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Issue Lait
Volume 80, Number 3, May-June 2000
Page(s) 371 - 379
DOI http://dx.doi.org/10.1051/lait:2000132

References

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Attonaty D., Utilisation de spectres infrarouges pour la calibration multivariée des constituants de poitrine de porc, Laboratoire de biométrie, Inra, Versailles, CTSCCV, Maison-Alfort, Rapport D.E.A., Paris XI, 1992.
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Baer R.J., Franck J.F., Loeweinstein M., Birth G.S., Compositionnal analysis of non-fat dry milk by using near infrared diffuse reflectance spectroscopy, J. Assoc. Off. Anal. Chem. 66 (1983) 858-863.
3
Dardenne P., Contribution à l'utilisation de la spectrométrie dans le proche infrarouge pour l'étude de critères de qualité des céréales et des fourrages, Thèse de Doctorat, Faculté des sciences agronomiques, Gembloux, 1990.
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Giangiacomo R., Nzabonimpa R., Approach to near infrared spectroscopy, International Dairy Federation, Brussels, Belgium, Bull. 298 (1994) 37-42.
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Heiss E., Essais de dosage de la matière grasse dans le fromage par des méthodes rapides, Dtsch. Molk. Ztg. 82 (1961) 67-70.
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IDF, Cheese and processed cheese - Determination of the total solids contents, Standard 4A, International Dairy Federation, Brussels, Belgium, 1982.
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IDF, Definition and evaluation of the overall accuracy of indirect methods of milk analysis - Application to calibration procedure and quality control in dairy laboratory, Standard 128, International Dairy Federation, Brussels, Belgium, 1985.
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IDF, Whole milk - Determination of milkfat, protein and lactose content: guide for the operation of mid infrared instruments, Standard 141B, International Dairy Federation, Brussels, Belgium, 1996.
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Martens H., Naes T., Experimental design for calibration in: Multivariate calibration, J. Wiley & Sons, Chichester, England, 1989, pp. 305-311.
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Osborne B.G., Fearn T., Chemical assignments of near infrared bands in: Near infrared spectroscopy in food analysis, Longman Scientific & Technical, New York, 1986, pp. 36-37.
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Phan-Tan-Luu R., Mathieu D., Feneuille D., Méthodologie de la recherche expérimentale : études des surfaces de réponse, Laboratoire de prospective réactionnelle et d'analyse de l'information, Univ. Aix-Marseille III, France, 1983.
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Pierce M.M., Wehling R.L., Comparison of sample handling and data treatment methods for determining moisture and fat in Cheddar cheese by near infrared spectroscopy, J. Agric. Food Chem. 42 (1994) 2830-2835.
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Rodriguez-Otero J.L., Hermida M., Analysis of fermented milk products by near infrared reflectance spectroscopy, J. AOAC Int. 79 (1996) 817-821.
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Rodriguez-Otero J.L., Hermida M., Cepeda A., Determination of fat, protein and total solids in cheese by near-infrared reflectance spectroscopy, J. AOAC Int. 78 (1995) 802-806.
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S.A.S. ® Institute Inc., SAS Campus drive, Cary, South Carolina, 27513.
16
Sorensen L.K., Jepsen R., Comparison of near infrared techniques for determination of semi hard cheeses constituents, Milchwissenschaft 53 (1998) 263-267.

Abstract

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