PRELIMINARY RESULTS OF NIR « ON - LINE» MEASURE OF OIL CONTENT AND HUMIDITY IN OLIVE CAKES FROM THE TWO PHASES DECANTER-Reference-Cited by-同舟云学术

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PRELIMINARY RESULTS OF NIR « ON - LINE» MEASURE OF OIL CONTENT AND HUMIDITY IN OLIVE CAKES FROM THE TWO PHASES DECANTER

Published:1999-04 Issue:474 Volume: Page:717-720
ISSN:0567-7572
Container-title:Acta Horticulturae
language:
Short-container-title:Acta Hortic.

Author:

Hermoso M.,Uceda M.,Garcia-Ortiz A.,Jimenez A.,Beltrán G.

Publisher

International Society for Horticultural Science (ISHS)

Subject

Horticulture

Link

http://www.actahort.org/members/showpdf?booknrarnr=474_149

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Near infrared spectroscopy (NIRS) for on-line determination of quality parameters in intact olives;Food Chemistry;2013-08

2. Calibration transfer of intact olive NIR spectra between a pre-dispersive instrument and a portable spectrometer;Computers and Electronics in Agriculture;2013-08

3. Infrared, Raman, and Fluorescence Spectroscopies: Methodologies and Applications;Handbook of Olive Oil;2013

4. Prediction of quality of intact olives by near infrared spectroscopy;European Journal of Lipid Science and Technology;2010-10-20

5. The Use of Near-Infrared Spectrometry in the Olive Oil Industry;Critical Reviews in Food Science and Nutrition;2010-06-04

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