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Comparison of Bayesian and partial least squares regression methods for mid-infrared prediction of cheese-making properties in Montbéliarde cows.
El Jabri M, Sanchez MP, Trossat P, Laithier C, Wolf V, Grosperrin P, Beuvier E, Rolet-Répécaud O, Gavoye S, Gaüzère Y, Belysheva O, Notz E, Boichard D, Delacroix-Buchet A. El Jabri M, et al. Among authors: trossat p. J Dairy Sci. 2019 Aug;102(8):6943-6958. doi: 10.3168/jds.2019-16320. Epub 2019 Jun 6. J Dairy Sci. 2019. PMID: 31178172 Free article.
Mid-infrared spectrometry prediction of the cheese-making properties of raw Montbéliarde milks from herds and cheese dairy vats used for the production of Protected Designation of Origin and Protected Geographical Indication cheeses in Franche-Comté.
El Jabri M, Trossat P, Wolf V, Beuvier E, Rolet-Répécaud O, Gavoye S, Gaüzère Y, Belysheva O, Gaudillière N, Notz E, Grosperrin P, Laithier C, Delacroix-Buchet A. El Jabri M, et al. Among authors: trossat p. J Dairy Sci. 2020 Jul;103(7):5992-6002. doi: 10.3168/jds.2019-17491. Epub 2020 Apr 22. J Dairy Sci. 2020. PMID: 32331888 Free article.