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...

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Главные авторы: Lucian Cuibus, Rubén Maggio, Vlad Mureşan, Zorița Diaconeasa, Florinela Fetea, Carmen Socaciu
Формат: Artigo
Язык:Inglês
Опубликовано: AcademicPres 2014-11-01
Серии:Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology
Предметы:
ATR FT-IR spectroscopy, cheese adulteration, cheese quality, food authenticity, PLS, cheese, MIR
Online-ссылка:http://journals.usamvcluj.ro/index.php/fst/article/view/10795
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