Near-Infrared spectroscopy and hyperspectral imaging for non-destructive quality assessment of cereal grains (2018)
Attributed to:
REDUCING SODIUM IN THE UK DIET THROUGH FOOD PROCESSING AND INGREDIENT DESIGN
funded by
BBSRC
Abstract
No abstract provided
Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.1080/05704928.2018.1425214
Publication URI: http://dx.doi.org/10.1080/05704928.2018.1425214
Type: Journal Article/Review
Parent Publication: Applied Spectroscopy Reviews
Issue: 8