Characterisation of Emmental Cheeses Within Different Brand Products by Combining Infrared and Fluor...
Characterisation of Emmental Cheeses Within Different Brand Products by Combining Infrared and Fluorescence Spectroscopies
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Publisher
Boston: Springer US
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Language
English
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Publisher
Boston: Springer US
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Scope and Contents
Contents
The potential of spectroscopic (i.e. mid-infrared and front-face fluorescence) and physicochemical methods combined with chemometric tools was investigated for discriminating Emmental cheeses produced in different regions of France. A total of 20 French Emmental cheeses belonging to different brand products were studied. When principal component an...
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Full title
Characterisation of Emmental Cheeses Within Different Brand Products by Combining Infrared and Fluorescence Spectroscopies
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TN_cdi_proquest_journals_2410775652
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_journals_2410775652
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ISSN
1935-5130
E-ISSN
1935-5149
DOI
10.1007/s11947-012-0875-9
