Determination of total nitrogen content, pH, density, refractive index, and brix in Thai fish sauces and their classification by near-infrared spectroscopy with searching combination moving window partial least squares

The Analyst ◽  
2005 ◽  
Vol 130 (10) ◽  
pp. 1439 ◽  
Author(s):  
Pitiporn Ritthiruangdej ◽  
Sumaporn Kasemsumran ◽  
Thongchai Suwonsichon ◽  
Vichai Haruthaithanasan ◽  
Warunee Thanapase ◽  
...  
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