Preliminary Discrimination of Cheese Adulteration by FT-IR Spectroscopy

The present work describes a preliminary study to compare some traditional Romanian cheeses and adulterated cheeses using Attenuated Total Reflectance-Fourier transform infrared spectroscopy (ATR-FTIR). For PLS model calibration (6 concentration levels) and validation (5 concentration levels) sets&l...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Egile Nagusiak: Lucian Cuibus, Rubén Maggio, Vlad Mureşan, Zorița Diaconeasa, Florinela Fetea, Carmen Socaciu
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: AcademicPres 2014-11-01
Saila:Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology
Gaiak:
ATR FT-IR spectroscopy, cheese adulteration, cheese quality, food authenticity, PLS, cheese, MIR
Sarrera elektronikoa:http://journals.usamvcluj.ro/index.php/fst/article/view/10795
Etiketak: Etiketa erantsi
Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!

Antzeko izenburuak