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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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| 主要な著者: | , , , , , |
|---|---|
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
AcademicPres
2014-11-01
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| シリーズ: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| 主題: | |
| オンライン･アクセス: | http://journals.usamvcluj.ro/index.php/fst/article/view/10795 |
| タグ: |
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