Assessing the use of different chemometric techniques to discriminate low-fat and full-fat yogurts

LWT

Volumn 50, Issue 1, 2013, Pages 210-214

  Cruz, A G ^a   Cadena, R S ^a   Alvaro, M B V B ^a   Sant'Ana, A S ^b   Oliveira, C A F ^b   Faria, J A F ^a   Bolini, H M A ^a   Ferreira, M M C ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Chemometric techniques; Control quality; Fat level; Yogurt

Indexed keywords

DAIRY PRODUCTS; DISCRIMINANT ANALYSIS; HIERARCHICAL CLUSTERING; HIERARCHICAL SYSTEMS; LEAST SQUARES APPROXIMATIONS; NEAREST NEIGHBOR SEARCH;

CHEMOMETRIC TECHNIQUES; CONTROL QUALITY; FAT LEVELS; K NEAREST NEIGHBOR (KNN); PARTIAL LEAST SQUARE (PLS); SOFT INDEPENDENT MODELING OF CLASS ANALOGIES; SUPERVISED CLASSIFICATION; YOGURT;

QUALITY CONTROL;

FRAGARIA X ANANASSA;

EID: 84866362809     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.05.023     Document Type: Article

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