Application of FT-NIR spectroscopy on the determination of the fat and protein contents of lyophilized cheeses
Author:
Publisher
Akademiai Kiado Zrt.
Subject
Food Science
Link
https://www.akademiai.com/doi/pdf/10.1556/aalim.41.2012.3.7
Reference30 articles.
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3. NIR and MIR spectroscopy as rapid methods to monitor red wine fermentation;Egidio V.;European Fd Res. Technol.,2010
4. Chemometrics in spectroscopy. Part 1. Classical chemometrics;Geladi P.;Spectrochim. Acta — Part B Atomic Spectroscopy,2003
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