Near-infrared spectroscopy to assist authentication and labeling of Asiago d'allevo cheese

Journal of Food Engineering

Volumn 113, Issue 2, 2012, Pages 289-298

  Ottavian, Matteo ^a   Facco, Pierantonio ^a   Barolo, Massimiliano ^a   Berzaghi, Paolo ^a   Segato, Severino ^a   Novelli, Enrico ^a   Balzan, Stefania ^a  

^a UNIVERSITY OF PADOVA   (Italy)

Author keywords

Asiago d'allevo cheese; Authentication; Near infrared spectroscopy; PLS; PLS DA; VIP index

Indexed keywords

CHEESE-MAKING; DATA SETS; EXPERIMENTAL CONDITIONS; LATENT VARIABLE MODELS; MILK PRODUCTION; NIR SPECTRUM; NORTHERN ITALY; PLS; PLS-DA; PROJECTION INDICES; PROTECTED DESIGNATION OF ORIGINS; SPECTRAL DATA; SPECTRAL REGION; VIP INDEX;

AUTHENTICATION; CHEMICAL PROPERTIES;

TEXTILES;

EID: 84864460298     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.05.037     Document Type: Article

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