeses by Fourier transform infrared spectroscopy coupled with chemometric techniques

International Dairy Journal

Volumn 23, Issue 2, 2012, Pages 115-120

  Gori, Alessandro ^a   Maggio, Rubén M ^b   Cerretani, Lorenzo ^a   Nocetti, Marco ^c   Caboni, Maria Fiorenza ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b Universidad Nacional de Rosario   (Argentina)

^c Consortium of Parmigiano Reggiano Cheese Technical Service ^*  (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

ATR FTIR; ATR-FT-IR SPECTROSCOPY; ATTENUATED TOTAL REFLECTANCE; ATTENUATED TOTAL REFLECTANCE FOURIER TRANSFORM INFRARED SPECTROSCOPY; CHEMOMETRIC ANALYSIS; CHEMOMETRIC APPROACH; CHEMOMETRICES; CLASSIFICATION TOOL; GRANULAR TEXTURE; LINEAR DISCRIMINANT ANALYSIS; MOVING WINDOW; SPECTRAL DATA; WAVELENGTH SELECTION;

CHEMICAL ANALYSIS; DISCRIMINANT ANALYSIS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; REFLECTION; SPECTRUM ANALYSIS;

PRINCIPAL COMPONENT ANALYSIS;

EID: 84856290778     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2011.11.005     Document Type: Article

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