Prediction of processed cheese instrumental texture and meltability by mid-infrared spectroscopy coupled with chemometric tools
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference27 articles.
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3. Prediction of moisture, fat and inorganic salts in processed cheese by near infrared reflectance spectroscopy and multivariate data analysis;Blazquez;Journal of Near Infrared Spectroscopy,2004
4. Examination of full fat and reduced fat Cheddar cheese during ripening by Fourier transform infrared spectroscopy;Chen;Journal of Dairy Science,1998
5. NIR spectroscopy: a useful tool for rapid monitoring of processed cheese manufacture;Čurda;Journal of Food Engineering,2004
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