Identification of Slovakian, Polish, and Romanian bryndza cheeses origin by factor analysis of some elemental data

By Koreňovská Mária   Suhaj Milan  

European Food Research and Technology A, Vol. 225, Iss. 5-6, 2007-09 ,pp. : 707-713

Springer Publishing Company

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Prediction of colour of European Emmental cheeses by using near infrared spectroscopy: a feasibility study

By Pillonel Laurent   Dufour Eric   Schaller Emmanuelle   Bosset Jacques-Olivier   De Baerdemaeker Josse   Karoui Romdhane  

European Food Research and Technology A, Vol. 226, Iss. 1-2, 2007-11 ,pp. : 63-69

Springer Publishing Company

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Traceability data management for food chains

By Folinas Dimitris   Manikas Ioannis   Manos Basil  

British Food Journal, Vol. 108, Iss. 8, 2006-08 ,pp. : 622-633

Emerald Group Publishing Ltd

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Some Chemical and Bacteriological Characteristics of Regional Cheeses from Asturias, Spain

By Margolles Abelardo   Rodriguez Ana   De Los Reyes-Gavilan Clara G.  

Journal of Food Protection, Vol. 59, Iss. 5, 1996-05 ,pp. : 509-515

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Optimisation of pattern recognition in textile field

By Ammor O.  

Journal of the Textile Institute, Vol. 99, Iss. 3, 2008-06 ,pp. : 227-233

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