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Measurement of the composition of dairy products using the neutron/gamma transmission (NEUGAT) method

โœ Scribed by C.M. Bartle

Publisher
Elsevier Science
Year
1994
Tongue
English
Weight
585 KB
Volume
45
Category
Article
ISSN
0969-8043

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โœ C.M. Bartle ๐Ÿ“‚ Article ๐Ÿ“… 1995 ๐Ÿ› Elsevier Science ๐ŸŒ English โš– 879 KB

Practical requirements for the non-invasive measurement of the composition by weight of fat in boneless meat are discussed including taking into account the effects of variation in product thickness, and illustrating the importance of the dual beam approach in making measurements for production-line