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

ISSN： 1438-2377

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

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Related content

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

Destructive and non-destructive analytical techniques for authentication and composition analyses of foodstuffs

By Martinez I. Aursand M. Erikson U. Singstad T.E. Veliyulin E. van der Zwaag C.

Trends in Food Science and Technology, Vol. 14, Iss. 12, 2003-12 ,pp. : 489-498

Elsevier

Access to resources Recommend Favorite

Measurement techniques and application of electrical properties for nondestructive quality evaluation of foods—a review

By Jha Shyam

Journal of Food Science and Technology, Vol. 48, Iss. 4, 2011-08 ,pp. : 387-411

Springer Publishing Company

Access to resources Recommend Favorite

Comparison of Destructive and Nondestructive Sampling Techniques of Retail Chicken Carcasses for Enumeration of Hygiene Indicator Microorganisms

By Cossi Marcus Vinícius Coutinho de Almeida Michelle Vieira Dias Mariane Rezende de Arruda Pinto Paulo Sérgiode Nero Luís Augusto

Journal of Food Protection, Vol. 75, Iss. 1, 2012-01 ,pp. : 29-33

International Association for Food Protection

Access to resources Recommend Favorite

A Non-Destructive Ultrasound Method for Microbial Quality Control of Aseptically Packaged Milk

By Gestrelius H. Hertz T.G. Nuamu M. Person H.W. Lindström K.

Lebensmittel-Wissenschaft und -Technologie, Vol. 26, Iss. 4, 1993-08 ,pp. : 334-339

Academic Press

Access to resources Recommend Favorite