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Determination of fat, protein and moisture in ricotta cheese by near infrared spectroscopy and multivariate calibration
Near-infrared reflectance spectroscopy (NIRS) with partial least squares regression (PLSR) was used to determine levels of fat, protein and moisture in ricotta cheese without complex sample preparation. Spectra of 19 conventional and low-fat ricotta samples from different manufacturers were collecte...
Gardado en:
| Publicado en: | J Food Sci Technol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Springer India
2013
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4348305/ https://ncbi.nlm.nih.gov/pubmed/25745236 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-1147-z |
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