Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
1243891 | Talanta | 2008 | 5 Pages |
Abstract
The regression method employed was modified partial least squares (MPLS). The equations developed for the cheese samples afforded fat, moisture, protein, and chloride contents in the range 13-52%, 10-62%, 20-30%, and 0.7-2.9%, respectively. The multiple correlation coefficients (RSQ) and prediction corrected standard errors (SEP (C)) obtained were respectively 0.97 and 0.995% for fat; 0.96% and 1.640% for moisture; 0.78% and 0.760% for protein, and 0.89% and 0.112% for chlorides.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Inmaculada González-MartÃn, Claudio González-Pérez, José Miguel Hernández-Hierro, José Miguel González-Cabrera,