THE USE OF TRANSMISSION AND TRANSFLECTANCE NEAR-INFRARED SPECTROSCOPY FOR THE ANALYSIS OF BEER

[1] CAHILL JE, 1980, INT LAB, V10, P64

[2] CARNELIO M, 1983, P EUROPEAN BREWERY C, P619

[3] COVENTRY AG, 1984, CEREAL FOOD WORLD, V29, P715

[4] DAY MS, 1982, LABORATORY PRACTICE, V4, P328

[5] GODDU RF, 1960, ADV ANAL CHEM INSTRU, P347

[6] Jamieson A. M., 1979, Journal of the American Society of Brewing Chemists, V37, P151

[7] KAFFKA KJ, 1976, ACTA ALIMENT HUNG, V5, P267

[8] Kaye, 1954, SPECTROCHIM ACTA, V6, P257, DOI [10.1016/0371-1951(54)80011-7., DOI 10.1016/0371-1951(54)80011-7, 10.1016/0371-1951(54)80011-7]

[9] Kemeny G., 1983, Borgazdasag, V31, P127

[10] APPLICATION FOR NEAR-INFRARED SPECTROSCOPY FOR PREDICTING THE SUGAR CONTENT OF FRUIT JUICES [J]. JOURNAL OF FOOD SCIENCE, 1984, 49 (04) : 995 - 998

[1] CAHILL JE, 1980, INT LAB, V10, P64

[2] CARNELIO M, 1983, P EUROPEAN BREWERY C, P619

[3] COVENTRY AG, 1984, CEREAL FOOD WORLD, V29, P715

[4] DAY MS, 1982, LABORATORY PRACTICE, V4, P328

[5] GODDU RF, 1960, ADV ANAL CHEM INSTRU, P347

[6] Jamieson A. M., 1979, Journal of the American Society of Brewing Chemists, V37, P151

[7] KAFFKA KJ, 1976, ACTA ALIMENT HUNG, V5, P267

[8] Kaye, 1954, SPECTROCHIM ACTA, V6, P257, DOI [10.1016/0371-1951(54)80011-7., DOI 10.1016/0371-1951(54)80011-7, 10.1016/0371-1951(54)80011-7]

[9] Kemeny G., 1983, Borgazdasag, V31, P127

[10] APPLICATION FOR NEAR-INFRARED SPECTROSCOPY FOR PREDICTING THE SUGAR CONTENT OF FRUIT JUICES [J]. JOURNAL OF FOOD SCIENCE, 1984, 49 (04) : 995 - 998