Non-destructive determination of acid-brix ratio of tomato juice using near infrared spectroscopy
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2004.00800.x/fullpdf
Reference12 articles.
1. Sensory analysis and instrumental measurements of short-term stored tomatoes (Lycopersicon esculentum Mill.)
2. Wavelength selection for near-infrared reflectance moisture meters
3. A review of non-destructive methods for quality evaluation and sorting of agricultural products
4. Development of Calibration with Sample Cell Compensation for Determining the Fat Content of Unhomogenised Raw Milk by a Simple near Infrared Transmittance Method
5. Non-Destructive Techniques for Quality Evaluation of Intact Fruits and Vegetables.
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