A review of the analytical methods coupled with chemometric tools for the determination of the quality and identity of dairy products
- Author
- KAROUI, Romdhane1 ; DE BAERDEMAEKER, Josse1
[1] Division of Mechatronics, Biostatistics and Sensors (MeBioS), Department of Biosystems, K.U. Leuven, Kasteelpark Arenberg 30, 3001 Leuven, Belgium - Source
Food chemistry. 2007, Vol 102, Num 3, pp 621-640, 20 p ; ref : 3 p.1/4
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Chemometrics Dairy products Identity Quality Spectroscopic techniques
- Keyword (fr)
- Article synthèse Chimiométrie Méthode couplée Produit laitier Qualité
- Keyword (en)
- Review Chemometrics Coupled method Dairy product Quality
- Keyword (es)
- Artículo síntesis Quimiometría Método acoplado Producto lácteo Calidad
- 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
- 18505877
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
10.1016/j.foodchem.2006.05.042 
https://dx.doi.org/10.1016/j.foodchem.2006.05.042
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