APPLICATION OF DISCRIMINANT-ANALYSIS TO PHYSICOCHEMICAL VARIABLES FORCHARACTERIZING SPANISH CHEESES

Authors
MILLAN R SAAVEDRA P SANJUAN E CASTELO M
Citation
R. Millan et al., APPLICATION OF DISCRIMINANT-ANALYSIS TO PHYSICOCHEMICAL VARIABLES FORCHARACTERIZING SPANISH CHEESES, Food chemistry, 55(2), 1996, pp. 189-191
Citations number
13
Categorie Soggetti
Food Science & Tenology","Nutrition & Dietetics","Chemistry Applied
Journal title
Food chemistry → ACNP
ISSN journal
03088146
Volume
55
Issue
2
Year of publication
1996
Pages
189 - 191
Database
ISI
SICI code
0308-8146(1996)55:2<189:AODTPV>2.0.ZU;2-M
Abstract
Spanish cheeses have been traditionally grouped into varieties accordi ng to their origin, acceptance and production peculiarities. Although pronounced sensorial differences can be detected among them, the varia tions are subtle and hard to evaluate. The variables which discriminat e are now determined optimally among 10 classes of cheeses.