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PREDICTION OF CHOCOLATE QUALITY FROM NEAR-INFRARED SPECTROSCOPIC MEASUREMENTS OF THE RAW COCOA BEANS

DAVIES, AMC, FRANKLIN, JG, GRANT, A, GRIFFITHS, NM, SHEPHERD, R and FENWICK, GR (1991) PREDICTION OF CHOCOLATE QUALITY FROM NEAR-INFRARED SPECTROSCOPIC MEASUREMENTS OF THE RAW COCOA BEANS VIBRATIONAL SPECTROSCOPY, 2 (2-3). pp. 161-172.

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Item Type: Article
Authors :
NameEmailORCID
DAVIES, AMCUNSPECIFIEDUNSPECIFIED
FRANKLIN, JGUNSPECIFIEDUNSPECIFIED
GRANT, AUNSPECIFIEDUNSPECIFIED
GRIFFITHS, NMUNSPECIFIEDUNSPECIFIED
SHEPHERD, Rr.shepherd@surrey.ac.ukUNSPECIFIED
FENWICK, GRUNSPECIFIEDUNSPECIFIED
Date : 8 November 1991
Identification Number : https://doi.org/10.1016/0924-2031(91)85022-F
Uncontrolled Keywords : Science & Technology, Physical Sciences, Technology, Chemistry, Analytical, Chemistry, Physical, Spectroscopy, Chemistry, CHEMISTRY, ANALYTICAL, CHEMISTRY, PHYSICAL, SPECTROSCOPY, INFRARED SPECTROMETRY, CHOCOLATE, COCOA, SENSORY PANEL
Related URLs :
Depositing User : Symplectic Elements
Date Deposited : 17 May 2017 09:17
Last Modified : 17 May 2017 14:41
URI: http://epubs.surrey.ac.uk/id/eprint/823106

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