Application of Stepwise Discriminant Analysis to High Pressure Liquid Chromatography Profiles of Water Extract for Judging Ripening of Cheddar Cheese-Reference-Cited by-同舟云学术

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Application of Stepwise Discriminant Analysis to High Pressure Liquid Chromatography Profiles of Water Extract for Judging Ripening of Cheddar Cheese

Published:1984-07 Issue:7 Volume:67 Page:1390-1396
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Pham Anne-Marie,Nakai Shuryo

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference22 articles.

1. Objective evaluation of soy sauce by statistical analysis of GC profiles;Aishima;Agric. Biol. Chem.,1979

2. Cheddar cheese flavour;Aston;Aust. J. Dairy Technol.,1982

3. BMDP7M. 1981 Pages 519–536 in BMDP Statistical Software. Univ. California Press, Los Angeles, CA.

4. HPLC separation of bitter peptides from Cheddar cheese;Champion;Can. Inst. Food Sci. Technol. J.,1982

5. The protein degradation in Cheddar cheese manufactured from milk treated with lactase;Gooda;Milchwissenschaft,1983

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2. Modeling weight loss of cheese during ripening and the influence of dairy system, parity, stage of lactation, and composition of processed milk;Journal of Dairy Science;2020-08

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4. Development and validation of an APCI-MS/GC–MS approach for the classification and prediction of Cheddar cheese maturity;Food Chemistry;2016-01

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