Using spectroscopic techniques to monitor food composition
Author:
Publisher
Elsevier
Link
http://woodhead.metapress.com/index/Q36831234L4M7732.pdf
Reference16 articles.
1. ‘A preliminary study of optothermal spectroscopy: a potential near infrared sample presentation method for the analysis of milk’;WILSON;J. Near Infrared Spectrosc,2000
2. ‘Fourier Transform Infrared Spectrometry’;GRIFFITHS,1986
3. ‘Potential of Fourier transform spectroscopy and fiber optics for process control’;KEMSLEY;J Agric Food Chem,1992
4. ‘Quantitative analysis of sugar solutions using infrared spectroscopy’;KEMSLEY;Food Chemistry,1992
5. ‘A rapid FTIR quality control method for fat and moisture determination in butter’;VAN DE VOORT;Food Research International,1992
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