nir spectroscopy

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1
Evaluation by NIRS technology of curing process of ham with low sodium content.
Campos, M Isabel;Debán, Luis;Antolín, Gregorio;Pardo, Rafael;
2020 Meat science DOI: S0309-1740(19)30583-... 282 views
2
application of the non-destructive nir technique for the evaluation of strawberry fruits quality parameters
;Manuela Mancini;Luca Mazzoni;Francesco Gagliardi;Francesca Balducci;Daniele Duca;Giuseppe Toscano;B...
2020 journal of biological chemistry DOI: 10.3390/foods9040441 337 views
3
near infrared investigation of polypropylene–clay nanocomposites for further quality control purposes—opportunities and limitations
;Andreas Witschnigg;Stephan Laske;Clemens Holzer;Raj Patel;Atif Khan;Hadj Benkreira;Phil Coates
2015 Nature Materials DOI: 10.3390/ma8095272 256 views
4
Use of NDSS to discriminate between Parmigiano Reggiano and Grana Padano PDO and their ripening times from grated cheese spectra.
Stocco, Giorgia; Molle, A; Biffani, Stefano; Pizzamiglio, Valentina; Cruz, Jordi; Ferragina, Alessan...
2025 spectrochimica acta part a, molecular and biomolec... DOI: 10.1016/j.saa.2025.1... 126 views

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Meat science
ISSN: 1873-4138 1,223 views

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