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1
nondestructive classification beween normal and arificially aged corn seeds using near infrared spectroscopy
nondestructive classification beween normal and arificially aged corn seeds using near infrared spectroscopy
Tai-Gi Min | 한국작물학회 | 2007
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2
Effect of Sample Preparation on Prediction of Fermentation Quality of Maize Silages by Near Infrared Reflectance Spectroscopy
Effect of Sample Preparation on Prediction of Fermentation Quality of Maize Silages by Near Infrared Reflectance Spectroscopy
H. S. Park | H. S. Park | 2005
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3
예열 장치를 이용한 표고버섯·홍고추 원적외선 건조시스템 개발 = Development of a far infrared drying system of oak mushroom(lentinus edodes) and red pepper using a pre-heater
예열 장치를 이용한 표고버섯·홍고추 원적외선 건조시스템 개발 = Development of a far infrared drying system of oak mushroom(lentinus edodes) and red pepper using a pre-heater
농림부 | 농림부 | 2004
печати
4
Antioxidant Activity of Organic Solvent Extracts from Far Infrared-Treated Rice Hulls
Antioxidant Activity of Organic Solvent Extracts from Far Infrared-Treated Rice Hulls
Seung-Cheol Lee | Korean Society of Food Science and Technology | 2004
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5
The New Storage Technology Effect of Far Infrared Ray (FIR) Ceramic Sheet Package on Storage Quality of Pork Loin
The New Storage Technology Effect of Far Infrared Ray (FIR) Ceramic Sheet Package on Storage Quality of Pork Loin
Liang-Chuan Lin | Liang-Chuan Lin | 2003
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6
Predicting N-alkane Concentration in Pastures and Deer Faeces for Dietary Composition and Digestibility Measurement Using Near Infrared Spectroscopy
Predicting N-alkane Concentration in Pastures and Deer Faeces for Dietary Composition and Digestibility Measurement Using Near Infrared Spectroscopy
Y. J. Ru | Y. J. Ru | 2002
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7
Far infrared를 이용한 생체정보 인터페이싱에 대한 연구
Far infrared를 이용한 생체정보 인터페이싱에 대한 연구
박래준 | 대한물리치료학회 | 2001
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8
Non-destructive Method for Selection of Soybean Lines Contained High Protein and Oil by Near Infrared Reflectance Spectroscopy
Non-destructive Method for Selection of Soybean Lines Contained High Protein and Oil by Near Infrared Reflectance Spectroscopy
| The Korean Society of Crop Science | 2001
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9
Effect of Grinding on Color and Chemical Composition of Pork Sausages by Near Infrared Spectrophotometric Analyses
Effect of Grinding on Color and Chemical Composition of Pork Sausages by Near Infrared Spectrophotometric Analyses
J. O. Kang... | AAAP | 2001
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10
Application of Near Infrared Spectroscopy ( NIR ) for Monitoring the Quality of Milk, Cheese, Meat and Fish
Application of Near Infrared Spectroscopy ( NIR ) for Monitoring the Quality of Milk, Cheese, Meat and Fish
Y. J. Ru... | AAAP | 2000
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