1. Wheat Hardness as Determined by Near-Infrared Reflectance;American Association of Cereal Chemists (AACC),1994
2. Vegetables Processing;Arthey,1991
3. The physics of near infrared reflectance;Birth,1987
4. Non-destructive prediction of selected quality parameters of beef by near-infrared reflectance spectroscopy between 750 and 1098 nm;Byrne;Meat Science,1998
5. Application of near infrared spectroscopy for quality evaluation of an intact apple;Cho,1996