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The Effect of Freeze-Drying Pretreatment on the Accuracy of..:
HASEGAWA, Yuko
;
TSUTSUMI, Chiharu
;
MITSUHASHI, Fusako
...
Journal of Nutritional Science and Vitaminology. 66 (2020) 5 - p. 441-448 , 2020
Link:
https://doi.org/10.3177/jnsv.66.441
RT Journal T1 <Title>The Effect of Freeze-Drying Pretreatment on the Accuracy of Near Infrared Spectroscopic Food Analysis to Predict the Nutritive Values of Japanese Cooked Foods</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.3177_jnsv.66.441&Exemplar=1&LAN=DE A1 HASEGAWA, Yuko A1 TSUTSUMI, Chiharu A1 MITSUHASHI, Fusako A1 KIMURA, Noriyuki A1 IWABUCHI, Yoshitaka A1 SAKAMOTO, Shu A1 ISHIKAWA-TAKATA, Kazuko PB Center for Academic Publications Japan YR 2020 SN 0301-4800 SN 1881-7742 JF Journal of Nutritional Science and Vitaminology VO 66 IS 5 SP 441 OP 448 LK http://dx.doi.org/https://doi.org/10.3177/jnsv.66.441 DO https://doi.org/10.3177/jnsv.66.441 SF ELIB - SuUB Bremen
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