Comparison of a Commercial Near-Infrared Reflectance Spectroscope and Standard Chemical Assay Procedures for Analyzing Feed Ingredients: Influence of Grinding Methods-Reference-Cited by-同舟云学术

Comparison of a Commercial Near-Infrared Reflectance Spectroscope and Standard Chemical Assay Procedures for Analyzing Feed Ingredients: Influence of Grinding Methods

Published:2000-07 Issue:2 Volume:9 Page:204-213
ISSN:1056-6171
Container-title:Journal of Applied Poultry Research
language:en
Short-container-title:Journal of Applied Poultry Research

Author:

Bakalli R.I.,Pesti G.M.,Etheridge R.D.

Publisher

Elsevier BV

Subject

Animal Science and Zoology

Link

http://academic.oup.com/japr/article-pdf/9/2/204/2811673/japoulres9-0204.pdf

Reference20 articles.

1. Direct spectrophotometric determination of fat and moisture in meat products;Ben-Gera;J. Food Sci.,1968

2. Application of near-infrared reflectance spectroscopy to analysis of cereal grains and oilseeds;Williams;Cereal Chem.,1975

3. Effect of wheat class on near-infrared reflectance;Watson;Cereal Chem.,1976

4. Arthur H. Thomas Co., Philadelphia, PA.

5. Tecator, Hoganas, Sweden.

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