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Please use this identifier to cite or link to this item: http://hdl.handle.net/11019/99

Title: Near infra-red spectroscopy in the food industry: a tool for quality management
Authors: Downey, Gerard
Keywords: Spectroscopy
Infra-red spectroscopy
Chemometrics
Issue Date: Mar-1999
Publisher: Teagasc
Citation: Near infra-red spectroscopy in the food industry: a tool for quality management. The National Food Centre Research Report No. 14. Gerard Downey. Dublin; Teagasc, 1999. ISBN 184170021X
Series/Report no.: The National Food Centre Research Report;No. 14
Abstract: Near infrared (NIR) spectroscopy is a rapid, non-destructive analytical technique which has been used in the food and agriculture industries for almost 20 years. Ireland was one of the first countries in the world to adopt this method for national trading purposes and the grain trade has used it for off-farm and in-process analysis since 1981. However, other sectors have been slower to realise its potential and as part of a process of demonstrating the role which it may play in monitoring quality in a range of food industry applications, a programme of research and development has been on-going within Teagasc and its predecessor An Foras TalĂșntais.
Description: End of Project Report
URI: http://hdl.handle.net/11019/99
ISBN: 184170021X
Appears in Collections:Food Chemistry & Technology

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