The mineral composition (Ca, P, Mg, K, Na) in cheeses (cow’s, ewe’s and goat’s) with different ripening times using near infrared spectroscopy with a fibre-optic probe-Reference-Cited by-同舟云学术

The mineral composition (Ca, P, Mg, K, Na) in cheeses (cow’s, ewe’s and goat’s) with different ripening times using near infrared spectroscopy with a fibre-optic probe

Published:2011-07 Issue:1 Volume:127 Page:147-152
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

González-Martín I.,Hernández-Hierro J.M.,Revilla I.,Vivar-Quintana A.,Lobos Ortega I.

Funder

CTQ2006-04383

SA 139A08

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

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3. Characterization of Prato cheese, a Brazilian semi-hard cow variety: Evolution of physico-chemical parameters and mineral composition during ripening;Cichoscki;Food Control,2002

4. Near infrared spectroscopy: The future waves. Proceedings of the Seventh International Conference on Near Infrared Spectroscopy;Davies,1996

5. On the scales associated with near-infrared reflectance difference spectra;Dhanoa;Applied Spectroscopy,1995

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