Non-destructive spectroscopic techniques for the measurement of food quality

By Scotter C.N.G.  

Trends in Food Science and Technology, Vol. 8, Iss. 9, 1997-09 ,pp. : 285-292

Elsevier

Access to resources Recommend Favorite

Fermented Milks and Milk Products as Functional Foods—A Review

By Shiby V. K.   Mishra H. N.  

Critical Reviews in Food Science and Nutrition, Vol. 53, Iss. 5, 2013-01 ,pp. : 482-496

Taylor & Francis Ltd

Access to resources Recommend Favorite

Application of Ozone for Enhancing the Microbiological Safety and Quality of Foods: A Review

By Kim Jin-Gab   Yousef Ahmed E.   Dave Sandhya  

Journal of Food Protection, Vol. 62, Iss. 9, 1999-09 ,pp. : 1071-1087

International Association for Food Protection

Access to resources Recommend Favorite

Non-destructive measurement of acidity of Chinese bayberry using Vis/NIRS techniques

By Li Xiaoli   He Yong  

European Food Research and Technology A, Vol. 223, Iss. 6, 2006-10 ,pp. : 731-736

Springer Publishing Company

Access to resources Recommend Favorite

Dielectrical Properties of Food Materials—2: Measurement Techniques

By İÇİER FILIZ   BAYSAL TANER  

Critical Reviews in Food Science and Nutrition, Vol. 44, Iss. 6, 2004-11 ,pp. : 473-478

Taylor & Francis Ltd

Access to resources Recommend Favorite