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Near-Infrared Reflectance Determination of Sensory Quality of Peas

✍ Scribed by Martens, M.; Martens, H.


Book ID
115360300
Publisher
Society for Applied Spectroscopy
Year
1986
Tongue
English
Weight
906 KB
Volume
40
Category
Article
ISSN
0003-7028

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Quality evaluation of processing potatoe
✍ Scanlon, Martin G; Pritchard, Mervyn K; Adam, Lorne R πŸ“‚ Article πŸ“… 1999 πŸ› John Wiley and Sons 🌐 English βš– 157 KB

The percentage dry matter and reducing sugar content are prime quality parameters for assessing the potential of potato tubers to produce acceptable yields of processed products possessing good textural and colour quality attributes. A study was conducted to develop a near infrared (NIR) calibration