Characterisation of Emmental Cheeses Within Different Brand Products by Combining Infrared and Fluorescence Spectroscopies

Food and Bioprocess Technology

Volumn 6, Issue 9, 2013, Pages 2365-2375

  Botosoa, Eliot Patrick ^a   Karoui, Romdhane ^a  

^a UNIVERSITÉ D'ARTOIS   (France)

Author keywords

Chemometric; Emmental cheese; Fluorescence; Mid infrared

Indexed keywords

CHEMOMETRIC TOOLS; CHEMOMETRICES; EMMENTAL CHEESE; MANUFACTURING PROCESS; MIDINFRARED; MOLECULAR INTERPRETATION; PHYSICOCHEMICAL METHODS; SPECTRAL PATTERNS;

AMINO ACIDS; FLUORESCENCE SPECTROSCOPY; INDUSTRIAL ENGINEERING; INFRARED DEVICES; PRINCIPAL COMPONENT ANALYSIS; PRODUCTION ENGINEERING;

FLUORESCENCE;

EID: 84881541401     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-0875-9     Document Type: Article

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