1. Prospect and development of food analyzing technique using near infrared spectroscopy;Iwamoto;Japan Food Industry,1983
2. Kim
BS
Quality evaluation of traditional brewed soy sauce and hot bean paste by near infrared reflectance spectroscopy. MS Thesis
1994
Kyungpook National University
Korea
3
4
24
25
3. Application of NIRS analysis in miso;Yasuhira,1989
4. Analysis of soy sauce Ingredient by near infrared spectrophotometry;Kaneko;Japan Shoyu Kenkyu,1992
5. Decolorization and degradation products of melanoidin on ozonolysis;Kim;Agric Biol Chem,1985