Accuracy and biases in predicting the chemical and physical traits of many types of cheeses using different visible and near-infrared spectroscopic techniques and spectrum intervals

Near-infrared spectroscopy (NIRS) has been widely used to determine various composition traits of many dairy products in the industry. In the last few years, near-infrared (NIR) instruments have become more and more accessible, and now, portable devices can be easily used in the field, allowing the...

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Bibliographic Details

Published in:	Journal of dairy science Vol. 102; no. 11; p. 9622
Main Authors:	Stocco, Giorgia, Cipolat-Gotet, Claudio, Ferragina, Alessandro, Berzaghi, Paolo, Bittante, Giovanni
Format:	Journal Article
Language:	English
Published:	United States 01-11-2019
Subjects:	Animals Bayes Theorem Bias Calibration Cheese - analysis Color Goats Phenotype Reproducibility of Results Spectroscopy, Near-Infrared - methods Bayesian calibration cheese quality chemometric texture trait water-soluble protein
Online Access:	Get more information
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