1. 3) Osborne, B. G., and Fearn, T. “Near-Infrared Spectroscopy in Food Analysis,” Longman Scientific & Technical, Essex, pp. 1–42 (1986).
2. 4) Osborne, B. G., Fearn, T., and Hindle, P. T. “Practical NIR Spectroscopy with Applications in Food and Beverage Analysis (Longman Food Technology),” Longman Group United Kingdom, Essex, pp. 1–35 (1993).
3. 5) Ciurczak, E. W., and Drennen, J. K. “Pharmaceutical and Medical Applications of Near-infrared Applications (Practical Spectroscopy),” Marcel Dekker Inc, New York, pp. 73–184 (2002).
4. 6) Raghavachari, R. “Near-infrared Applications in Biotechnology (Practical Spectroscopy),” Marcel Dekker Inc, New York, pp. 323–347 (2001).
5. 20) Miller, J. N., and Miller, J. C. “Statistics and Chemometrics for Analytical Chemistry,” Prentice Hall College Div, Harlow, pp. 107–150 (2000).