Innovative uses of near-infrared spectroscopy in food processing

Journal of Food Science

Volumn 73, Issue 7, 2008, Pages

  Bock, J E ^a   Connelly, R K ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Cheese cutting time; Dough development time; Dough mixing; Meat tenderness; Near infrared spectroscopy; NIRS

Indexed keywords

CEREAL; CHEMISTRY; DAIRY PRODUCT; FOOD HANDLING; MEAT; METHODOLOGY; NEAR INFRARED SPECTROSCOPY; QUALITY CONTROL; REVIEW;

CEREALS; DAIRY PRODUCTS; FOOD HANDLING; MEAT; QUALITY CONTROL; SPECTROSCOPY, NEAR-INFRARED;

EID: 51349160144     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00870.x     Document Type: Review

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