The use of multivariate modelling of near infra-red spectra to predict the butter fat content of spreads.

[1]  P. Williams,et al.  Near-Infrared Technology in the Agricultural and Food Industries , 1987 .

[2]  G. Santa-Maria,et al.  HPLC and GLC analysis of the triglyceride composition of bovine, ovine and caprine milk fat , 1990, Journal of Dairy Research.

[3]  Tom Fearn,et al.  Practical Nir Spectroscopy With Applications in Food and Beverage Analysis , 1993 .

[4]  Markus Lipp,et al.  Review of methods for the analysis of triglycerides in milk fat: application for studies of milk quality and adulteration , 1995 .

[5]  Gerard Downey,et al.  Authentication of Food and Food Ingredients by near Infrared Spectroscopy , 1996 .

[6]  M. Lipp.  Determination of the adulteration of butter fat by its triglyceride composition obtained by GC. A comparison of the suitability of PLS and neural networks , 1996 .

[7]  Johanna Smeyers-Verbeke,et al.  Handbook of Chemometrics and Qualimetrics: Part A , 1997 .

[8]  Franz Ulberth,et al.  Authenticity of fats and oils , 2000 .

[9]  D. Precht,et al.  Validation of a gas-chromatographic method for the determination of milk fat contents in mixed fats by butyric acid analysis , 2000 .

[10]  Jerry Workman.  Book Reviews: Handbook of Organic Compounds NIR, IR Raman, and UV-Vis Spectra Featuring Polymers and Surfactants , 2001 .

[11]  U. Brinkman,et al.  Automated determination of fatty acid methyl ester and cis/trans methyl ester composition of fats and oils. , 2001, Journal of chromatography. A.

[12]  H. Siesler,et al.  Near-infrared spectroscopy:principles,instruments,applications , 2002 .

[13]  M. Lees.  Food authenticity and traceability. , 2003 .

[14]  Marit Aursand,et al.  Destructive and non-destructive analytical techniques for authentication and composition analyses of foodstuffs , 2003 .

[15]  M. Juárez,et al.  Authenticity Assessment of Dairy Products , 2005, Critical reviews in food science and nutrition.

[16]  C. Lopez,et al.  The linear relationship between the proportion of fresh grass in the cow diet, milk fatty acid composition, and butter properties. , 2006, Journal of dairy science.