Alps food authentication, typicality and intrinsic quality by near infrared spectroscopy

Food Research International

Volumn 62, Issue , 2014, Pages 984-990

  Huck Pezzei, Verena A ^a   Seitz, Ina ^b   Karer, Regina ^b   Schmutzler, Matthias ^a   De Benedictis, Lorenzo ^a   Wild, Birgit ^b   Huck, Christian W ^a  

^a UNIVERSITY OF INNSBRUCK   (Austria)

^b Institute of Automation and Control Engineering   (Austria)

Author keywords

Authentication; Chemometrics; Food; Near infrared spectroscopy; Typification

Indexed keywords

AGRICULTURE; FOOD PRODUCTS; INFRARED DEVICES; NEAR INFRARED SPECTROSCOPY;

ADDED VALUES; ANALYTICAL APPROACH; CHEMOMETRICS; FOOD AUTHENTICATIONS; MARKET LIBERALIZATION; NON DESTRUCTIVE; SAMPLE SETS; TYPIFICATION;

AUTHENTICATION;

EID: 84901590952     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.05.021     Document Type: Article

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