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dc.contributor.authorDowney, Gerard*
dc.date.accessioned2012-08-27T15:59:36Z
dc.date.available2012-08-27T15:59:36Z
dc.date.issued1999-03
dc.identifier.citationNear 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 184170021Xen_GB
dc.identifier.isbn184170021X
dc.identifier.urihttp://hdl.handle.net/11019/99
dc.descriptionEnd of Project Reporten_GB
dc.description.abstractNear 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 Talúntais.en_GB
dc.language.isoenen_GB
dc.publisherTeagascen_GB
dc.relation.ispartofseriesThe National Food Centre Research Report;No. 14
dc.subjectSpectroscopyen_GB
dc.subjectInfra-red spectroscopyen_GB
dc.subjectChemometricsen_GB
dc.titleNear infra-red spectroscopy in the food industry: a tool for quality managementen_GB
dc.typeTechnical Reporten_GB
dc.identifier.rmis4395
refterms.dateFOA2018-01-12T07:31:08Z


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