Determination of chemical composition of commercial honey by near-infrared spectroscopy
- Author
- QIU, P. Y1 ; DING, H. B1 ; TANG, Y. K1 ; XU, R. J1
[1] Department of Zoology, The University of Hong Kong, Pokfulam Road, Hong-Kong - Source
Journal of agricultural and food chemistry (Print). 1999, Vol 47, Num 7, pp 2760-2765 ; ref : 22 ref
- CODEN
- JAFCAU
- ISSN
- 0021-8561
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Chemical Society, Washington, DC
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Analyse biochimique Analyse spectrale Contrôle qualité Etude expérimentale Faisabilité Miel Modèle mathématique Spectrométrie IR proche COMPOSITION GLOBALE Produit sucré
- Keyword (en)
- Biochemical analysis Spectral analysis Quality control Experimental study Feasibility Honey Mathematical model Near infrared spectrometry PROXIMATE COMPOSITION Sweet product
- Keyword (es)
- Análisis bioquímico Análisis espectral Control calidad Estudio experimental Practicabilidad Miel Modelo matemático Espectrometría IR próximo COMPOSICION APROXIMADA Producto azucarado
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A01 Methods of analysis, processing and quality control, regulation, standards
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B11 Confectionery products and chocolate industries, honey
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 1214094
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1021/jf9811368 
https://dx.doi.org/10.1021/jf9811368
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