Application of NIR and MIR spectroscopy in quality control of potato chips

Journal of Food Composition and Analysis

Volumn 22, Issue 6, 2009, Pages 596-605

  Shiroma, Cecilia ^a   Rodriguez Saona, Luis ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

Fat content; Food composition; FT MIR spectroscopy; FT NIR spectroscopy; Moisture content; Potato chip quality; Potato chips

Indexed keywords

SOLANUM TUBEROSUM;

EID: 70349786121     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2008.09.003     Document Type: Article

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