Near-infrared spectroscopy and its application to milk and dairy products analysis

被引：0
|
作者：
Curda, L
Kukacková, O
Novotná, M
机构：
[1] Inst Chem Technol, Dept Dairy & Fat Technol, CR-16628 Prague 6, Czech Republic
[2] Inst Chem Technol, Cent Labs, CR-16628 Prague, Czech Republic
来源：
CHEMICKE LISTY | 2002年 / 96卷 / 05期
关键词：
D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
The review deals with the principles of NIR spectroscopy. its instrumentation and techniques of acquisition of NIR spectra. Chemometric methods for evaluation of the spectra as well as advantages and drawbacks of NIR spectroscopy are discussed. The application potential of NIR spectroscopy is demonstrated in the field of dairy products.
引用
收藏
页码：305 / 310
页数：6
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