Quality Evaluation of Chocolate by using Near Infrared Spectroscopy.

• 1 January 2000
• journal article
• Published by Japanese Society for Food Science and Technology in Nippon Shokuhin Kagaku Kogaku Kaishi
• Vol. 47  (9) , 692-699
• https://doi.org/10.3136/nskkk.47.692

Abstract

Keywords

• INFRARED SPECTROSCOPY
• QUALITY EVALUATION
• EVALUATION OF CHOCOLATE
• CHOCOLATE BY USING