THE USE OF TRANSMISSION AND TRANSFLECTANCE NEAR-INFRARED SPECTROSCOPY FOR THE ANALYSIS OF BEER

被引：30

作者：

HALSEY, SA

机构：

来源：

关键词：

D O I：

10.1002/j.2050-0416.1985.tb04348.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：306 / 312

页数：7

共 17 条

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[2]

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[3]

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[4]

DAY MS, 1982, LABORATORY PRACTICE, V4, P328

[5]

GODDU RF, 1960, ADV ANAL CHEM INSTRU, P347

[6]

Jamieson A. M., 1979, Journal of the American Society of Brewing Chemists, V37, P151

[7]

KAFFKA KJ, 1976, ACTA ALIMENT HUNG, V5, P267

[8]

Kaye, 1954, SPECTROCHIM ACTA, V6, P257, DOI [10.1016/0371-1951(54)80011-7., DOI 10.1016/0371-1951(54)80011-7, 10.1016/0371-1951(54)80011-7]

[9]

Kemeny G., 1983, Borgazdasag, V31, P127

LANZA, E ;

LI, BW .