Please use this identifier to cite or link to this item: http://hdl.handle.net/10553/49509
Title: Application of discriminant analysis to physicochemical variables for characterizing Spanish cheeses
Authors: Millán, R. 
Saavedra, P.
Sanjuán, E. 
Castelo, M.
Keywords: Profiles
Classification
Issue Date: 1996
Publisher: 0308-8146
Journal: Food Chemistry 
Abstract: Spanish cheeses have been traditionally grouped into varieties according to their origin, acceptance and production peculiarities. Although pronounced sensorial differences can be detected among them, the variations are subtle and hard to evaluate. The variables which discriminate are now determined optimally among 10 classes of cheeses.
URI: http://hdl.handle.net/10553/49509
ISSN: 0308-8146
DOI: 10.1016/0308-8146(95)00080-1
Source: Food Chemistry[ISSN 0308-8146],v. 55, p. 189-191
Appears in Collections:Artículos
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