In‐process monitoring in industrial olive mill by means of FT‐NIR
Author:
Affiliation:
1. Dipartimento di Scienze degli Alimenti, Università di Bologna, Cesena, Italy
2. Bruker Optics s.r.l., Milano, Italy
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200700001
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3. Prediction of Moisture, Fat and Inorganic Salts in Processed Cheese by near Infrared Reflectance Spectroscopy and Multivariate Data Analysis
4. Ability of NIR spectroscopy to predict meat chemical composition and quality – A review;Prevolnik M.;Czech J Anim Sci.,2004
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