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Application of discriminant analysis to physicochemical variables for characterizing Spanish cheeses



Application of discriminant analysis to physicochemical variables for characterizing Spanish cheeses



Food Chemistry 55(2): 189-191



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.

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Accession: 002758110

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DOI: 10.1016/0308-8146(95)00080-1


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