Better Quality Food and Beverages: The Role of near Infrared Spectroscopy
Author:
Affiliation:
1. Ashtown Food Research Centre, Teagasc, Ashtown, Dublin 15, Ireland
2. School of Agriculture, Food and Veterinary Medicine, University College Dublin, Earlsfort Terrace, Dublin 2, Ireland
Abstract
Publisher
SAGE Publications
Subject
Spectroscopy
Link
http://journals.sagepub.com/doi/pdf/10.1255/jnirs.758
Reference210 articles.
1. Handbook of Indices of Food Quality and Authenticity
2. Fennema O.R., in Food chemistry, 2nd Edn. Marcel Dekker, New York, USA, p. 5 (1985).
3. Qualitative Identification of Tea by near Infrared Spectroscopy Based on Soft Independent Modelling of Class Analogy Pattern Recognition
4. Relationship between sensory analysis and near infrared spectroscopy in Australian Riesling and Chardonnay wines
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