Postharvest Dry Matter and Soluble Solids Content Prediction in d’Anjou and Bartlett Pear Using Near-infrared Spectroscopy
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چکیده
منابع مشابه
Prediction of Freshness Quality and Phosphate Residue of White Shrimp Products Using Near-Infrared Spectroscopy
Background: The manufacturing of frozen shrimp is an important industry for the economy of Thailand. The objective of this study was to use Near-Infrared (NIR) spectroscopy to determine the freshness quality, including Total Volatile Basic Nitrogen (TVB-N) and Water Holding Capacity (WHC) of white shrimp (whole and chopped shrimp) and phosphate residues of shrimp. Methods: Sixty white shrimp ...
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ژورنال
عنوان ژورنال: HortScience
سال: 2018
ISSN: 0018-5345,2327-9834
DOI: 10.21273/hortsci12843-17