THE POTENTIAL OF NEAR INFRARED SPECTROSCOPY AS A METHOD OF DETERMINATION OF THE FAT CONTENT IN

Yogurt is a food product produced by fresh milk as the raw material which is easier to digest and assimilate than fresh milk. Today, it is a very popular food product and is marketed worldwide.Consequently, is important to know its chemical composition. On the other hand, the use of near-infrared te...

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Detalhes bibliográficos
Autor principal: Jarén, Carmen (author)
Outros Autores: Gago, Meritxell (author), Arazuri, Silvia (author), López, Ainara (author), Arias, Nerea (author), Agulheiro-Santos, A.C. (author), Correa, Paulo Cesar (author)
Formato: lecture
Idioma:eng
Publicado em: 2013
Assuntos:
NIRS
Dairy
Partial Least Squares
Texto completo:http://hdl.handle.net/10174/7824
País:Portugal
Oai:oai:dspace.uevora.pt:10174/7824

Texto Completo

http://hdl.handle.net/10174/7824

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