NIR
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Actual salt content in salted minced pork and beef as determined by AAS and NIR methods
Klára Bartáková, Blanka Macharáčková, Michaela Králová, Josef Kameník, Danka Haruštiaková
2024, Vol. 93, Issue 4, pp. 461-466 -
Adulteration of honey and available methods for detection – a review
Blanka Zábrodská, Lenka Vorlová
2014, Vol. 83, Issue 10, pp. 85-102 -
Rapid assessment of selected free amino acids during Edam cheese ripening by near infrared spectroscopy
Jiří Mlček, Květoslava Šustová, Otakar Rop, Tünde Juríková, Petr Humpolíček, Štefan Balla
2013, Vol. 82, Issue 2, pp. 191-196 -
Application of near infrared spectroscopy to estimate selected free amino acids and soluble nitrogen during cheese ripening
Jiří Mlček, Otakar Rop, Vlastimil Dohnal, Květoslava Šustová
2011, Vol. 80, Issue 3, pp. 293-297
