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

AMC DAVIES; JG FRANKLIN; A GRANT; NM GRIFFITHS; R SHEPHERD; GR FENWICK

doi:10.1016/0924-2031(91)85022-F

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

Journal article

Peer reviewed

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

AMC DAVIES, JG FRANKLIN, A GRANT, NM GRIFFITHS, R SHEPHERD and GR FENWICK

VIBRATIONAL SPECTROSCOPY, Vol.2(2-3), pp.161-172

08/11/1991

DOI: https://doi.org/10.1016/0924-2031(91)85022-F

Abstract

Science & Technology

Physical Sciences

Technology

Chemistry

Analytical

Chemistry

Physical

Spectroscopy

Chemistry

CHEMISTRY

ANALYTICAL

CHEMISTRY

PHYSICAL

SPECTROSCOPY

INFRARED SPECTROMETRY

CHOCOLATE

COCOA

SENSORY PANEL

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Title: PREDICTION OF CHOCOLATE QUALITY FROM NEAR-INFRARED SPECTROSCOPIC MEASUREMENTS OF THE RAW COCOA BEANS
Creators: AMC DAVIES
JG FRANKLIN
A GRANT
NM GRIFFITHS
R SHEPHERD
GR FENWICK
Publication Details: VIBRATIONAL SPECTROSCOPY, Vol.2(2-3), pp.161-172
Publisher: ELSEVIER SCIENCE BV
Date published: 08/11/1991
Date submitted: 17/05/2017
Identifiers: 99515813502346
Academic Unit: University of Surrey; School of Psychology
Language: English
Resource Type: Journal article

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

Abstract

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