MEASUREMENT OF FAT AND SUCROSE IN DRY CAKE MIXES BY NEAR-INFRARED REFLECTANCE SPECTROSCOPY

被引：0

作者：

OSBORNE, BG ^{[1
]}

FEARN, T ^{[1
]}

RANDALL, PG ^{[1
]}

机构：

[1] RHM FOODS LTD,NOTTINGHAM NG5 6AG,ENGLAND

来源：

JOURNAL OF FOOD TECHNOLOGY | 1983年 / 18卷 / 05期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：651 / 656

页数：6

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