| 000 | 01828 a2200529 4500 | ||
|---|---|---|---|
| 005 | 20250516222644.0 | ||
| 264 | 0 | _c20150402 | |
| 008 | 201504s 0 0 eng d | ||
| 022 | _a1520-5118 | ||
| 024 | 7 |
_a10.1021/jf5013727 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aHarnly, James M | |
| 245 | 0 | 0 |
_aCharacterization of near-infrared spectral variance in the authentication of skim and nonfat dry milk powder collection using ANOVA-PCA, pooled-ANOVA, and partial least-squares regression. _h[electronic resource] |
| 260 |
_bJournal of agricultural and food chemistry _cAug 2014 |
||
| 300 |
_a8060-7 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Validation Study | ||
| 650 | 0 | 4 | _aAnalysis of Variance |
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 | _aCalibration |
| 650 | 0 | 4 | _aCattle |
| 650 | 0 | 4 | _aChina |
| 650 | 0 | 4 | _aDiet, Fat-Restricted |
| 650 | 0 | 4 |
_aDietary Fats _xanalysis |
| 650 | 0 | 4 |
_aFood Inspection _xmethods |
| 650 | 0 | 4 | _aFood Preservation |
| 650 | 0 | 4 |
_aFood, Preserved _xanalysis |
| 650 | 0 | 4 | _aHot Temperature |
| 650 | 0 | 4 | _aLeast-Squares Analysis |
| 650 | 0 | 4 |
_aMilk _xchemistry |
| 650 | 0 | 4 |
_aMilk Proteins _xanalysis |
| 650 | 0 | 4 | _aModels, Chemical |
| 650 | 0 | 4 | _aPrincipal Component Analysis |
| 650 | 0 | 4 | _aReproducibility of Results |
| 650 | 0 | 4 | _aSpectroscopy, Near-Infrared |
| 650 | 0 | 4 |
_aWater _xanalysis |
| 700 | 1 | _aHarrington, Peter B | |
| 700 | 1 | _aBotros, Lucy L | |
| 700 | 1 | _aJablonski, Joseph | |
| 700 | 1 | _aChang, Claire | |
| 700 | 1 | _aBergana, Marti Mamula | |
| 700 | 1 | _aWehling, Paul | |
| 700 | 1 | _aDowney, Gerard | |
| 700 | 1 | _aPotts, Alan R | |
| 700 | 1 | _aMoore, Jeffrey C | |
| 773 | 0 |
_tJournal of agricultural and food chemistry _gvol. 62 _gno. 32 _gp. 8060-7 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1021/jf5013727 _zAvailable from publisher's website |
| 999 |
_c23995865 _d23995865 |
||