Protein Content in Milk by Near-Infrared Spectroscopy
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1994.tb06956.x/fullpdf
Reference7 articles.
1. Stability of 2170nm as a Key Wavelength for Protein Analysis by Near Infrared Spectroscopy.
2. Near Infrared Spectroscopic Measurement of Protein Content in Oil/Water Emulsions
3. Multivariate analysis applied to near-infrared spectra of milk
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