Non-destructive control in cheese processing: Modelling texture evolution in the milk curdling phase by laser backscattering imaging
Samuel Verdú, Alberto Pérez, José Manuel Barat Baviera, Raúl Grau
Topics & Concepts
Texture (cosmology)Multivariate statisticsMatrix (chemical analysis)Phase (matter)Materials scienceBiological systemCurse of dimensionalityChemistryChromatographyComputer scienceMathematicsArtificial intelligenceImage (mathematics)StatisticsBiologyOrganic chemistryMeat and Animal Product QualitySpectroscopy and Chemometric AnalysesIdentification and Quantification in Food