Potential applications of near infrared spectroscopy for evaluating thermal treatments of fresh egg pasta-Reference-Cited by-同舟云学术

Potential applications of near infrared spectroscopy for evaluating thermal treatments of fresh egg pasta

Published:2005-03 Issue:3 Volume:16 Page:249-256
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Zardetto Stefano

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference21 articles.

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2. Evaluating previous thermal treatment of chicken patties by visible/near-infrared spectroscopy;Chen;Journal of Food Science,1997

3. Grazian, E. (1999). Studio di ottimizzazione del processo di essiccamento di paste fresche farcite. Tesi di laurea. Dipartimento di Scienze degli Alimenti, Università degli studi di Udine

4. Food process engineering;Heldman,1981

5. Near infrared diffuse reflectance spectra of wheat and wheat components;Law;Cereal Chemistry,1997

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