| 近红外对食品的无损伤分析 |
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| 引用本文： | 史苏佳.近红外对食品的无损伤分析[J].食品研究与开发,2007,28(3):177-179. |
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| 作者姓名： | 史苏佳 |
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| 作者单位： | 江南大学理学院,江苏,无锡,214122 |
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| 摘 要： | 介绍现代近红外光谱技术在食品工业中的应用。作为一种优越的检测手段，近红外光谱技术在食品成分检测中有着独有的优势，因而在食品工业领域得到广泛的应用。
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| 关 键 词： | 近红外光谱技术 食品 应用 |
| 修稿时间： | 2006-09-03 |
THE FOOD ANALYTICAL TECHNOLOGY OF NO-DAMAGE BY NEAR-INFRARED SPECTROSCOPY |
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| SHI Su-jia.THE FOOD ANALYTICAL TECHNOLOGY OF NO-DAMAGE BY NEAR-INFRARED SPECTROSCOPY[J].Food Research and Developent,2007,28(3):177-179. |
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| Authors: | SHI Su-jia |
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| Affiliation: | School of Science, Southern Yangtze University, Wuxi 214122, Jiangsu, China |
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| Abstract: | The food industry applications of Near-infrared spectroscopy was introduced in this paper. Because of the superiority of Near-infrared spectroscopy in the detection of food composition as good detecting method,its application is more and more. |
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| Keywords: | Near-infrared spectroscopy food application |
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