Analytical methods for the determination of the geographic origin of Emmental cheese: mid- and near-infrared spectroscopy
- Author
- PILLONEL, L1 ; LUGINBÜHL, W1 ; PICQUE, D2 ; SCHALLER, E3 ; TABACCHI, R4 ; BOSSET, J. O1
[1] Federal Dairy Research Institute (FAM), Liebefeld, 3003 Bern, Switzerland
[2] INRA/LGMPA, 78850 Thiverval Grignon, France
[3] Büchi Labortechnik AG, 9230 Flawil, Switzerland
[4] Universitiy of Neuchâtel, 2007 Neuchâtel, Switzerland - Source
European food research & technology (Print). 2003, Vol 216, Num 2, pp 174-178, 5 p ; ref : 27 ref
- ISSN
- 1438-2377
- Scientific domain
- Food science technology
- Publisher
- Springer, Berlin
/
Springer, Heidelberg
- Publication country
- Germany
- Document type
- Article
- Language
- English
- Author keyword
- Authenticity Emmental cheese IR MIR NIR Traceability
- Keyword (fr)
- Authentification Contrôle qualité Emmental Méthode analyse Origine géographique Spectrométrie Fourier Spectrométrie IR proche Spectrométrie IR Traçabilité Fromage à pate dure Produit laitier
- Keyword (en)
- Authentication Quality control Emmental Analysis method Geographical origin Fourier spectrometry Near infrared spectrometry Infrared spectrometry Traceability Hard cheese Dairy product
- Keyword (es)
- Autenticación Control calidad Emmental Método análisis Origen geográfico Espectrometría Fourier Espectrometría IR próximo Espectrometría IR Rastreabilidad Queso duro Producto lácteo
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 14585976
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1007/s00217-002-0628-5 
https://dx.doi.org/10.1007/s00217-002-0628-5
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