Prediction of the type of milk and degree of ripening in cheeses by means of artificial neural networks with data concerning fatty acids and near infrared spectroscopy-Reference-Cited by-同舟云学术

Prediction of the type of milk and degree of ripening in cheeses by means of artificial neural networks with data concerning fatty acids and near infrared spectroscopy

Published:2013-11 Issue: Volume:116 Page:50-55
ISSN:0039-9140
Container-title:Talanta
language:en
Short-container-title:Talanta

Author:

Soto-Barajas Milton Carlos,González-Martín Ma Inmaculada,Salvador-Esteban Javier,Hernández-Hierro José Miguel,Moreno-Rodilla Vidal,Vivar-Quintana Ana Ma,Revilla Isabel,Ortega Iris Lobos,Morón-Sancho Raúl,Curto-Diego Belén

Funder

CONACyT (Mexican Council of Sciences and Technology)

Spanish MICINN

Publisher

Elsevier BV

Subject

Analytical Chemistry

Reference42 articles.

1. Composition of fatty acids in cow's milk fat produced in the lowlands, mountains and highlands of Switzerland using high-resolution gas chromatography

2. Conjugated linoleic acid content and isomer distribution during ripening in three varieties of cheeses protected with designation of origin

3. Fatty acid composition of mountain milk from Switzerland: Comparison of organic and integrated farming systems

4. Seasonal variations in fatty acid composition of pasture forage plants and CLA content in ewe milk fat

5. Dietary Fatty Acid Sources Affect Conjugated Linoleic Acid Concentrations in Milk from Lactating Dairy Cows

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